👩‍🍳 American Sourdough April 4

Ah, fellow sourdough aficionados, let us embark on a journey of mastery in the realm of sourdough baking—a realm where artistry meets science, and every loaf is a testament to our dedication and skill.

As the maestro of sourdough baking, I implore you to pay heed to the ever-changing temperatures in our kitchens. For sourdough is not merely about following a recipe—it is about attuning ourselves to our kitchen's unique rhythm, finding that perfect balance that allows our dough to flourish and our loaves to rise to perfection.

First and foremost, let us cherish and nurture our sourdough starters, those living, breathing organisms that are the heart and soul of our craft. Feed them regularly, with love and care, in a warm, draft-free environment, and watch as they thrive and exude vitality.

When it comes to dough hydration, let us tread with the precision of a seasoned alchemist, for the balance of water and flour is the very essence of our art. Experimentation is our ally—try different hydration levels, observe the behavior of your dough, and adapt accordingly to achieve the desired texture and crumb.

And ah, the pursuit of the perfect rise and crumb structure—truly, it is a noble quest that requires patience and perseverance. Fermentation time, proofing temperature, shaping technique—all are factors to be reckoned with, yet it is in the dance of these elements that true mastery is found.

So, my fellow bakers, let us embrace the challenges that sourdough baking presents, for in overcoming them, we unlock the secrets of our craft and emerge as artisans of the highest order. With these troubleshooting tips in our arsenal, let us forge ahead, confident in our abilities to create loaves that are not just bread, but works of art.

We are so excited to have you on our email list.  Each week we do giveaways for Free Sourdough Swag!  To be entered simply reply to this email with your favorite section or simply say "got it."  Each time you reply you get an entry into the next weeks contest!  We love giving away free stuff to our fellows bakers!

Joining the American Sourdough Association is a step into a world where baking is more than just a hobby; it's a lifestyle that nurtures health, creativity, and community.

Members gain exclusive access to a treasure trove of sourdough baking resources, including expert tips, tricks, and techniques that demystify the art of sourdough from starter to loaf.

With discounts on essential baking tools, free gadgets, and a wealth of unbiased content, members are equipped to bake bread that's not just delicious but also nutritious. I

t's a unique opportunity to connect with like-minded individuals who share a passion for transforming how our families eat, one loaf at a time.

Join us to preserve the tradition of sourdough baking and embark on a journey of culinary discovery and excellence.

Click here to learn more!

Sourdough Discard Herb and Cheese Twists

Ingredients:

1 cup sourdough discard

1 cup all-purpose flour, plus more for dusting

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh herbs (such as parsley, chives, and dill)

1/4 cup unsalted butter, melted

1/2 teaspoon garlic powder

1/2 teaspoon salt

Egg wash (1 egg beaten with 1 tablespoon water)

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the sourdough discard, flour, grated Parmesan cheese, chopped herbs, melted butter, garlic powder, and salt. Mix until a dough forms.

Turn the dough out onto a lightly floured surface and knead gently until smooth.

Roll the dough into a rectangle, about 1/4 inch thick.

Using a sharp knife or pizza cutter, cut the dough into strips, about 1 inch wide.

Twist each strip gently and place them on the prepared baking sheet, leaving space between each twist.

Brush the twists with the egg wash.

Bake for 15-18 minutes, or until golden brown and crispy.

Allow the twists to cool slightly before serving. Enjoy them warm as a delicious appetizer or snack!

Sourdough Discard Lemon Blueberry Muffins

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sourdough discard

1/2 cup granulated sugar

1/4 cup vegetable oil

1 large egg

Zest of 1 lemon

1 tablespoon lemon juice

1 cup fresh blueberries

Instructions:

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, mix together the sourdough discard, sugar, vegetable oil, egg, lemon zest, and lemon juice until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

Gently fold in the fresh blueberries.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy these tangy and sweet muffins as a delightful addition to your spring brunch or as a tasty snack on the go!

A group for people that want to have fun with sourdough. There are no dumb questions! We are here to have fun, make yummy treats and measure with our souls...when we feel like it. Sourdough has a lot of rules...but many that can be broken.

1. Olives (green or black)
2. Sun-dried tomatoes
3. Roasted garlic
4. Parmesan cheese
5. Feta cheese
6. Jalapeños
7. Caramelized onions
8. Rosemary
9. Thyme
10. Basil
11. Oregano
12. Dill
13. Chives
14. Lemon zest
15. Orange zest
16. Cinnamon
17. Raisins
18. Cranberries
19. Walnuts
20. Pecans
21. Pumpkin seeds (pepitas)
22. Sesame seeds
23. Flaxseeds
24. Poppy seeds
25. Everything bagel seasoning

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