👩‍🍳 American Sourdough Aug 15

As summer fades and the back-to-school season begins, families are adjusting to new routines and tighter schedules. With school pickups, homework, and extracurricular activities demanding more of our time, finding a way to fit in baking can seem like a challenge. However, with a little planning and flexibility, you can keep your sourdough baking routine enjoyable and stress-free.

Plan Ahead for Busy Days

The key to maintaining your baking routine during the school season is planning. Choose a day each week to bake your sourdough starter and bread so it aligns with your schedule. Consider setting aside a few hours on a quieter weekend morning or during a school break. Preparing dough in advance and storing it in the refrigerator can also help manage time. You can mix your dough, let it rise in the fridge overnight, and bake fresh bread the next morning.

Utilize Your Free Time Wisely

With kids’ activities and school events filling up your calendar, use free moments effectively. If you find yourself with a few spare hours during the day, take advantage of it to prepare your sourdough starter or shape your loaves. Even short bursts of time can make a significant difference in your baking routine.

Involve the Family

Turn baking into a fun, family activity. Getting the kids involved in the process can help them learn about baking while making it easier for you. They can help with simple tasks like mixing ingredients or shaping dough. Plus, it’s a great way to bond and create lasting memories.

Embrace Flexible Baking

Adjusting to a new schedule means being adaptable. Don’t stress if you miss a baking day or have to switch things up. Keep your sourdough routine flexible, and remember that it’s okay to adapt your recipes and methods as needed.

Tips for Success

1. Prep Ahead: Make dough ahead of time and refrigerate it to fit into your busy schedule.

2. Shorter Rises: Use a warmer spot to speed up dough rises if you’re short on time.

3. Freeze Dough: Freeze pre-shaped dough for easy baking on busy days.

By planning ahead, involving your family, and staying flexible, you can keep the joy of sourdough baking alive even during the bustling back-to-school season. Happy baking!

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1. Flexible Fermentation: Sourdough’s fermentation can be adjusted to fit your schedule. Longer, slower rises in the refrigerator can deepen the flavor and make it easier to fit into a busy routine.

2. Starter Resilience: A well-maintained sourdough starter is highly resilient and can be fed less frequently if needed. This can be particularly helpful when your schedule becomes more hectic during the school year.

3. Dough Freezing: Freezing sourdough dough before the final rise not only saves time but also improves the bread’s texture. The freezing process can create a more open crumb structure when baked.

4. Bulk Baking Benefits: Baking in bulk and freezing portions helps preserve the texture and flavor of sourdough. Bread frozen within 24 hours of baking can maintain its freshness for several weeks.

5. Quick Proofing Techniques: Using a proofing box or a warm spot in your home can speed up dough rising times. This is particularly useful when you have limited time and need to accelerate the proofing process.

6. Sourdough Versatility: Sourdough can be used in a variety of recipes beyond traditional loaves, such as pancakes, waffles, and even pizza dough. This versatility allows you to adapt sourdough baking to different meal needs and time constraints.

7. Involving Children in Baking: Baking can be a great educational activity for children. They can learn about measurements, time management, and the science of fermentation while participating in the process, making it both a fun and educational experience.

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Ingredients:

• 1 cup sourdough discard

• 1 cup oats

• 1/2 cup nut or seed butter (like almond or sunflower)

• 1/4 cup honey or maple syrup

• 1/4 cup mini chocolate chips or dried fruit

• 1/4 cup chopped nuts or seeds (optional)

• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, mix together the sourdough discard, oats, nut or seed butter, honey or maple syrup, and vanilla extract until well combined.

2. Fold in the mini chocolate chips or dried fruit and chopped nuts or seeds if using.

3. Refrigerate the mixture for about 30 minutes to make it easier to handle.

4. Once chilled, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.

5. Store the energy bites in an airtight container in the refrigerator for up to a week or freeze for longer storage.

Ingredients:

• 1 cup sourdough discard

• 1 cup all-purpose flour

• 1/2 cup grated cheese (cheddar, mozzarella, or your choice)

• 1/2 cup finely chopped vegetables (such as bell peppers, spinach, or zucchini)

• 1/4 cup grated carrot

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 egg, beaten

• 1/4 cup milk

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.

2. In a large bowl, combine the flour, baking powder, baking soda, salt, and pepper.

3. In another bowl, mix together the sourdough discard, beaten egg, and milk until well combined.

4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cheese and chopped vegetables.

5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

6. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

7. Let the muffins cool slightly before serving. Store leftovers in an airtight container for up to a week.

• Apple Cinnamon Swirl: Apples, cinnamon, and brown sugar

• Peanut Butter & Jelly: Peanut butter, mixed berry jam

• Chocolate Chip & Banana: Chocolate chips, ripe bananas

• Maple Bacon: Maple syrup, crispy bacon bits

• Cheddar & Chive: Sharp cheddar, fresh chives

• Greek Yogurt & Honey: Greek yogurt, honey drizzle

• Pumpkin Spice: Pumpkin puree, pumpkin spice blend

• Honey Almond Crunch: Honey, slivered almonds, a touch of sea salt

• Blueberry Lemon Zest: Blueberries, lemon zest, a hint of vanilla

• Cinnamon Roll: Brown sugar, cinnamon, a swirl of cream cheese

• Raisins & Caramel: Raisins, caramel bits, a sprinkle of sea salt

• Sun-Dried Tomato & Basil: Sun-dried tomatoes, fresh basil leaves

• Orange Cranberry: Orange zest, dried cranberries

• Spicy Jalapeño & Cheddar: Sliced jalapeños, sharp cheddar cheese

• Sweet Potato & Marshmallow: Mashed sweet potatoes, mini marshmallows

• Apple Pie Spice: Apples, cinnamon, nutmeg, and a touch of cloves

• Maple Pecan: Maple syrup, chopped pecans

• Cream Cheese & Chives: Cream cheese, fresh chives

• Pear & Gorgonzola: Fresh pears, crumbled Gorgonzola cheese

• Tropical Coconut & Pineapple: Shredded coconut, pineapple chunks

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