👩‍🍳 American Sourdough July 18

As temperatures rise and the sun shines brightly, it's the perfect time to adapt our sourdough baking to embrace the flavors and freshness of summer. Whether you're looking to enjoy a leisurely brunch on a sunny patio or seeking something light and satisfying for a picnic in the park, these cool and refreshing sourdough recipes are sure to delight.

Start your day with a burst of citrusy sunshine by baking a Lemon Poppy Seed Sourdough Loaf. Infused with tangy lemon zest and studded with crunchy poppy seeds, this loaf pairs perfectly with a dollop of whipped honey butter or as a complement to a summer fruit salad.

For a savory option, try a Tomato Basil Focaccia. Topped with juicy cherry tomatoes, fragrant basil leaves, and a drizzle of olive oil, this Mediterranean-inspired bread is a refreshing twist on a classic. Serve it alongside grilled vegetables or as a delightful appetizer at your next backyard barbecue.

If you're craving something sweet, whip up a batch of Blueberry Lemon Sourdough Muffins. Bursting with fresh blueberries and brightened with a hint of lemon zest, these muffins are moist, flavorful, and ideal for a quick breakfast or afternoon snack.

To beat the heat, consider incorporating cooling ingredients like cucumber, mint, or yogurt into your sourdough creations. Experiment with different flavors and textures to create unique loaves, rolls, or flatbreads that capture the essence of summer.

Whether you're a seasoned sourdough enthusiast or new to the world of wild yeast baking, these recipes offer a delicious way to celebrate the flavors of summer while enjoying the comfort of homemade bread. Embrace the season's bounty and elevate your baking with these cool and refreshing sourdough delights.

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1. Cooling Effect: Sourdough fermentation creates lactic acid, which gives bread a tangy flavor. This acidity can impart a refreshing sensation, perfect for summer.

2. Yogurt Connection: Some sourdough recipes use yogurt to enhance flavor and texture. Yogurt’s probiotics can also aid digestion, adding a healthful twist to bread.

3. Summer Starter: Sourdough starters can develop unique flavors in warm temperatures, influenced by ambient yeasts and bacteria. This makes summer an ideal time to experiment with sourdough baking.

4. Cucumber-like Crust: Sourdough crusts, when baked at high temperatures, can develop a crispy exterior that resembles the refreshing crunch of cucumber slices.

5. Traditional Summer Bread: In many cultures, sourdough bread was traditionally baked in outdoor ovens during summer months, harnessing the season’s warmth for optimal fermentation.

6. Yogurt’s Cultural Significance: Yogurt has been a staple in many cuisines for centuries, often used in sourdough to impart a creamy texture and mild acidity.

7. Sourdough’s Cooling Rise: As sourdough rises, it releases gases that can cool the dough, preventing it from overheating during hot weather—a natural adaptation to summer baking.

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.

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Ingredients:

• 200g sourdough discard

• 300g bread flour

• 100g whole wheat flour

• 200g grated cucumber, excess water squeezed out

• 150g plain yogurt

• 10g salt

• 5g sugar

• 100g water (adjust as needed)

• 1 tsp instant yeast (optional, for extra rise)

Instructions:

1. In a large bowl, mix sourdough discard, grated cucumber, yogurt, and water.

2. Add flours, salt, and sugar. Mix until combined into a shaggy dough.

3. Knead the dough for about 10 minutes until smooth and elastic. If using, incorporate instant yeast during kneading.

4. Place the dough in a greased bowl, cover, and let it rise at room temperature until doubled in size, about 2-3 hours.

5. Preheat your oven to 220°C (425°F). Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.

6. Let the loaf rise again for 1 hour. Just before baking, score the top of the loaf with a sharp knife.

7. Bake for 30-35 minutes, until the crust is golden brown and the bread sounds hollow when tapped on the bottom. Let cool before slicing.

Ingredients:

• 200g sourdough discard

• 100g all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1 tbsp sugar

• 1/2 cup plain yogurt

• 1/2 cup grated cucumber, excess water squeezed out

• 1 egg

• 2 tbsp melted butter

• Optional: fresh mint leaves for garnish

Instructions:

1. In a mixing bowl, combine sourdough discard, flour, baking soda, baking powder, salt, and sugar.

2. In another bowl, whisk together yogurt, grated cucumber, egg, and melted butter.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.

4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

6. Serve warm, garnished with fresh mint leaves if desired, and accompanied by yogurt and additional grated cucumber.

• Yogurt & Dill: Adds a tangy and herby flavor.

• Cucumber & Feta: Brings a salty and refreshing taste.

• Yogurt & Lemon Zest: Brightens up the flavor profile.

• Cucumber & Mint: Adds a cool and fresh taste.

• Yogurt & Garlic: Provides a savory kick.

• Cucumber & Red Onion: Adds crunch and a bit of sharpness.

• Yogurt & Honey: Balances sweetness with tanginess.

• Cucumber & Avocado: Creamy texture and mild flavor.

• Yogurt & Cilantro: Adds a distinctive herbaceous note.

• Cucumber & Sesame Seeds: Adds crunch and nuttiness.

• Yogurt & Berries: Adds sweetness and a burst of fruitiness.

• Cucumber & Radish: Adds peppery crunch and color.

• Yogurt & Basil: Adds a subtle, sweet herbal flavor.

• Cucumber & Lemon Juice: Brightens and enhances freshness.

• Yogurt & Paprika: Adds a smoky, spicy kick.

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