👩‍🍳 American Sourdough June 27th (1)

Firing up the BBQ or smoker for your sourdough loaves this 4th of July weekend adds a tantalizing twist to your baking repertoire. Embrace the outdoor spirit and infuse your sourdough with a delicious smoky flavor that perfectly complements your holiday celebrations.

 Embracing the Fire: Sourdough on the Grill

Grilling sourdough bread isn’t just about cooking; it’s a culinary adventure that combines the rustic charm of sourdough with the bold flavors imparted by the grill or smoker. Here’s how to elevate your baking game this Independence Day:

Preparation: Start with a well-fed and active sourdough starter. Adjust your favorite sourdough recipe to accommodate the unique cooking environment of the grill or smoker.

Temperature Control: Maintain consistent temperature zones on your grill or smoker. Aim for indirect heat to simulate baking conditions. Use a pizza stone or cast iron skillet to create a stable baking surface and prevent direct heat from scorching the dough.

Flavor Infusion: Experiment with wood chips or chunks to add smoky notes to your sourdough. Woods like hickory, applewood, or mesquite can impart distinct flavors that complement your bread.

Monitoring: Keep a close eye on your sourdough as it bakes. Adjust the grill vents or smoker dampers to regulate temperature and airflow, ensuring even baking and a golden crust.

Timing: Sourdough on the grill may require slightly longer baking times than conventional oven baking. Use a thermometer to check for doneness—your bread should reach an internal temperature of about 190-200°F (88-93°C).

Presentation: Serve your grilled sourdough alongside festive spreads like grilled meats, fresh salads, and summer fruits. The smoky aroma and rustic appearance will impress guests and add a unique touch to your 4th of July feast.

Community Spirit: Share your grilling adventures and sourdough creations on social media. Tag us and join the conversation about celebrating Independence Day with homemade, smoky-sweet sourdough bread.

Grilling sourdough bread not only enhances its flavor profile but also adds a sense of outdoor adventure and community to your holiday gatherings. Embrace the fire, savor the flavors, and celebrate with every delicious slice. Happy grilling and happy Independence Day!

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!

- Temperature greatly affects fermentation: Warmer temperatures (around 75-80°F or 24-27°C) speed up fermentation, while cooler temperatures (around 65-70°F or 18-21°C) slow it down.

- Each temperature range affects flavor: Cooler temperatures tend to produce more complex and tangy flavors over a longer period, while warmer temperatures can enhance yeast activity for a quicker rise.

- Room temperature is a safe bet: Around 70°F (21°C) is often recommended as an ideal temperature for bulk fermentation in most home environments.

- You can adjust times accordingly: If it's warmer, fermentation might only need 3-4 hours, whereas at cooler temperatures, it could take 6-12 hours or more.

- Consistency is key: Maintaining a stable temperature throughout fermentation helps ensure consistent results in your sourdough loaves.

- Watch for dough behavior: Pay attention to how your dough responds to temperature changes—it should rise steadily but not too quickly.

- Experimentation is encouraged: Different temperatures can lead to varied results, so don't be afraid to experiment to find the flavor and texture you prefer in your sourdough bread.

These facts highlight how temperature plays a crucial role in the fermentation process of sourdough, influencing both the flavor development and rise of your bread.

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.

Click here to learn more!

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup melted butter
• 1/4 cup milk
• 1 egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup fresh blueberries
• 1/2 cup chopped strawberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
2. In a large bowl, combine the sourdough discard, flour, sugar, melted butter, milk, egg, baking powder, baking soda, vanilla extract, and salt. Mix until just combined.
3. Gently fold in the blueberries and strawberries.
4. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Ingredients:

• 1 cup sourdough discard
• 3 cups bread flour
• 1 cup warm water
• 2 tablespoons sugar
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 cup dried blueberries (for blue color)
• 1/2 cup dried cranberries (for red color)
• 1/4 cup cream cheese (for white color)

Instructions:

1. In a large mixing bowl, combine the sourdough discard, bread flour, warm water, sugar, olive oil, and salt. Mix until a dough forms.
2. Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.
3. Divide the dough into three equal portions.
4. To make the blue bagels: Knead the dried blueberries into one portion of the dough until evenly distributed and the dough turns blue.
5. To make the red bagels: Knead the dried cranberries into another portion of the dough until evenly distributed and the dough turns red.
6. Shape each portion of dough into a ball and let them rest for 10 minutes.
7. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
8. Flatten each ball of dough slightly and poke a hole in the center with your finger. Stretch the hole to about 1-2 inches in diameter to form a bagel shape.
9. Place the bagels on the prepared baking sheet and let them rest for another 10 minutes.
10. Bring a large pot of water to a boil. Carefully drop each bagel into the boiling water and boil for 1-2 minutes per side, flipping once.
11. Remove the bagels from the water using a slotted spoon and place them back on the baking sheet.
12. Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown.
13. Let the bagels cool completely on a wire rack.
14. Once cooled, spread each bagel with cream cheese and enjoy the festive colors of your red, white, and blue bagels!

1. Berry Blast:

   - Blueberries and lemon zest