👩 American Sourdough Sept 5

As the “Dog Days of Summer” set in, with their scorching temperatures and long, lazy afternoons, sourdough baking might feel like a hot and heavy task. But fear not—there are plenty of ways to keep your baking light, refreshing, and perfectly suited for the heat. The key to making the most of these days lies in using seasonal ingredients, adjusting techniques, and embracing quick, easy recipes.

Light and Refreshing Summer Sourdough

Summer offers an abundance of fresh produce that pairs beautifully with sourdough. Crisp cucumbers, juicy tomatoes, and fragrant herbs like basil and rosemary can all be incorporated into your bread for light, refreshing flavors. A Sourdough Cucumber and Herb Flatbread makes for a perfect snack or side dish during the heat of the day, while a simple Tomato Basil Sourdough Bruschetta is both satisfying and cool enough to enjoy without overloading your plate.

These summer ingredients allow for lighter meals and give your sourdough a refreshing twist, balancing the robust tang of the fermented dough with bright, fresh flavors.

Grill Your Sourdough

When it’s too hot to turn on the oven, why not take your sourdough baking outside? The grill can be an excellent tool for making grilled sourdough flatbreads or pizzas. Simply prepare your sourdough dough, roll it thin, and throw it on the grill for a smoky, charred crust that pairs perfectly with toppings like fresh mozzarella, roasted vegetables, or even summer fruits like peaches. Grilled Sourdough Pizza is a crowd-pleaser for outdoor summer meals, and it keeps your kitchen cool in the process.

Cool, Creative Sourdough Treats

The beauty of sourdough discard is its versatility, especially in the summer. Create refreshing snacks like Sourdough Discard Crackers served with chilled dips like tzatziki or hummus. You can also make sourdough bruschetta, using thin slices of bread topped with fresh tomatoes, a drizzle of olive oil, and a sprinkling of basil. These simple and quick recipes can keep you nourished and cool, with minimal effort in the kitchen.

Adjusting to the Heat

High temperatures can affect your sourdough starter, causing it to ferment more quickly than usual. To counteract this, try storing your starter in a cooler spot or the refrigerator between feedings. Also, adjust the hydration of your dough, as the hot weather can cause dough to become sticky. A slight reduction in water content will help maintain structure without compromising the bread’s quality.

Lazy Day Baking

When the summer heat feels too overwhelming for a lengthy bake, opt for lazy day recipes that require minimal attention. Overnight slow-fermented doughs, like a Sourdough No-Knead Loaf, are perfect for letting time do the work while you relax. These low-maintenance recipes allow you to enjoy homemade sourdough without the effort, and the long fermentation process results in deep, rich flavors.

In the heat of summer, there’s no need to abandon your sourdough baking. With a few simple adjustments and some creativity, you can enjoy delicious, light, and refreshing sourdough treats that perfectly complement the laid-back pace of the dog days. Whether it’s grilled sourdough flatbreads, cool bruschetta, or lazy day baking, your summer sourdough will be as effortless as it is delicious.

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1. Ancient Egyptians: Sourdough fermentation was first used by the ancient Egyptians over 5,000 years ago, in climates much hotter than today’s kitchens.

2. Global Bread: Sourdough-style breads are common across the world, with countries like Italy, France, and Mexico each having their own versions.

3. Sourdough on the Grill: Grilling sourdough flatbreads is a long-standing Mediterranean tradition, perfect for hot summer days.

4. Natural Air Conditioning: In the past, bakers would ferment their dough in cooler underground cellars or caves to combat the summer heat.

5. Faster Fermentation: Yeast thrives in warmer temperatures, so sourdough starters and doughs will rise much faster in the summer months.

6. Perfect Picnic Bread: Sourdough’s sturdy structure makes it ideal for summer picnics, as it holds up well and pairs perfectly with cold salads and dips.

7. No Commercial Yeast Needed: Sourdough relies on wild yeast, which is more active in hot weather—so you don’t have to worry about running out of yeast during summer baking.

Ingredients:

• 1 cup sourdough discard

• 2 medium zucchini, grated

• 1/4 cup grated Parmesan cheese

• 1 egg

• 1/4 cup all-purpose flour

• 2 tablespoons fresh herbs (like dill or parsley), chopped

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Olive oil for frying

Instructions:

1. Prepare the Zucchini: Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10-15 minutes to release excess moisture. Squeeze out as much liquid as possible.

2. Mix the Batter: In a large bowl, combine the sourdough discard, egg, grated zucchini, Parmesan, flour, herbs, salt, and pepper. Stir until well mixed.

3. Fry the Fritters: Heat a tablespoon of olive oil in a skillet over medium heat. Drop spoonfuls of the zucchini batter into the pan and flatten slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy.

4. Serve: Serve hot with a dollop of sour cream or Greek yogurt and fresh herbs.

Ingredients:

• 1 cup sourdough discard

• 1 1/2 cups all-purpose flour

• 1/2 cup sugar

• 1/4 cup melted butter

• 2 tablespoons poppy seeds

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 egg

• 1/4 cup lemon juice (about 1 large lemon)

• Zest of 1 lemon

• 1/2 cup milk

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Mix Wet Ingredients: In a large bowl, mix the sourdough discard, egg, lemon juice, lemon zest, melted butter, and milk until well combined.

3. Combine Dry Ingredients: In another bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.

4. Combine Wet & Dry: Slowly add the dry ingredients to the wet mixture, stirring until just combined.

5. Bake: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and Serve: Let the muffins cool for 10 minutes in the tin before transferring to a wire rack to cool completely.

1. Tomato & Basil

2. Cucumber & Mint

3. Lemon Zest & Thyme

4. Rosemary & Olive Oil

5. Sun-Dried Tomatoes & Oregano

6. Peach & Ricotta

7. Feta & Black Olives

8. Garlic & Parmesan

9. Sweet Corn & Jalapeño

10. Caramelized Onions & Swiss Cheese

11. Blueberry & Lemon

12. Mango & Chili Flakes

13. Pineapple & Ham

14. Zucchini & Goat Cheese

15. Spinach & Feta

16. Bacon & Cheddar

17. Grilled Peppers & Mozzarella

18. Peach & Prosciutto

19. Basil Pesto & Mozzarella

20. Chili Flakes & Honey

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