👩‍🍳 ASA March 14 👨‍🍳

Spring brings unique opportunities and challenges to sourdough baking, thanks to the change in temperature, humidity, and the availability of seasonal ingredients. Here are some spring-specific tips and considerations for sourdough bakers to keep in mind:

Adjusting Hydration Levels

Why it matters: Spring weather can be unpredictable, with varying levels of humidity. This can affect the flour's absorption of water.

Tip: Be prepared to adjust the hydration levels of your dough. Higher humidity might require slightly less water, while dry days might require more.

Temperature's Impact on Fermentation

Why it matters: As temperatures rise in spring, your sourdough starter and dough will ferment more quickly.

Tip: Monitor your dough and starter closely and adjust proofing times as needed. You might need to shorten bulk fermentation and proofing times to prevent over-fermentation.

Incorporating Spring Flavors

Why it matters: Spring offers a bounty of fresh flavors that can be incorporated into your sourdough bread, such as herbs, citrus, and early vegetables.

Tip: Experiment with adding fresh herbs like rosemary or thyme, incorporate citrus zest for a fresh twist, or even try savory additions like roasted garlic or sautéed spring onions.

Perfect Time for Whole Grains and Seeds

Why it matters: The slightly warmer temperatures of spring are ideal for fermenting whole grain and seeded loaves, which often require a bit more warmth for optimal rise.

Tip: Integrate whole grains like spelt or rye for deeper flavors and textures. Seeds such as sunflower, flaxseed, or pumpkin seeds can add a nutritious crunch.

Transitioning to Cooler Proofing Options

Why it matters: With warmer days, you might find your kitchen getting too hot for long, slow fermentation processes.

Tip: Consider overnight or cold proofing in the refrigerator. This slows down the fermentation process, developing flavor and texture without overproofing.

More Opportunities for Baking Outdoors

Why it matters: Spring weather can be perfect for outdoor activities, including baking.

Tip: If you have access to an outdoor oven or can set up a safe, outdoor baking environment, it's a wonderful way to enjoy the season while baking. This can also keep your kitchen cooler.

Stay Flexible with Scheduling

Why it matters: The variable spring climate can affect your baking schedule, especially if you're used to baking in more controlled or predictable conditions.

Tip: Be flexible and willing to adapt. Use the poke test to check if your dough is proofed rather than relying solely on time, and remember that visual cues and dough behavior are more important than the clock.

Spring is a season of renewal and growth, making it an exciting time to explore the art of sourdough baking with fresh ingredients, new recipes, and adapting techniques to the changing environment.

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Lemon Poppy Seed Sourdough Discard Muffins

Ingredients:

• 1 cup (240g) sourdough discard
• 1/3 cup (80ml) vegetable oil
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 2 tablespoons lemon juice
• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds
• Optional glaze: 1/2 cup (60g) powdered sugar + 2 tablespoons lemon juice

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter or cooking spray.
2. Mix Wet Ingredients: In a large bowl, whisk together the sourdough discard, vegetable oil, granulated sugar, egg, vanilla extract, lemon zest, and lemon juice until well combined.
3. Combine Dry Ingredients: In another bowl, mix the flour, baking soda, and salt.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the muffins light and fluffy.
5. Add Poppy Seeds: Fold in the poppy seeds gently until evenly distributed.
6. Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Glaze (Optional): Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. If using, whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled muffins.

Enjoy the fresh, tangy flavor of these lemon poppy seed muffins, perfect for a spring morning or as a snack to brighten your day. Both recipes are a delightful way to use up sourdough discard while incorporating the light and fresh tastes of the season.

Sourdough Discard Strawberry White Chocolate Cookies

Ingredients:

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (240g) sourdough discard
• 2 cups (240g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (about 100g) fresh strawberries, diced
• 1 cup (175g) white chocolate chips
• Optional: 1/2 teaspoon lemon zest for added freshness

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
3. Incorporate Sourdough Discard: Stir in the sourdough discard until the mixture is smooth and evenly mixed.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined and a soft dough forms.
6. Fold in Flavors: Gently fold in the diced strawberries, white chocolate chips, and optional lemon zest, ensuring they're distributed throughout the dough without overmixing.
7. Scoop and Place Cookies: Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Because of the moisture from the strawberries, these cookies may spread a bit more.
8. Bake: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Keep an eye on them as the strawberries add moisture, which might slightly adjust the baking time.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
   These cookies offer a delightful combination of sweet and tart flavors, with the fresh strawberries and creamy white chocolate chips complementing the tangy sourdough discard. They're a perfect treat for spring gatherings, afternoon tea, or simply to enjoy with a cup of coffee on a sunny spring morning. The added bonus of sourdough discard not only reduces waste but also adds a unique depth of flavor to these delightful cookies.

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