ASA March 7

Adding unique inclusion duos to sourdough bread can transform a classic loaf into an exciting culinary adventure. Here are 25 creative pairings you might consider for your next baking project:

1. Cheddar Cheese and Jalapeño - A spicy, cheesy kick that's perfect for those who love a little heat.
2. Walnut and Cranberry - Offers a wonderful contrast between the earthy nuts and the tart berries.
3. Olive and Rosemary - A Mediterranean-inspired combo that brings a fragrant and savory twist.
4. Fig and Anise - Sweet figs paired with the licorice-like flavor of anise create a unique taste.
5. Chocolate Chips and Orange Zest - A sweet and zesty pairing that’s both refreshing and indulgent.
6. Sun-Dried Tomato and Basil - Brings a taste of Italy with this sun-kissed tomato and aromatic basil duo.
7. Cinnamon and Raisin - A classic combination that’s perfect for a sweet breakfast toast.
8. Blue Cheese and Pear - The sharpness of blue cheese contrasts beautifully with sweet, juicy pears.
9. Garlic and Herb - A savory and aromatic combination that can accompany any meal.
10. Pumpkin Seed and Feta - Salty feta and crunchy pumpkin seeds offer a delightful texture and flavor.
11. Apple and Cinnamon - Another sweet pairing that makes for a cozy, comforting loaf.
12. Black Olive and Feta - A briny, salty combo that’s especially delicious in a fluffy sourdough.
13. Caraway Seed and Rye - For a twist on traditional rye bread, adding caraway seeds enhances the flavor.
14. Pesto and Mozzarella - A cheesy, herby loaf that’s almost a meal in itself.
15. Sundried Tomato and Mozzarella - Chewy tomatoes and melting mozzarella make every bite a delight.
16. Cranberry and Orange Zest - Tart, sweet, and with a hint of citrus, perfect for holiday baking.
17. Goat Cheese and Honey - A creamy, sweet combination that melts beautifully into the bread.
18. Sesame Seed and Scallion - Adds an Asian flair with its nutty and oniony notes.
19. Potato and Rosemary - Thinly sliced potatoes add moisture and a subtle flavor enhanced by rosemary.
20. Caramelized Onion and Gruyère - A sweet and savory pairing reminiscent of French onion soup.
21. Date and Walnut - Sweet dates and bitter walnuts create a rich and textured experience.
22. Apricot and Almond - Dried apricots and almonds add sweetness and crunch, respectively.
23. Pecan and Maple Syrup - A nod to classic American flavors, sweet and nutty.
24. Raspberry and White Chocolate - A decadent duo that’s perfect for a dessert bread.
25. Lemon Zest and Poppy Seed - A light, refreshing combination with a slight crunch.

Experimenting with these combinations in sourdough can result in a wide range of flavors suitable for different times of the day and various meal types. Happy baking!

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!

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.

Members gain exclusive access to a treasure trove of sourdough baking resources, including expert tips, tricks, and techniques that demystify the art of sourdough from starter to loaf.

With discounts on essential baking tools, free gadgets, and a wealth of unbiased content, members are equipped to bake bread that's not just delicious but also nutritious. I

t's a unique opportunity to connect with like-minded individuals who share a passion for transforming how our families eat, one loaf at a time.

Join us to preserve the tradition of sourdough baking and embark on a journey of culinary discovery and excellence.

Spring Vegetable Sourdough Pancakes

Ingredients:

• 1 cup sourdough discard
• 2 large eggs
• 1/2 cup milk (any kind)
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• 1 cup finely chopped spring vegetables (asparagus, green onions, spinach)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh herbs (chives or parsley), chopped
• Butter or oil for cooking

Instructions:

1. Prepare the Batter: In a large bowl, whisk together the sourdough discard, eggs, and milk until smooth. Add the flour, baking powder, salt, and pepper, stirring until just combined. Fold in the chopped vegetables, Parmesan cheese, and fresh herbs.

2. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and brush with a thin layer of butter or oil. Pour 1/4 cup of batter for each pancake and spread slightly to form rounds. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter.

3. Serve: Enjoy these savory pancakes with a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of hot sauce for an extra kick.
   
   

Sourdough Discard Rhubarb Scones

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/3 cup sugar, plus more for sprinkling
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup diced rhubarb
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream, plus more for brushing

Instructions:

1. Preheat and Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Make the Dough: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the sourdough discard, diced rhubarb, and vanilla extract until just combined. Gradually add the heavy cream, stirring until a dough forms.

3. Shape and Cut: Turn the dough out onto a lightly floured surface and knead gently until it comes together. Pat the dough into a circle about 1 inch thick. Using a knife, cut the dough into 8 wedges.

4. Bake: Place the scones on the prepared baking sheet, leaving some space between each. Brush the tops with a little heavy cream and sprinkle with sugar. Bake for 20-25 minutes, or until golden brown and cooked through.

5. Serve: Let the scones cool slightly on a wire rack before serving. They’re delicious on their own or with a dollop of cream and some fresh strawberries for a perfect spring treat.

A group for people that want to have fun with sourdough. There are no dumb questions! We are here to have fun, make yummy treats and measure with our souls...when we feel like it. Sourdough has a lot of rules...but many that can be broken.

Interested in contributing to our weekly newsletters?  Simply reply to this to share your stories, pictures & recipes!  We would love to have you and help share your voice.