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π Easy weekend sourdough bakes
Published 26 days agoΒ β’Β 3 min read
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Easy weekend sourdough bakes
After a tense and action-packed week, I'm looking for easy this weekend.
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I've been busy baking large, crusty loaves, but now I'm in the mood for something quick, uncomplicated, and, as always, delicious.
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Sourdough starter discard recipes always make it easy, but they're also a playground for working with whole grains and freshly milled flour.
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For instance, if you have buckwheat, swap some (even 25 grams) into the scones or pancakes for added flavor and texture.
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Or, if you have a whole hard white wheat on hand, that would go fantastically well in the ciambella (Italian lemon cake).
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Either way, these are sure to please. And in such an easy and non-complicated way. And we can all use that right now, right?
Sourdough Links: An inspiring young woman opens her French bakery (so many products!).
π Starter Discard Scones
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My kind of breakfast right here. These perfectly balanced sourdough discard scones are tender, crumbly, and pillowy-light.
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These barely-sweet pastries feature enough tangy starter to elevate the classic scone recipe without overwhelming it. They're moist enough to enjoy plain yet still welcoming to your favorite butter and jam.
I've been making these sourdough pancakes for going on 10 years now. I let the batter ferment overnight, and it turns into a crazy flavorful pancake the next day (but same-day works well, too).
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Above, you can see they're a little darker than usual. I added 20% whole wheat flour for extra flavorβand I love doing that with this recipe. It'll take just about anything you have in the pantry!
This tender cake uses leftover sourdough starter, which creates a perfectly moist crumb without adding any tang. With a crisp, cracked top and bright lemon flavor, it's delicious or paired with berries and ricotta.
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I honestly love this cake sliced into thick chunks and eaten straight off a napkin. It's casual, it's tasty, it's a cake you can whip together in minutes and enjoy all weekend.
In continuing with the lemon theme (and maybe you have a few leftover from the ciambella?), this classic lemon poppyseed loaf calls for some sourdough starter to enhance the texture while still maintaining a tender crumb and bright citrus flavor.
This no-knead sourdough bread combines simplicity with satisfaction.
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Mixed by hand, folded a few times, and proofed overnight for fresh-baked loaves by morning. It's easier to handle with a lower hydration than typical sourdough recipes while delivering a soft crumb and crunchy crust.
Anytime I divide my dough into two loves, I invariably get one smaller than the other. Do you have any tips you can share on how you decide where to cut your dough?
Ahh, this happens to me sometimes, too π It's frustrating, I know. The best way to avoid this is to weigh the dough pieces and make sure they're the same weight.
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But generally, when you tip your dough out of the container, remember that the bit you tip out first (the "top") will sometimes stretch out a little farther than the bottom. Adjust for that when cutting; cut closer to that so that the first bit of dough is slightly smaller.
π 2 Ways I Can Help You Today
Now's the time of year when I keep my trusty thermometer in my shirt pocket to monitor the levain and dough at every step. Don't get caught with a super low final dough temperature! β
I was recently asked on Instagram how I store my sourdough bread. Often, I use a bread box, but when it gets very dry here in the winter, I often need a combination of a bread box and wax paper. See my tips for storing bread to keep it fresh.
π What I'm Reading and Watching
An amazing young baker opens her bakery! (YouTube) I stumbled on this video of a lady making a wide range of baked goods with fantastic efficiency. It's making me want to open a bakery π (LINK)β
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Stay tuned for next week. I'll have a new baking guide for you all. Until then, happy baking!
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Maurizio Leo
P.S. If you live in Albuquerque, NM, I'm considering offering some of my sourdough bread and pastry on a weekly or bimonthly cadence. If you're interested, please email me!
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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