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Summertime bagels, pizza, and more crackers!

One of the things I love most about sourdough baking is its versatility.

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Not only do we get incredible flavor from the natural fermentation process in large, thick loaves, but it's also possible to apply that to other goodies, such as tortillas, bagels, and many more.

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Over the years, I've been sneaking my starter into so many things, from pie crusts to banana bread, to, well, everything for breakfast 🙂

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This week, I returned to one of my favorites: bagels. Yes, that's not a discard recipe, but believe me, I didn't just make bagels. I also did another round of sourdough crackers and quick tortillas for taco night.

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Read on!

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OH—But first, there are only a few spots remaining for my baking trip to Italy this September—it's not too late to squeeze in an already-planned-for you trip to one of the best regions in Italy.

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Check it out below and join me on our trip!

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In this week's newsletter:

• Recipes: Bagels, outdoor pizza, sourdough tortillas, and crackers.
• Baking Tip: What can I do when my starter is too active?
• Links: Japanese pizza; For the love of bread.

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🇮🇹 It's not too late for your summer travel plans! (Only a few spots left)

We're down to the final remaining spots for my trip to Italy this September! (There are even a few single spots!)

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If you're looking for a fun trip to immerse yourself in bread, panettone, and all the outstanding cuisine of northern Italy, check out my trip and travel with me.

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❓Let me know if you have any questions!

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CHECK OUT THE TRIP →

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🥯 Sourdough Bagels

Sourdough bagel time is perfect anytime. I don't care what the temperature is, I make these year-round, and they're especially great with cool cream cheese on top.

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GET BAGEL RECIPE →

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🍕 Outdoor Oven Sourdough Pizza

This pizza dough is perfect for your outside wood or gas oven (including Ooni and Gozney ovens). The hydration is a tad lower, and it cooks up with a super crispy crust.

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GET PIZZA RECIPE →

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🍞 Sourdough Discard Tortillas

These tortillas utilize a substantial amount of sourdough starter discard and are incredibly fun to make. The dough is highly flexible and can be stored in the fridge until you're ready to press out and cook the tortillas.

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GET TORTILLA RECIPE →

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🍞 In case you missed it last week... Sourdough crackers

Crispy, crunchy, and a tad salty, these discard crackers are so easy and delightful! Try them with 50% (or shoot, even 100%) whole wheat, too. Recently, I used whole Red Fife for a different twist.

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GET NEW CRACKER RECIPE →

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💬 Member Discussion of the Week

Now is when I rely on my Sourdough Home to keep my starter at a cool 74°F (23°C) during the hot summer days. However, you can also take a few steps to slow down ripening. When feeding:

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• Use cooler water (from the fridge!)
• Leave less sourdough starter in the jar
• Use fewer whole grain flours (I'd first make temperature changes)
• Feed it more frequently

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🛟 2 Ways I Can Help You Today

• New to sourdough? Get started here.

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• Need help with your pizza? Check out my guide to everything sourdough pizza for the best way to manage your dough, shape pizza of all kinds, and pick the right combination of toppings.

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📙 What I'm Reading and Watching

• ​LA's Hottest Pizzeria is Japanese (YouTube). Looks delicious and some wild topping combinations! And please sign me up for that 11-course tasting menu.
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• ​For the Love of Bread (New Yorker). "Anyone can make bread." I love this video about the various ways to make and enjoy bread.

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Until next week, happy baking!

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Maurizio Leo