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๐ Walnut + cranberry, and bananas!
Published about 1 month agoย โขย 3 min read
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Walnut + cranberry, and bananas!
This week's post-Halloween newsletter is dedicated to a recently baked and updated fav of mine: Walnut + Cranberry Sourdough. I baked this last week, and it fits so neatly with this time of year.
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But in addition to that rockstar, I'm not sure if it's the weather or if I need something easy and nourishing (lots of whole grains, please) after a night of sugar-fueled escapades, but I crave banana bread.
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And what better way to make banana bread than with your starter discard?
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Let's get to it!
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Oh, and last weekend, I co-taught a baking workshop at Wayfarer Bread in San Diego. It was incredibly fun meeting many TPL readers at the bakery, and there was a lot of dough to mix, shape, score, and bake.
There's really nothing like working with dough in a group settingโthere are so many little insights to share, and there's always a learning opportunity for everyone. I'm planning more of these in the coming months.
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Stay tuned to this newsletter and the travel page for more information!
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In this week's newsletter:
Recipes: Walnut + cranberry sourdough, discard banana bread, date tea cake, and cinnamon + raisin sourdough
Baking Help: Why do my loaves with inclusions (mix-ins) fail to rise?
Sourdough Links: Are baguettes done for in France?
๐ Walnut + Cranberry Sourdough
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I recently walked through baking this on Instagram, and it's probably one of my favorite recipes at The Perfect Loaf. The tangy-sweet cranberries and earthy walnuts are the perfect combo here, and adding a touch of walnut oilโif you have itโreally sets this off.
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It's perfect for the Thanksgiving dinner table, too!
I'm not sure why, but this time of year and the cooling weather have me craving banana bread. This quick and moist version uses your sourdough discard to delicious effect. The starter adds a subtle tang that perfectly balances the sweetness.
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Made with pantry staples, this flexible recipe is a baker's best friend. It's especially good with whole-grain flour, like whole spelt or einkorn.
This rustic tea cake shines with whole-grain spelt flour, dates, and banana. It's a forgiving recipe for busy kitchens, mixed by hand in just two bowls.
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Molasses and sourdough discard add complex flavors, while buttermilk keeps it wonderfully moist.
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Think of it as banana bread's sophisticated cousinโdecidedly in cake territory.
Cinnamon needs balance to transform from sharp to inviting, and raisins provide the perfect counterpoint. Together, they create something visually striking and deliciously harmonious in this sourdough bread.
In making your โMy Best Sourdoughโ from your cookbook (which I love!), it says itโs suitable for inclusions. The last 2 times Iโve made it, Iโve added 100g of toasted sunflower seeds. Itโs DELICIOUSโฆ But it is not rising nearly as much. Why would this be?
Once you add inclusions, they will weigh the dough down, resulting in less rise in the oven (the walnut cranberry loaf in this email is an excellent example of this!). I see them as "stressors" to the dough in a way. So what you're seeing is 100% expected.
Hello, cold temperatures. If your kitchen is chilly, get ready for slow fermentation. For some tips, read my guide to baking in the winter.
๐ What I'm Reading and Watching
Are baguettes and croissants out in France? (YouTube) Some bakers in France are revolutionizing their craft. They are returning to old baking traditions by heating their ovens with wood and using only three ingredients: flour, salt, and well water. (LINK)โ
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Happy baking!
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Maurizio Leo
P.S. I literally ate 3/4 of this loaf right after baking it.
Thank you for subscribing ๐ฉถ. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113. โUnsubscribe ยท Preferencesโ
The Perfect Loaf ๐
Maurizio Leo
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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