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๐ What's on the menu for July 4th?
Published about 2 months agoย โขย 3 min read
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What's on the menu for July 4th?
We've had some reprieve from the intense heat here lately, thankfully.
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But that doesn't mean it doesn't still trip me up here in the kitchen: an overripe starter, a dough teetering on the edge of overproofing... All common occurrences here as I juggle with the heat.
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I don't usually slow down my baking here, though. I keep at it throughout the year, but my preferences usually shift away from large loaves, like a big beer miche, to smaller, more delicate breads.
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For this year's July 4th, we're planning a bit of grilling and some light baking. For me, it's going to be sourdough hot dog buns and a fresh fruit galette. Easy and it keeps the oven use to a minimum!
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I've got a few ideas for you, too. Starting with how to keep that starter mild, even when it's pushing 90ยฐF/32ยฐC or higher ๐
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Read on!
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In this week's newsletter:
Guide: How to bake in the summer ๐ฅต
Recipes: Focaccia, strawberry shortcake, hot dog buns, cherry clafoutis, stonefruit galette, pizza al taglio
Baking Tip: My starter seems... dead?
Links: Rebecca Firkser's new book GALETTE!, and our good friend butter
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๐ก My best tips for baking in the summer
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As temperatures rise (and you might already be like me over 95ยฐF/35ยฐC), check out my best tips to keeping your starter mild, dough from running away from you, and bread from overproofing!
My go-to bread recipe that transcends all seasons: it's perfect any time of year. I recently made this with chopped green olives and hand-crushed canned tomatoes with a bit of oregano... Just perfect.
๐ Strawberry Shortcake with Sourdough Discard Drop Biscuits
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Pretty much the perfect outlet for those ripe strawberries hiding in your garden (or, do as I've done, and buy them by the crate to make this on repeat).
As easy as could be. Peaches aren't quite ready here yet, but we've had plenty of strawberries and cherriesโput those to good use with this starter discard crust!
I fell in love with pizza al taglioโor pizza by the slice during my last trip to Italy. It's an elegant way to serve a large crowd (the pizza cooks on a sheet pan!) and it reheats brilliantly.
Join for my best baking tools and spreadsheets, a huge recipe archive (with modifiable recipes), real-time chat with me & other bakers in the community, and all ads removed from the website.
Do you have any suggestions for my starter? It was going great, but recently, I've been unable to get it to double or perform any other function. I ratio it out in a new container, and nothing happens. Iโm so confused. It goes above the fridge at a temperature of 75-80ยฐF.
Try feeding it with a little whole-grain rye flour for a few days. Those temps are good and promote high fermentation activity. It might also just be the flour you're using; sometimes, when you get a new batch, it won't rise as highโand that's okay. I don't usually judge strength/readiness by rise height!
โRebecca Firkser's cookbook GALETTE! is out now. If you've made our discard oatmeal cookies, biscuits, clafoutis, and many more, you'll know Rebecca's work. Her new book is a deep dive into one of my favorite things to make: galettes. In her usual effortlessโbutโstunning style, she'll guide you through making not only sweet but savory treats that are sure to stun. You'll love this book! (Also, she's doing a book tour; check out the dates and stop in.)
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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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