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.
Share
🍞 What's on the menu for July 4th?
Published 11 months ago • 3 min read
What's on the menu for July 4th?
We've had some reprieve from the intense heat here lately, thankfully.
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.
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.
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!
I've got a few ideas for you, too. Starting with how to keep that starter mild, even when it's pushing 90°F/32°C or higher 🙂
Read on!
In this week's newsletter:
Guide: How to bake in the summer 🥵
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
💡 My best tips for baking in the summer
As temperatures rise (and you might already be like me over 95°F/35°C), 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.
🍓 Strawberry Shortcake with Sourdough Discard Drop Biscuits
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 cherries—put those to good use with this starter discard crust!
I fell in love with pizza al taglio—or 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. I’m so confused. It goes above the fridge at a temperature of 75-80°F.
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 high—and that's okay. I don't usually judge strength/readiness by rise height!
Rebecca 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 effortless—but—stunning 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.)
Thank you for subscribing 🩶. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113. Unsubscribe · Preferences
The Perfect Loaf 🍞
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.
Crispy Sourdough Bagels If you haven't made bagels at home, now's the time. If you have, you already know how good they can be—but I promise this new recipe will make you appreciate them even more. I've been reworking my (more New York-style) sourdough bagel recipe for a while now. While those are amazing, I wanted something different: a bagel with a super-thin, crispy crust, a tender, slightly chewy interior, and a light, open crumb. This new bagel recipe reminds me of some of my best large...
Whole Wheat Sourdough Pita Last year, I co-taught a baking class at Chimacum Valley Grainery in Washington. On the menu: a whole-grain sourdough pita that I haven't stopped thinking about since. This week's recipe is my take on that pita—100% whole-wheat, same-day, naturally leavened, with a soft texture and a puff that delivers every time. It's an incredibly simple dough to make, and the flavor is a great reminder of why we bake. I think you're going to love it. Read on! In this week's...
Crusty loaves and fruit galettes I've been busy over the past few weeks testing (and retesting) a new 100% whole-wheat sourdough pita recipe. I have a recipe in my first cookbook which is fabulous (light, airy, super puffy!), but it's mostly white flour, and I wanted something quick yet nourishing with an outsized flavor profile. These really fit the bill (and then some). Stay tuned for the recipe next week! Until then, read on for some of my fav loaves to bake this time of year: crusty,...