Summering with Sourdough...

Hello again! It's been a while since I've been in touch. This summer has been busy and, I might add, quite hot. Many of you probably haven't felt like baking much, and I haven't baked as frequently as I usually do either. However, I did make baguettes last week. It's a fairly simple recipe, allowing you to bake all six loaves at once (my recipe in the recipe section yields six traditional-sized baguettes). You don't need an active starter; just use a bit more yeast if it's discard. You can mix, let them rise, and bake all in the same day! They turned out wonderfully and freeze perfectly.

These baguettes are crunchy on the outside and soft on the inside.

While volunteering at our local thrift store, I had the chance to introduce sourdough to someone I met. Janice was eager to learn and now has many family members who love her delicious creations. I take pleasure in sharing my sourdough experiences and providing starter to help those who want to begin their own journey.

Here we are working on Pain de Campagne!

Even though I haven't been baking as frequently, I've made the most of the fresh summer fruits. Blueberry muffins are timeless, and you might enjoy the sourdough recipe I've added to my recipe section. This summer, I've also experimented with sourdough peach cobbler. It's delicious, and I love the chance to bake a classic recipe with my sourdough starter. These quick bread recipes are an excellent way to use up the discard you don't want to waste.

Fresh peaches are the best!

Blueberry muffins!

That's pretty much all I have to share for now. Once it cools down, I'll get back into the swing of things. I'm looking forward to introducing some new apple recipes for the fall. I also want to express how pleased I am with my new mixer. My tilt Kitchenaid was losing power, so I upgraded to a bowl lift model. It has more strength for kneading, and I adore the new pastry beater for incorporating butter into the flour mixture. It's quick and convenient for my sourdough buttermilk biscuits! Until next time, happy baking!

Bridget