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If you're like me, you're a frozen popsicle π₯Ά. It's going to be single digits here today. Thankfully, I'll hang out in the kitchen since my oven is ALWAYS on.
Here are a few awesome things in today's email:
Let's go!
I received many replies to my last newsletterβthank you! The top 3:
The first two: I got you covered; more of these are coming! As for the CCCs and challah: I'm long overdue for both π Stay tuned.
Now, on to the recipes and guides.
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This classic Italian cake is so effortless you'll be surprised at just how good it tastes. I work in a little of my sourdough starter discard, which brings a bit of flavor (and some nutrition, too)βnot that this cake needs it.
The version above calls for lemon zest and limoncello for an intensely lemon cake, but I have variations for poppy seed, orange, and more.
It's one of those in-the-moment cakes that makes others think you spent hours.
GET MY CAKE RECIPE β |
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This loaf has 35% freshly milled whole wheat (I use Yecora Rojo) for a robust flavor and is an excellent step toward my goal of baking with more whole grains this year.
If you have a home grain mill, this is the perfect recipe for this weekend! Of course, you can swap in any whole wheat flour if you don't have one.
GET FRESHLY MILLED RECIPE β |
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In this comprehensive guide, I dip into all things proofing bread dough. I'll walk you through how to:
Check out the guide and reply back to this email with any questions you might have!
GET PROOFING GUIDE β |
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Take your baking to the next level with my sourdough tools, discounts, virtual meetups, and community discussions. β
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Stay warm & happy baking,
Maurizio Leo
P.S. Want to see me talk at length about bread knives (and you'll see just how many I have)? Here's my treatise on the best bread knife for sourdough bread ββ
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.
How I save sourdough starter discard for weeks There's nothing I hate more than throwing out unused sourdough starter. While I don't really see it as "waste" because it was used for somethingβkeeping your starter alive! But still, that flavorful and aromatic discard can be used in so many good things if only I had the time each day. But what if there was a way to keep starter discard fresh and usable without the pressure to use it daily? Well, the answer as it turns out, is simple: We can...
The secrets to tangzhong and (amazing) bread This email is a love letter to tangzhong, an Asian technique for bringing incredibly softness and shelf life to any bread. I've been using the tangzhong technique in my bread recipe for years. Once I discovered it, it's been my go-to method for imparting serious softness into my breadβand it's such a simple technique. In my refreshed tangzhong guide, I talk about correctly making the tangzhong mixture, the ideal flour-to-liquid ratios, storing it...
New sourdough scones, trusty baguettes, and more! This week I could feel the warm weather waiting to break in. Sadly, it dipped back into being cold again, but that's just fine because it was perfect timing for this week's sourdough starter discard scone recipe testing. And you're really gonna love these. But I also had a bit of time to practice my baguette technique (there's never enough practice), make some focaccia, and even a pan pizza. I've also been playing with a few different...