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🍞 New strawberry shortcake and July 4th bakes!
Published 2 months ago • 3 min read
The best July 4th holiday bakes
If I'm being honest, the real draw for me during the nation's birthday has always been a flag cake, an ice cream sundae, or even better, a red-white-and-blue berry trifle.
I know. It's like I was destined to work with food when I got older or something.
But this year, I thought my kids would have fun picking out some fireworks, so I snagged my youngest and we headed to the temporary white tent in the parking lot plastered with TNT 🧨 all over it.
As we entered the tent, the sheer selection of Roman candles, sparklers, comets, fountains, and green toxic ooze (this was new this year, the lady said) made my eyes flicker.
I noticed his eyes light up at the selection, the flashy colors, and the enticing packaging—even the ooze. So we got to browsing.
But after a few minutes and the newness of it all wore off, he said: "Let's get this small pack and go back to eat some shortcake."
Ahh yes, like father like son, indeed.
So we left with our small pack of fountains, and had our second round of strawberry shortcake for the day. I mean, when a recipe is good, it's all you can think about, right?
Read on!
In this week's newsletter:
Recipes: Strawberry shortcake, pizza al taglio, buns, cinnamon rolls
Baking Help: Why isn't my starter rising high anymore?
Sourdough Links: The importance of good butter
🍓 New Strawberry Shortcake with Sourdough Discard Drop Biscuits
Rebecca says in her newest recipe that "no dessert drumrolls the warm weather season quite like strawberry shortcake."
I completely agree.
Her recipe makes all-cream biscuits—with a heft portion of starter discard—that work well with the tangy, freshly whipped cream and macerated strawberries. This dessert is perfect for your holiday cookout!
I fell in love with pizza al taglio—or pizza by the slice during my recent trip to Italy. It's an elegant way to serve a large crowd (the pizza cooks on a sheet pan!) and it reheats brilliantly.
You'll enjoy the crisp texture of the dough and blank canvas for any toppings—my fav being pepperoni or prosciutto + arugula.
What's more American than cinnamon rolls? Yes, strawberry shortcake, perhaps, so maybe these for breakfast then shortcake for lunch. If we're going to celebrate, let's celebrate.
Joining the TPL Membership for my best baking tools and spreadsheets, a huge recipe archive (with modifiable recipes), chatting in real-time with other bakers and me in the community, and viewing the website completely ad-free.
I was curious if you had suggestions for my starter. It was going great, but recently, I can’t get it to double or do anything. I ratio it out in a new container, and nothing happens. I’m so confused. It goes above the fridge at a temperature of 75-80F. It’s weird.
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!
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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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