Ingredients
– 1 cup active sourdough starter
– 1 cup warm water
– 3 cups all-purpose flour
– 1 tsp salt
– 1 cup fresh blueberries
– Zest of 1 lemon
– 4 oz cream cheese, softened
– 2 tbsp sugar
– 1 tbsp lemon juice
Equipment Needed
– Mixing bowl
– Wooden spoon or dough whisk
– Baking sheet or Dutch oven
– Parchment paper
– Plastic wrap
– Kitchen scale (optional, but I love using it for precise measurements)
Step-by-Step Instructions
To begin, I like to mix the active sourdough starter with warm water in a large mixing bowl. It’s important to ensure your starter is bubbly and active, which makes for a lighter bread. Next, I gradually add the flour and salt, mixing gentle until it forms a shaggy dough. Once combined, I let it rest for about 30 minutes to allow the flour to hydrate. This is known as the autolyse phase, and trust me, it’s totally worth it! (See the next page below to continue steps…)