Can I use regular yeast instead of sourdough starter?

Absolutely! If you don't have a sourdough starter on hand, you can absolutely use regular active dry yeast instead. Just follow the package instructions for proofing the yeast, then proceed with the recipe as written. The texture may be slightly different, but it'll still be utterly delicious. 😋

How do I know if my sourdough starter is ready?

Your sourdough starter is ready to use when it's nice and bubbly, with a slightly tangy aroma. Give it a gentle stir - if it doubles in volume within 6-8 hours, you're good to go! If it's still a bit sluggish, let it hang out on the counter for a bit longer to get nice and active.

Can I use frozen blueberries?

You bet! Frozen blueberries work perfectly in this recipe. Just make sure to let them thaw and pat them dry before folding them into the dough. This will help prevent them from making the bread too wet and soggy. Fresh or frozen, those juicy blueberries are going to be a total flavor bomb no matter what!

How long does this bread stay fresh?

Your lemon blueberry sourdough bread will stay fresh and delicious for up to 5 days when stored properly in an airtight container. Just be sure to let it cool completely before sealing it up. And if you want to make it last even longer, you can always pop it in the freezer for up to 3 months. 🥖❄️

LEMON BLUEBERRY SOURDOUGH BREAD FOR BREAKFAST IDEAS ☀️

Ingredients

– 500g bread flour
– 300g active sourdough starter
– 350ml water
– 10g salt
– 100g fresh blueberries
– Zest of 1 lemon
– Juice of 1 lemon
– 2 tablespoons honey

Instructions

In a large bowl, combine the flour, water, and sourdough starter. Mix until fully incorporated.
Let the dough rest for 30 minutes (autolyse).
Add salt, lemon zest, lemon juice, and honey. Mix until well combined.
Gently fold in the blueberries.
Cover the bowl with a damp cloth and let it rise for 4-6 hours at room temperature, stretching and folding the dough every hour.
Shape the dough into a round loaf and place it in a floured proofing basket.
Let the dough proof for an additional 1-2 hours.
Preheat your oven to 450°F (230°C) with a Dutch oven inside.
Carefully transfer the dough to the hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake for an additional 15-20 minutes until golden brown.
Let the bread cool on a wire rack before slicing.

Notes

– For best results, use ripe blueberries and fresh lemons.

– The longer the dough ferments, the more sour the flavor will be.

– This bread is great toasted with butter or served with cream cheese.

Author: Astrid
Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Cozy Casseroles & Comfort Classics 🍲
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 180 kcal
Sugar: 8g
Sodium: 150mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg

Keywords: sourdough, bread, blueberry, lemon