Name: Lemon Blueberry Sourdough Loaf with Active Starter Goodness
Prep time: 30 min
Cook time: 50 min
Total time: 12 h
Cuisine: american
Ingredients: 100 g active sourdough starter (100% hydration); 300 g bread flour; 100 g all-purpose flour; 240 g water (room temperature); 8 g salt; 1 tbsp honey or maple syrup; 1 tbsp lemon zest; 2 tbsp lemon juice; 150 g fresh blueberries; 1 tbsp olive oil or melted butter

Description

A warm, tangy loaf combining lemon zest, juicy blueberries, and the natural rise of an active sourdough starter. This recipe yields a light, open crumb bread that’s easy to digest and packed with flavor. Perfect for weekend baking projects and adaptable into a protein-rich variation.

Ingredients

Scale

100 g active sourdough starter (100% hydration)

300 g bread flour

100 g all-purpose flour

240 g water (room temperature)

8 g salt

1 tbsp honey or maple syrup

1 tbsp lemon zest

2 tbsp lemon juice

150 g fresh blueberries

1 tbsp olive oil or melted butter

Instructions

1. Dissolve starter in water until milky

2. Add flours, honey, lemon juice, zest, and salt, mix until no dry flour remains

3. Cover and rest for 30 minutes (autolyse)

4. Toss blueberries in flour and gently fold into dough

5. Bulk ferment covered for 3–4 hours with stretch-and-folds every 30–45 minutes

6. Shape dough into loaf and place seam-side up in proofing basket

7. Rest 30 minutes, then refrigerate overnight (8–12 hours)

8. Preheat oven and Dutch oven to 450°F (232°C)

9. Invert loaf onto parchment, score top, place in hot Dutch oven

10. Bake covered 25 minutes, uncover and bake 20–25 minutes at 425°F (218°C)

11. Cool on rack at least 1 hour before slicing

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: bread
Method: baking
Cuisine: american

Nutrition

Serving Size: 12 slices

Keywords: lemon blueberry sourdough, active starter, protein sourdough, homemade bread, natural fermentation, sourdough loaf, fruit sourdough, artisan bread