The Starter Jar

5 Spring Sourdough Recipes You'll Love Lighter, brighter bakes for warmer days — from lemon rosemary focaccia to sourdough strawberry scones. (1) Lemon Rosemary Sourdough Focaccia: active bubbly starter, strong bread flour, lots of olive oil, water, lemon zest and juice, fresh rosemary, flaky sea salt. High hydration dough, after bulk fermentation stretch and fold into oiled baking sheet, dimple generously, drizzle with olive oil, sprinkle with lemon zest, rosemary, and flaky sea salt. Bake at 450°F (232°C). Tip: use lemon juice in dough for extra tang. (2) Sourdough Strawberry Scones: sourdough discard, all-purpose flour, sugar, baking powder, baking soda, salt, cold butter, fresh diced strawberries, heavy cream. Cold butter is crucial for flaky layers. Gently mix wet and dry until just combined. Fold in strawberries. Shape into disc, cut into wedges, brush with heavy cream. Bake until golden brown. Serve warm with clotted or whipped cream. Tip: if too dry add a tablespoon or two of heavy cream at a time. (3) Asparagus and Gruyere Sourdough Tart: sourdough pastry dough with active starter, asparagus, Gruyere (shredded), eggs, cream, garlic, olive oil, salt, pepper. Prepare pastry dough, blanch asparagus briefly to retain vibrant green. Arrange on tart crust, top with Gruyere, pour over egg-cream-garlic mixture. Bake until crust is golden and filling is set. Tip: blind bake the tart crust before adding filling to prevent sogginess. (4) Rhubarb Sourdough Cobbler: rhubarb (chopped), sugar, lemon juice, butter, active sourdough starter, flour, baking powder, salt, milk. Toss rhubarb with sugar and lemon juice. Create drop biscuit-style topping with starter flour baking powder salt and milk. Spoon over rhubarb filling and bake until golden and bubbly. Serve warm with vanilla ice cream or whipped cream. Tip: adjust sugar to taste depending on tartness of rhubarb. Feel free to experiment with edible flowers, ramps, or morels. Seasonal Baking spring sourdough, focaccia, sourdough scones, seasonal baking, rhubarb cobbler, asparagus tart