Soft blueberry lemon sourdough bread with a tender crumb, tangy flavor, and fresh citrus notes.

Scale

1 cup active sourdough starter

¾ cup warm water

3 tablespoons honey or sugar

2 tablespoons olive oil or melted butter

3 cups bread flour

1 teaspoon salt

1 tablespoon lemon zest

1 cup fresh blueberries

1 tablespoon all purpose flour

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1. Mix starter, water, honey, and oil

2. Add flour and salt and rest dough

3. Incorporate lemon zest

4. Fold in floured blueberries

5. Rise with stretch and folds

6. Shape and cold ferment overnight

7. Bake at 375°F until golden

8. Cool completely before slicing

Use active bubbly starter

Do not overmix blueberries

Cool fully before cutting

Toast slices for best flavor