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  • Perfect Sourdough Sandwich Bread for a Pullman Tin Pain de Mie

    Soft and Fluffy Sourdough Sandwich Loaf for the Pullman Tin Pain de Mie

    This sourdough sandwich bread recipe is perfect for a Pullman loaf pan, creating a soft, fluffy loaf with a uniform shape and golden crust. Ideal for sandwiches, toast, or French toast, this bread is easy to make with simple ingredients like bread flour, milk, and melted butter. With step-by-step instructions and tips for success, you’ll bake the perfect square-shaped loaf every time. Whether you’re a sourdough expert or a beginner, this recipe is a must-try for delicious homemade bread!

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  • Sourdough Discard Chocolate Marble Bundt Cake

    Sourdough Discard Chocolate Marble Bundt Cake Recipe by Summit Sourdough with Summit Sourdough Heirloom Sourdough Starter
    Discover a new way to enjoy your sourdough discard with this delightful Chocolate Marble Bundt Cake. Whether you choose to make it an all-chocolate indulgence or opt for a stunning marble effect by adding cocoa powder to half the batter, this cake promises a moist and flavorful treat. Perfect for any occasion, this versatile recipe is a must-try for sourdough enthusiasts and chocolate lovers alike.
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  • Recipe: Sourdough Graham Crackers for Campfire S'mores

    Homemade sourdough graham crackers with a tangy twist, crafted using Summit Sourdough starter. Find this recipe and shop eco-friendly sourdough baking supplies at Summit Sourdough.

    Summit Sourdough Recipe:  Ignite your taste buds and kindle the spirit of adventure with our campfire ready sourdough graham crackers! Whether you're craving the classic comfort of s'mores or simply seeking a crunchy snack to fuel your outdoor escapades, these artisanal delights are sure to satisfy. Embrace the magic of the wilderness, gather around the campfire, and savor the simple pleasures of outdoor living with every bite. Get ready to embark on a culinary journey under the stars and create memories that will last a lifetime!

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  • Why You Should Never Cut Sourdough Bread While It’s Hot

    Why You Should Never Cut Sourdough Bread While It’s Hot

    Freshly baked sourdough is hard to resist, but cutting into it too soon can ruin its texture. While it may seem undercooked and gummy when sliced hot, the reality is that steam inside the loaf hasn’t fully escaped, and the crumb hasn’t set. Bread continues to cook as it cools, redistributing moisture and firming up the structure. Cutting too early releases trapped steam, leading to a dense, sticky interior and a misshapen loaf. By waiting at least a couple of hours, you allow your sourdough to develop its ideal texture and flavor. Patience is key—good bread is worth the wait!

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  • Sourdough Discard and the Magic of Baking Soda!

    Sourdough Discard and the Magic of Baking Soda!

    Ever wondered why sourdough discard puffs up when you add baking soda? It’s all about a simple acid-base reaction that creates bubbles, making baked goods light and airy. Learn the science behind this reaction and why timing is crucial for the best results.

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  • Why Mixing Your Sourdough Starter Boosts Fermentation - Tips for Better Sourdough Bread

    Mixing sourdough starter in a clear glass jar with a wooden spoon, showing the bubbly, active starter texture ideal for baking bread.

    If you’ve ever wondered how to get the most out of your sourdough starter, the secret might be simpler than you think: mix it, and mix it often! While feeding your sourdough starter is essential for its health and activity, mixing it multiple times throughout the day can significantly improve fermentation, leading to better bread. Let’s dive into why this practice works and how you can optimize your starter’s activity with just a few stirs.

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