Sourdough recaps ☀️

Baking sourdough and other bakery treats like cinnamon rolls, bagels, and scones has been an incredibly fulfilling hobby for me, especially when done on a small scale like a microbakery at home. Over the past week, I focused on expanding my repertoire with a special highlight on blueberry cobbler cinnis—a delightful twist combining the texture of soft cinnamon rolls with the sweet, fruity punch of blueberries. From my experience, using a natural sourdough starter not only enhances the flavor depth of the bread but also improves its texture and shelf life compared to commercial yeast. It requires patience as the fermentation times can be longer, but the results are well worth it. Scones are another favorite in my kitchen, perfect for a quick breakfast or afternoon tea, and this week I made several batches to share with neighbors and family. I also experimented with bagels and cookies, appreciating how versatile sourdough can be beyond just bread. The bagels had a great chewy crust due to the sourdough fermentation, and the cookies came out moist and flavorful. Balancing a busy SAHM lifestyle, incorporating baking into my routine serves as both a creative outlet and a way to provide fresh, homemade goods for my household. For anyone interested in starting a similar journey, I recommend investing in a reliable sourdough starter and setting aside dedicated time for proofing and shaping your dough. It brings a sense of accomplishment and joy when you see and taste the fruits of your labor each week.