Sourdough Discard Lemon Blueberry Quick Bread Recipe

This sourdough discard lemon blueberry quick bread recipe has an amazing sweetness from the added blueberries, that is balanced with the tanginess of the lemons. The brightness of these flavors are not only enjoyable during spring but all summer long!

Want to make a homemade sourdough bread but in need of a homemade sourdough starter? Check out this post: How to Make A Sourdough Starter From Scratch 

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How does lemon juice affect sourdough?

Lemon juice can have several effects on sourdough bread, influencing both its flavor and texture. Here’s how lemon juice can affect sourdough:

1. Flavor Enhancement

• Sourness: Lemon juice adds a tangy, acidic note that can complement the natural sourness of sourdough. It enhances the overall flavor profile, making it more complex and bright.

• Balance: It can help balance the flavors, especially if the sourdough is slightly bland or if you want to add a bit of citrusy brightness to the bread.

2. Texture and Rise

• Acidity: Lemon juice increases the acidity of the dough. This can affect gluten development and the overall rise. Increased acidity can strengthen gluten networks, which might improve the texture and crumb structure of the bread.

• Yeast Activity: The higher acidity might slow down yeast activity slightly. If you use too much lemon juice, it could potentially impact the rise of the dough. However, in moderate amounts, it typically won’t have a significant impact on yeast performance.

3. Dough Handling

• Consistency: The addition of lemon juice might slightly change the hydration level of the dough, potentially affecting its stickiness or ease of handling. You may need to adjust the flour or water content to maintain the desired dough consistency.

4. Shelf Life

• Preservation: The acidic nature of lemon juice can act as a natural preservative, potentially extending the shelf life of the bread by slowing down mold growth.

Usage Tips

• Quantity: If you’re adding lemon juice to your sourdough, start with a small amount—about 1-2 teaspoons per loaf—and adjust based on your taste and texture preferences.
• Balance: Ensure that the added acidity from lemon juice doesn’t overpower the sourdough’s natural flavor or interfere with the yeast’s activity. Adjust other ingredients if necessary.

Overall, lemon juice can be a great addition to sourdough, offering enhanced flavor and potentially beneficial effects on dough texture and preservation, as long as it’s used in moderation.

Equipment for Quick Sourdough Bread Recipe

A large mixing bowl

Stand Mixer or hand mixer

Tea towel or plastic bag (for the long fermentation)

9×5 loaf pan

Danish dough whisk (the one I use and love is found here) or a wooden spoon

Rubber spatula

Sharp knife

Piece of parchment paper

Ingredients for The Easy Sourdough Bread Recipe

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon lemon rind

Wet Ingredients

• 1 cup sourdough starter discard (or active starter)
• 3/4 cup light or dark brown sugar (to be mixed with wet ingredients)
• 1/2 cup melted butter or melted coconut oil (we use organic coconut oil found here) Olive oil will also work but will change the flavor a little bit.
• 2 large eggs
• 2 Tablespoons juice from a lemon
• 1/4 milk

Add-Ins

• 1 cup blueberries

Lemon Glaze

• 1/4 cup powdered sugar
• 1 Tablespoon lemon juice

Instructions for Sourdough Discard Lemon Blueberry

Quick Bread Version

• Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
• Preheat your oven to 350°F (175°C).
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon rind.
• In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and lemon juice. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Mix the blueberries in.
• Pour the sticky dough in the prepared pan.
• Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
• Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• In a small bowl combine the glaze ingredients.
• Poor glaze evenly across the top of the cooled blueberry loaf.
• Slice and enjoy your homemade bread!

Long Fermented Version:

• Begin the batter 16-18 hours before you plan to bake the sourdough discard lemon blueberry. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon rind.
• In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and lemon juice. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Mix in the blueberries.
• Cover the mixture with a damp kitchen towel or plastic wrap. 
• For best results, allow for a 4-6 hour rise time.
• Place dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.

The Next Day

• The next morning, after the final rise, preheat your oven to 350°F (175°C).
• With a Danish dough whisk or a wooden spoon, give the lemon blueberry sourdough dough a few good stirs.
• Pour the sticky dough in the prepared pan.
• Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
• Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• In a small bowl combine the glaze ingredients.
• Pour glaze evenly across the top of the cooled blueberry loaf.
• Slice and serve at room temperature.
• Enjoy your homemade loaf of bread!
  
  
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