The Prayer Porch

Tag: quick bread

  • Blueberry Lemon Sourdough Discard Loaf

    Blueberry Lemon Sourdough Discard Loaf


    A bright and tender loaf perfect for summer mornings or afternoon tea 🍋🫐

    Ingredients:
    • ½ cup unsalted butter (melted and cooled)
    • 1 cup granulated sugar
    • 3 eggs
    • 2 tablespoon lemon zest
    • 3 tablespoons lemon juice (from fresh lemons)
    • ½ cup sourdough discard (unfed sourdough starter)
    • ½ cup whole-milk vanilla Greek yogurt
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup fresh or frozen blueberries (tossed with a little flour to prevent sinking)

    Instructions:
    Preheat oven to 350°. Grease and lightly flour a standard loaf pan.

    In a large bowl, whisk together the melted butter and sugar until smooth.
    Add eggs, lemon zest, and lemon juice. Mix until smooth.
    Stir in the sourdough discard.
    In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
    Gradually add the dry ingredients into the wet mixture, stirring until combined.
    Gently fold in the blueberries.

    Pour the batter into the prepared loaf pan and smooth the top.
    Bake for 10 minutes at 350°. Reduce the temperature to 325°. Bake for another 40 minutes or until a toothpick inserted in the center comes out clean.
    Allow to cool in the pan for 10 minutes before transferring to a wire rack.

    When cool, drizzle with a lemon glaze for extra sweetness or lightly dust with confectioner’s sugar.

    To make a light lemon glaze, whisk together:

    1 cup confectioner’s sugar
    1 tablespoon fresh lemon juice
    ½ teaspoon vanilla extract

    “Just as the Lord fills our hearts with joy, He also fills our days with simple gifts. These gifts include the blessing of fresh blueberries and the warmth of home-baked bread.”

  • Cheddar Sourdough Biscuits

    Cheddar Sourdough Biscuits

    There’s something comforting about a warm biscuit straight from the oven. It’s especially delightful when made with a little sourdough love 🖤 These biscuits are tender, cheesy, and perfectly satisfying. They’re quick to make and even better shared.

    Ingredients:
    • 1 cup all-purpose flour
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 cup grated sharp cheddar cheese (or your favorite cheese)
    • 1 cup sourdough discard (unfed sourdough starter)
    • ½ cup heavy cream

    Directions:
    Preheat your oven to 375°F.
    In a mixing bowl, mix the flour, baking powder, salt, and cheddar cheese.
    Add the sourdough discard and heavy cream, stirring until combined.
    Turn the dough out onto a lightly floured surface and gently knead a few times.
    Shape into a circle about 1 inch thick.
    Cut into 8 wedges and place on a parchment-lined baking sheet or baking stone.
    Bake for about 12 minutes, or until the tops are just golden.
    Serve warm, with a pat of butter if you’d like.

    Optional: Add finely chopped jalapeños, fresh or pickled, for a little zing.