Ingredients Needed for Blueberry Lemon Cream Cheese Sourdough Bread:
For the Sourdough Dough;
450g (3 ¾ cups) bread flour
50g (⅓ cup) whole wheat flour
100g (½ cup) active sourdough starter (fed within the last 6-8 hours)
300g (1 ¼ cups) filtered water
10g (2 tsp) sea salt
Zest of 1 lemon
1 tsp vanilla extract
For the Filling:
100g (3.5 oz) cream cheese, softened
2 tbsp honey
1 tbsp fresh lemon juice
1 cup of fresh blueberries (if using frozen, do not thaw)
For the Lemon Honey Wash:
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