Lemon Blueberry Artisan Sourdough

The Joy of Artisan Sourdough with a Twist

There’s nothing quite like that first puff of steam when you open the oven and see your sourdough’s golden, crackling crust. And when you can add a bit of unexpected zest? Even better!

The first time I added lemon zest and blueberries to my classic sourdough, it wasn’t planned.

I had extra berries from the garden and a few lemons on the edge of too-ripe. And like many good things in the kitchen, it started with curiosity.

This lemon blueberry artisan sourdough is bright, tangy, and just sweet enough.

It’s not dessert. It’s not breakfast.

It’s both and neither. Just a perfect slice for whenever you want something a little special.

You’ll be using Early Bird Farm’s Sourdough Bread Blend, a favorite of mine for its structure and fermentation depth.

It cradles the fruit beautifully, and the lemon zest water brings the dough alive.

We’ll also use an autolyse method, high hydration, and of course, wild fermentation. If you’re familiar with stretch-and-fold, bulk fermentation, and overnight cold proofing, this one’s for you.

Food influencer Aran Goyoaga once said, “Baking is about embracing the process and letting the ingredients speak for themselves.”

I couldn’t agree more.

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Lemon Blueberry Artisan Sourdough Ingredients

Dry Ingredients

• 3 cups Early Bird Sourdough Bread Blend
• 1 tsp sea salt

Wet Ingredients

• 1.25 cups water (infused with the zest of 1 lemon, warmed to 90–95°F)
• 0.25 cup active sourdough starter (fed within the last 4–6 hours)
• 1 cup fresh blueberries

Equipment

• Mixing bowl
• Bench scraper
• Banneton basket
• Dutch oven

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Artisan Sourdough Instructions with Blueberries and Lemon

Step 1: Autolyse for Texture

Mix flour and lemon zest water until no dry bits remain. Rest for 1 hour.

Step 2: Add Starter and Salt

Add starter and salt. Mix with a pinch-and-fold technique until well incorporated.

Step 3: Bulk Fermentation

Let dough rise at room temp for 4–6 hours. Do 3–4 sets of stretch-and-folds every 30 minutes. Fold in blueberries after the first hour.

Step 4: Shape and Cold Proof

Shape into a round. Place in a floured banneton. Refrigerate 12–18 hours.

Step 5: Bake with Steam

Preheat oven and Dutch oven to 475°F. Flip dough onto parchment, score, and bake covered for 20 minutes, uncovered for 25. Cool fully on a wire rack.

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What to Expect: Visuals, Aromas & Artisan Tips

Picture this:

You pull your loaf from the oven. The crust crackles—dark gold with a slight gloss. A few blueberries have burst open, their juices caramelizing at the edges. The smell? A gentle mix of toasted grain, bright citrus, and just a hint of jam.

Once cooled and sliced, the interior reveals an open, moist crumb. Tiny lavender swirls from the berries, a springy texture, and a tang that’s just right.

Sabrina’s Tips

• Fold in blueberries gently to prevent dense pockets.
• Brush with lemon syrup for shine.
• Try swapping 1/2 cup of bread blend with Abruzzi Rye Flour for earthiness.

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Artisan Sourdough FAQs

What is the best flour for artisan sourdough bread?

Bread flour is ideal for its high protein. For depth, mix in whole wheat or rye, like Abruzzi Rye Flour.

How do you know when artisan sourdough is ready to bake?

Use the poke test. If your finger leaves a slow spring-back indentation, it’s ready.

Can I make artisan sourdough bread without a starter?

You can mimic it with long fermentation and yeast, but a true starter gives better flavor and structure.

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Embracing the Beauty of Artisan Sourdough

This Lemon Blueberry Artisan Sourdough is more than just bread. It’s a meditation in fermentation, a dance of citrus and berry, a quiet celebration of grain and time.

By using Early Bird’s Sourdough Bread Blend and techniques like autolyse and cold proofing, you’re crafting a loaf that honors both your skills and the land it came from. You’re also giving your community—whether that’s your family or your faith circle—a nourishing, memorable experience.

And let’s not forget the joy in the doing. The folding. The rising. The baking.

Snap a photo of your loaf and tag it with #EarlyBirdFarm on Instagram—we’d love to see your golden crusts and juicy swirls. You’re not just baking bread, you’re inspiring others to roll up their sleeves and join the joy.