Comments on: BEST Blueberry Lemon Sourdough Inclusion bread |my Myth-Buster Boule Recipe!

By: @carolinelawson4726

@carolinelawson4726 — Wed, 22 May 2024 14:52:42 +0000

Yummm!!! Can’t wait to give this recipe a try

By: @cajunwildangel

@cajunwildangel — Wed, 22 May 2024 14:52:42 +0000

I am going to make this tomorrow can’t wait…thank you…

By: @maryhunter8731

@maryhunter8731 — Wed, 22 May 2024 14:52:42 +0000

I can't wait to try your recipe and I will stick with flour instead of water. Thank you so much for sharing this video.

By: @cindystutts3477

@cindystutts3477 — Wed, 22 May 2024 14:52:42 +0000

Can you use frozen blueberries or will that add too much moisture to the dough?

By: @thomasrivers5130

@thomasrivers5130 — Wed, 22 May 2024 14:52:42 +0000

So I actually went back to the flour and I have to admit I like it better, the dough does have a better feel, the less water the better the dough is already sticky enough and the flour helps with that, live and learn 🫠 I’ll be trying your blueberry and lemon recipe it looks delicious 😋 I’ve used a rolling pin to flatten and remove gas bubbles but the pin needs a little oil on it or water (spray bottle) so it doesn’t stick mine is wood don’t know if that makes a difference. Thanks again for the great videos!

By: @DawnaLovesYarn

@DawnaLovesYarn — Wed, 22 May 2024 14:52:42 +0000

Hi Laura. I've also done a blueberry lemon sourdough. Instead of lemons I used lemon curd. That way you don't need to add sugar. You could still add the zest but I recommend you try the lemon curd.
I did another recipe where ut was baked in a bundt pan and you separate your dough into 3 unequal portions. The larger on the bottom, gradually getting smaller. You layer blueberries between each portion of dough and I drizzled lemon curd on top of the blueberries. I should have the exact recipe if you're interested.

By: @DawnaLovesYarn

@DawnaLovesYarn — Wed, 22 May 2024 14:52:42 +0000

I'm happy to see you took my advice and tried the wet countertop. You have to remember, gluten has memory. If you find that it's too elastic, walk away for a few minutes to allow it to relax. It does take practice getting used to rolling the dough. Maybe try reducing your hydration knowing that you're adding some during lamination. Your dough looked very wet during shaping. You might consider the bundt pan version

By: @DawnaLovesYarn

@DawnaLovesYarn — Wed, 22 May 2024 14:52:42 +0000

I saw that you were struggling with getting the bottom to seal. The dough needs a tacky surface as you're trying to build tension. Flour makes for a slippery surface as well as not allowing the dough to stick to itself. Thus creating those wrinkles in the bottom. I know flour gives the feeling of more control but #1 it defeats the purpose of sourdough because that flour has no time to ferment and #2 it creates layers between the dough. I hope you'll try to keep practicing with the water and try playing with the hydration. Maybe even use 100% bread flour since all purpose and bread flour absorb water differently. I hope this helps

By: @ymrelang

@ymrelang — Wed, 22 May 2024 14:52:42 +0000

Thanks so very much for the video!!!! I was waiting for it!
I listened to it while a long driving! I will for sure make it!!!
Thanks again Laura. I have to add the video is very well explained and complete!!!
Big hug!!!!

By: @user-gq5vp1es2g

@user-gq5vp1es2g — Wed, 22 May 2024 14:52:42 +0000

Mmmm…blueberries! 🤤