A blessed Holy Saturday to you all. This week has been filled with special services at church, musical preparations, and getting ready for guests on Easter. We’re hosting a smaller group this year and we’re looking forward to great food with great friends!
This coming week I’ll be baking a new twist on a sourdough sweet bread: white chocolate raspberry babka. I’ve made other iterations with cinnamon sugar, or with chocolate filling, but I wanted to lighten the flavors for springtime. Raspberry seemed a good choice, and it pairs so well with white chocolate. It’s still proofing as I write, but this gives you a little insight into the not-yet-finished product! These are naturally leavened, but you won’t find a hint of sour – just great flavor!
Always available are my house sourdough loaves. This is a great crusty loaf with 25% whole grains, and works well for anything you want to put on the table. It’s perfect alongside a big salad, dipped in olive oil! If you can find good, fresh radishes, try a thick slice of sourdough topped with butter, thinly sliced radishes, and a sprinkle of salt. It tastes like spring!
Looking ahead to May, I will be baking the first two weeks and then taking the rest of the month off. There will not be subscriptions for those two weeks, but I will have house loaves and a bake of the week. Keep your eye out for that email next week. Subscriptions will open back up for June with summery breads in store!