Lemon is one of those flavors that is essential to summertime. It is equally delicious whether it is found in a cold glass of lemonade, some lemon curd spread on toast, or this Sourdough Lemon Poppy Seed Bread. This versatile recipe has become a new favorite of mine. It allows me to satisfy my craving for Lemon Poppy Seed in a relatively healthy way. This recipe contains 1/2-1/3 of the sweetener most recipes call for (and, most of the sugar is in the form of either honey or maple syrup). It is tart, sweet, moist, dense, with a hint of crunch from the poppy seeds. And, when it is long-fermented, it is gut-healthy.

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Strawberry Shortcake has always been a favorite dessert for me. It is simple to make, and almost everyone likes it. But, the quickest way to make it, is to whip up a simple white cake. This tastes delicious, but ends up being way sweeter than what I typically like to feed my family on a regular basis. Biscuits work well, but this always takes longer and is definitely a different texture. I finally realized that I should just create a new recipe that made me happy with this dessert. My family had to “suffer through” several trial runs before I was satisfied with my recipe. But, now I know how to make a Sourdough Strawberry Shortcake with honey that is simply mouth-watering. And, it meets all my requirements: digestible for most gluten-intolerant folks, relatively low sugar content, and still keeps that delicious “spongy” cake texture I enjoy so much.

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This recipe works well in 2 different ways. You can make it as a sourdough discard recipe, or as a long-ferment.

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