Must-Try Spring Recipes: Easy Sourdough Bread and 3-Ingredient Raspberry Jam

Spring is the perfect time to bake sourdough—whether you're a first-timer or a seasoned baker. Sourdough starters tend to thrive with spring’s moderate temperatures (around 70–75°F), unlike the extremes of winter (too cold) or summer (too hot). Chef and culinary stylist Ashton Keefe shares her tips for stress-free sourdough, plus an easy three-ingredient raspberry jam to serve alongside it. Discover the recipes from Keefe below and find more at ashtonkeefe.com and @ashtonkeefe on Instagram. 

Sourdough Bread

“When making bread, I always recommend using a scale,” Keefe says. “I find weighing ingredients helps with accuracy and efficiency. As your starter continues to develop, your breads will become more complex in taste and texture.”

Basic Sourdough Starter:

Day 1: Combine 60 grams (1/2 cup) of whole wheat flour with 60 grams (1/4 cup) of water. Stir, cover, and place in a warm area.

Day 2: The starter will be bubbly. Stir, cover, and place in a warm area.

Day 3: Remove 60 grams (about half) of the starter and add 60 grams (1/2 cup) of all-purpose flour with 60 grams (1/4 cup) of water. Mix, cover, and place in a warm area.

Days 4 to 6: Repeat the same steps as Day 3, discarding half of the starter (weight will vary) and adding 60 grams (1/2 cup) of all-purpose flour and 60 grams (1/4 cup) of water.

Day 7: Remove 150 grams (2/3 cup) of the Basic Sourdough Starter for the bread.

Sourdough Bread Ingredients:
Makes 1 large loaf or 2 small loaves

150 grams Basic Sourdough Starter (see above)
250 grams water
25 grams olive oil
500 grams bread flour
10 grams salt

Sourdough Bread Directions:

1. Combine all the ingredients and bring together with a large spoon until a shaggy dough forms. Roll out on a flat, lightly floured surface and knead until smooth. Place in a lightly oiled bowl and cover with a damp kitchen towel. Allow the dough to double in size. This will take anywhere from 2–12 hours depending on the temperature of your room. 

2. Punch down and knead, then place in a lightly oiled bowl and allow the dough to rise an additional 60–90 minutes. 

3. Preheat the oven to 450°F. Shape and place the dough in a Dutch oven. Cover and place in the oven. Reduce the heat to 400°F and bake for 20 minutes. Remove the lid and bake for an additional 40 minutes. 

4. Cool completely before slicing.

Raspberry Jam

Makes 1 pint

Ingredients:

1 pint raspberries
1/2 cup sugar
1 lemon, juiced

Directions:

Add raspberries, sugar, and lemon juice to a saucepan and heat over medium heat. Bring to a simmer and simmer until the fruit is cooked down to your liking. Remove and cool completely. Lasts for two weeks.

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