Lil Urban Farm

Day: March 18, 2025

  • Wild and Weedy Spring Sourdough Bread

    Wild and Weedy Spring Sourdough Bread

    I decided to take my yard weeds and add them to a sourdough bread loaf. Don’t let that description scare you because this was amazing!!!! I ate nearly the whole loaf in one sitting!

    To make this, use your favorite basic sourdough recipe and add cleaned/chopped chickweed and wild garlic. And if the garden weeds scare you, substitute real garlic with some chives or green onions. You could add some other fresh herbs too.

    Wild & Weedy Spring Sourdough Bread

    TIME:

    24 hours

    |

    MAKES:

    1 loaf

    HARVEST:

    Chickweed, wild garlic

    INGREDIENTS
    Sourdough Recipe
    1 cup chickweed, cleaned and chopped
    1/2 cup wild garlic, cleaned and chopped

    DIRECTIONS:

    1. Make your favorite sourdough loaf recipe, through the folding process. I use this one HERE.
    2. After the first three sets of stretch and folds, and before the loaf is left to rise and bulk ferment, fold in the chickweed and wild garlic during the last stretch and fold.
    3. Cover the dough to rise for around 8 hours (I do this the night before and shape it the next morning.
    4. Shape the loaf and place it seem-side up in a banneton, and place it in the fridge to get cold.
    5. Shape the loaf, place it seem-side up in a banneton, and place it in the fridge to get cold.
    6. When ready to bake, heat your cast-iron pot in a 450-degree oven, and follow your regular baking instructions.

    NOTE:

    • If eating spring weeds is not your thing, this recipe can be made with regular minced garlic, chopped green onions or chives, and/or some basic mild chopped greens (like spinach).