The colours this Fall seem brighter than ever here in Newfoundland. The tamaracks and birches have turned every shade of red and yellow. I take that as my cue to dive back into delicious breads. With the freezer full of blueberries from the hills, I'll ferment some in honey and test some new recipes for sourdough bread, and ultimately find a new favourite. 

Every loaf begins with the starter. If you don't already have a starter, ask friends. The best starter is always the one shared with you by a friend and they are always happy to share it. Or make your own with a little flour and water and patience—techniques are easily found on the internet. 

My starter has been with me for years now, a gift from a dear friend who used to own a restaurant. If I've gone awhile between baking, my starter may hide in the back of the fridge for a little too long. So I'll need to  bring her back to life. I call her Hilda Maxine, because you have to name your starter. You don’t need a big jar or complicated schedule; just a spoonful of life, waiting to wake when you need it. I keep a small bit, a quarter cup at mos. I feed Hilda Maxine equal parts flour and water, and within a day or two, the bubbles start—a sign it’s ready to rise again. 

Lately, I’ve been dreaming up loaves that taste like the season and after a seven-day instagram challenge where I tried several, I now have a new family favourite: blueberry and lemon zest with a swirl of cream cheese through the dough. It’s bright and tangy, the taste of Fall berries meeting the comfort of bread and the woodstove heat. It’s a loaf that feels like home.

And home, for me and my bread, has taken on a new shape. At the end of my driveway, on the edge of the woods, I’ve started setting up a small market table. It’s nothing fancy—a few loaves of bread, my cousin’s eggs, vegetables from friends’ farms, a basket or two I’ve woven. People stop on their way home from work, sometimes to buy something, sometimes just to talk. Last week, I sat at the stand, weaving with a cuppa tea, and neighbors pulled up to fill their bags with veggies and sourdough.

It’s a small thing, really—a few loaves, a few vegetables, a few moments shared. But these are the things that build community, that remind us we belong. Sharing the harvest, sharing what we know, even something as simple as teaching someone how to feed a starter—it all adds up to a life really worth living. 

Blueberry, lemon and cream cheese loaf

I am so pleased to share this recipe with you and hope you enjoy this as much as we have over here. This loaf tastes like both summer and fall with all of the coziness we need in winter — bright lemon and wild blueberries tucked inside a soft sourdough crumb, with swirls of cream cheese to top off the deliciousness.

Step-by-Step

1. Mix & Rest

In a large bowl, mix starter, warm water, and sugar until blended. Add flour, salt, and lemon zest. Stir until no dry bits remain — it will look shaggy. Cover and let rest 30 minutes.

2. Stretch & Fold

Over the next 2 hours, give the dough 3–4 stretch-and-folds every 30 minutes. This builds strength. You’ll notice it becoming smoother and more elastic each time.

3. Add the Filling

Once the dough has puffed up slightly, gently spread it out on a floured counter into a rough rectangle. Dollop small spoonfuls of cream cheese over the dough and scatter the blueberries on top. Fold the dough over itself, tucking the fruit and cheese inside. Don’t worry if it’s a bit messy — rustic is perfect.

4. Bulk Rise

Place the dough back in a clean bowl and let it rise at room temperature for 3–5 hours, until it’s airy and slightly domed.

5. Shape & Chill

Shape into a round or oval loaf and place it in a floured banneton or towel-lined bowl. Cover and refrigerate overnight, or for 8–12 hours.

6. Preheat & Bake

In the morning, preheat your oven to 450°F (230°C) with your Dutch oven inside. When hot, turn out your loaf, score it, and bake covered for 25 minutes. Uncover and bake 15–20 minutes more, until deep golden.

7. Cool & Enjoy

Cool completely before slicing to let the cream cheese set inside. Best toasted and slathered with butter 🫎

Lori McCarthy is the founder of Food Culture Place, a company dedicated to sharing a sense of place in Newfoundland, offering Cultural Food Residencies.

foodcultureplace.ca  |  @foodcultureplace