Comments on: Tangy Lemon Poppyseed Loaf

By: Virginia

Virginia — Sat, 24 May 2025 15:35:58 +0000

I made this as the recipe is written, except that I used a 1.5X recipe for a 9 x 5 inch pullman style pan. It took 65 minutes to bake to perfection. Delicious!

By: Virginia

Virginia — Sat, 24 May 2025 14:25:26 +0000

In reply to Maurizio Leo. I agree about using whatever zest comes off the lemon(s). If you want more flavor, add lemon oil or fiori di Sicilia starting with ¼ tsp and adding more to taste.

By: Patricia

Patricia — Wed, 07 May 2025 18:24:31 +0000

In reply to Maurizio Leo. Thank you, Maurizio!

By: J.D. Wesley

J.D. Wesley — Sun, 04 May 2025 19:03:58 +0000

Made a modified version of this today and it’s delightful! I left out the poppyseeds (I didn’t have any) and added in some frozen blue berries. And, on a whim, added the a streusel topping—the one from Stella Parks pumpkin skillet cake with bits of white chocolate & pecans ( https://www.seriouseats.com/pumpkin-skillet-coffeecake-with-streusel-topping ) This lemon loaf might be a new favorite discard recipe!

By: Maurizio Leo

Maurizio Leo — Sun, 04 May 2025 12:11:01 +0000

In reply to Patricia. I usually like to say 2-3 weeks is max (at least that's what I do here, Patricia!).

By: Maurizio Leo

Maurizio Leo — Sun, 04 May 2025 12:10:44 +0000

In reply to Kristen . Go with the weight, 110g

By: Kristen

Kristen — Sun, 13 Apr 2025 03:59:08 +0000

I just weighed out my starter and 110 grams looked like far less than 1/2 a cup. When I poured it into a glass measuring cup it was only 1/4 cup. The weight at the full half cup in the measuring cup is 170 grams. Which is correct? Thank you!

By: Patricia

Patricia — Fri, 21 Mar 2025 22:00:38 +0000

For the discard sourdough starter, pls clarify “how dormant” it can be for this recipe…..days/weeks/months? Thank you!

By: Maurizio Leo

Maurizio Leo — Sat, 24 Aug 2024 09:47:18 +0000

In reply to Leona Kadir. I love this, Leona. I have been tempted to try doing this naturally leavened myself. Thank you for posting this!

By: Leona Kadir

Leona Kadir — Fri, 23 Aug 2024 20:55:27 +0000

I've trialled this now twice with no chemical leaven and just starter. It takes a long time to proof, longer than my sourdough banana bread so worth baring in mind if you try. I am vegan so I amended the recipe to suit. If anyone is interested to try it just with starter the recipe is as follows:

160g flour
170g wholemeal starter (active as for bread) I included the yoghurt weight in this.
12g poppy seed
2g salt
200g sugar (I will reduce this next time as I find it too sweet).
zest of 2 lemons
100g egg replacer (this was 90g water, 10g powdered egg replacer) or apple sauce (can make it a little dense)
65g oil
25g lemon juice

I baked it at 160c for about 1hr 5 mins. First round it coloured too fast hence the lower baking temp. I'd love to know if anyone else has a go! If not vegan then just drop the yoghurt and use eggs as before.