Continue the journey of great recipes as the starter begins to take on an aged quality.

Ts is the third installment of the Sourdough Journal and after three months of eating a lot of
sourdough we have yet to get tired of it.

Since we began the process, Saturdays have become waffle Saturdays. If you really like that sourdough taste in your waffle then you can begin the night before by making your batter and letting it proof overnight. If not, then let it just sit a couple of hours before cooking.

Our family loves it, and I’m sure yours will too. We also cook sourdough biscuits at least once a week, and with many, many years of cooking biscuits under my belt, I can’t believe I went this long without sourdough biscuits, they are a delicious part of our breakfast routine.

This journal, though, is about exploring the many different things we can do with sourdough, so in this edition we will look at a couple of different things; a Sourdough Chocolate Cake, and a sourdough pie crust.

Sourdough Chocolate Cake

1 cup sourdough starter
1 cup butter
1 2/3 cup sugar
4 eggs
2 cups all-purpose flour
2/3 cup cocoa powder, unsweetened
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1 teaspoon vanilla

Mix the flour, cocoa powder, baking soda and salt. In another bowl, cream the butter, sugar and eggs. Continue mixing, adding in the flour mixture a little at a time while alternating with the sourdough starter and milk. Pour into a greased and floured Bundt pan and bake in a 350-degree oven 45 to 55 minutes, or until inserted knife comes out clean. Top with a chocolate glaze or frosting if desired.

Sourdough Pie Crust

1 cup sourdough starter
1 1/2 to 2 cups all-purpose flour
4 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon baking powder.

Combine the sourdough starter, melted butter, making soda and salt; add in the flour a cup at a time and knead dough just enough until mixed, do not overmix or crust will come out tough. Divide dough in half and roll out on floured surface.
Works great with fruit pies.

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