Cool story!!! I always wondered why in all the bread books I ever read, they waste all that flour. I never really "wasted" mine. Even my first starter "Fred" who was born with Beer wort back in 2009 never had his discard "chucked" but lovingly composted. And then I ran across the "scrapings" method on @bakewithjack and have stuck mostly with it. Fred is still in the fridge, but only 50g of him. Together with Sir Bobby Farts-Alot and The Gardengnome (grown outside last summer) we survived the pandemic healthy so far. I'm still baking with beer and lots of spent grain. I hate waste, and spent grain bread is just awesome.
sourdough starter can be very light and fluffy, or much denser if you stir it (as you would when packing into a cup). It would be helpful if you gave a weight for the starter.
Looking forward to trying the recipe! What do use for the weight of a cup of sourdough starter? From my limited experience, it can vary depending on the age of the starter. Thanks!
Great! I thought so, but I wondered if you also meant that it could be made of any flour combo - which I suppose would be "varietal" and not "vintage."
I made this recipe again. Gosh so good. I reduced the brown sugar to 185 grams vs 200 grams. I used the indicated amount of molasses. I like sweets to be not so sweet. What’s the lowest level of sugar/molasses for this recipe that would still make everything turn out ok?
FYI, USDA says 1 cup of molasses is 337 g. And water is normally 237 or 240. Are you using less because it's boiling? I went with the volume measurements and it turned out lovely :)
Marcia - glad you liked. I'm constantly updating my w/v conversions, but the water one was a conversion from 8 ounces, though I do usually use 240g per cup. As for molasses, sources do differ, probably because molasses density differs from brand to brand and style to style. But I think the cake can stand to have more molasses, so I updated it.
Cool story!!! I always wondered why in all the bread books I ever read, they waste all that flour. I never really "wasted" mine. Even my first starter "Fred" who was born with Beer wort back in 2009 never had his discard "chucked" but lovingly composted. And then I ran across the "scrapings" method on @bakewithjack and have stuck mostly with it. Fred is still in the fridge, but only 50g of him. Together with Sir Bobby Farts-Alot and The Gardengnome (grown outside last summer) we survived the pandemic healthy so far. I'm still baking with beer and lots of spent grain. I hate waste, and spent grain bread is just awesome.
I *love* gingerbread!
This rings all my bells
sourdough starter can be very light and fluffy, or much denser if you stir it (as you would when packing into a cup). It would be helpful if you gave a weight for the starter.
Try 240g.
Looking forward to trying the recipe! What do use for the weight of a cup of sourdough starter? From my limited experience, it can vary depending on the age of the starter. Thanks!
Try 240g.
Looks delicious, can’t wait to try it! I like to add some orange zest to my gingerbread, too.
Made it last night—delicious!!
Is using discard an option?
That's exactly what I mean! I just tend not to use that word anymore, because then people think they can't use fresh levain.
Great! I thought so, but I wondered if you also meant that it could be made of any flour combo - which I suppose would be "varietal" and not "vintage."
Why do you prefer blackstrap molasses here?
for its intensity of flavor. The bitterness pairs well with the ginger. If you only have regular molasses that will work too.
I made this recipe again. Gosh so good. I reduced the brown sugar to 185 grams vs 200 grams. I used the indicated amount of molasses. I like sweets to be not so sweet. What’s the lowest level of sugar/molasses for this recipe that would still make everything turn out ok?
FYI, USDA says 1 cup of molasses is 337 g. And water is normally 237 or 240. Are you using less because it's boiling? I went with the volume measurements and it turned out lovely :)
Marcia - glad you liked. I'm constantly updating my w/v conversions, but the water one was a conversion from 8 ounces, though I do usually use 240g per cup. As for molasses, sources do differ, probably because molasses density differs from brand to brand and style to style. But I think the cake can stand to have more molasses, so I updated it.