So this recipe is an adaptation of one I learned from my friend Lilla, who made it for us for a 2020 New Year’s Eve dinner. That was the same week that I gave her a blob of my sourdough starter and some instructions, and she’s been baking 2 loaves a week ever since. So it’s only fitting that I created a sourdough version of her cake. It’s intensely gingery, just the way a gingerbread cake should be.
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!
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 :)
Recipe: Sourdough Gingerbread Cake
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.
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!
Looks delicious, can’t wait to try it! I like to add some orange zest to my gingerbread, too.
Is using discard an option?
Why do you prefer blackstrap molasses here?
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 :)