Description
Discover five simple and delightful recipes using sourdough discard, transforming what would be waste into delicious baked goods. This recipe features a moist, flavorful sourdough discard cake that combines the tang of sourdough with a subtle sweetness, perfect for a snack or breakfast treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
Wet Ingredients
- 1 cup sourdough discard
- 1/2 cup water
- 1/4 cup vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking when your batter is mixed.
- Combine Wet Ingredients: In a mixing bowl, stir together the sourdough discard, water, and vegetable oil until thoroughly combined for a smooth base.
- Add Dry Ingredients: Add the all-purpose flour, sugar, baking powder, and salt into the wet mixture. Mix well until you get a smooth, consistent batter with no lumps.
- Prepare Baking Pan: Grease your baking pan lightly to prevent sticking and pour the batter evenly into the pan.
- Bake: Place the pan in the oven and bake for 30-35 minutes. The cake should turn golden brown and a toothpick inserted in the center should come out clean.
- Cool and Serve: Remove from oven and let it cool completely before slicing to maintain the structure and enhance flavor.
Notes
- Ensure your sourdough discard is fresh for best flavor and rise.
- You can substitute vegetable oil with melted butter or any neutral oil.
- Try adding cinnamon or vanilla for extra flavor.
- This batter can be used in muffin tins to make individual servings.
- Store leftovers in an airtight container at room temperature for up to 3 days.
