Thursday, March 1, 2012

Who knew I would turn into a sourdough afficiandao?

Once again, thanks to the December 2011 DB challenge-I now have a sourdough starter in my refrigerator (I do feed it every week or every two sometimes!). This is my first recipe after the basic sourdough bread I made way back in December. The inspiration of this recipe comes from Christy of Whole foods on a budget.



Christy's Family's Favorite Breakfast Cake -- My Version

Ingredients

20g  sourdough starter
10g white whole wheat flour (or flour of choice)
10g water

1.5 cups white whole wheat flour
1 cup buttermilk
1/4 cup coconut oil

2 eggs
scant 1/2 cup sugar
1/2 tsp salt
1/2 tsp vanilla extracts
a pinch or two each of ground nutmeg and ground cloves
2 tsp baking soda
2 cups dried wild blueberries and diced dried apricots


Method


Twenty-four hours prior to baking the cake, combine the first 3 ingredients together in a large glass bowl.  Cover with a damp cloth or plastic wrap.  Let sit for roughly 12 hours.
Uncover the sourdough mixture and add the next 3 ingredients, mixing well.  Re-cover and let sit for roughly 12 more hours.
Preheat the oven to 400.
Grease a square glass baking dish. 
Prepare the fruit you (made a rookie mistake and did not coat the fruits with flour first) will add and set aside. 
To the sourdough batter, add the eggs, sugar, salt, vanilla extract and spices.  Mix well with an electric mixer.  Mix in the fruits.
Sprinkle the baking soda on top of the batter and mix again (This was a complete blunder- I forgot baking soda but then remembered it and then decided to add it to a mixture that was at 400F for about 5min)
Pour the batter into the baking dish.  Bake for 30 minutes, or until a knife inserted in the center of the cake comes out clean. 
Let it cool for a few minutes.  Cut large pieces and serve topped with a honey-sweetened greek yogurt topping.

Judgement: Despite all my mistakes- the cake turned out to be fabulous! 

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