ASA Feb 15

Author

Sandra Gebhardt
February 15, 2024

newsletter-title

Trivia Question❓

What famous California Gold Rush city is widely regarded as the birthplace of sourdough baking in the United States?

Answer at the bottom of the newsletter

Maintaining A Small Starter

The Pantry Mama's guide to creating and maintaining a small sourdough starter offers a practical approach for those seeking to reduce waste, save on flour, and gain flexibility in their sourdough baking endeavors.


Concentrate on the use of minimal ingredients, this method focuses on creating a vibrant mini starter using just 20 grams of flour and water initially, perfect for those with limited space or who prefer small-batch baking.


The step-by-step instructions ensure even beginners can successfully cultivate their own sourdough culture, promoting the benefits of a smaller starter such as less mess and the option to use higher-quality or organic flours.


The comprehensive guide also covers essential equipment, flour types best suited for a smaller starter, and troubleshooting tips for common issues, making it an invaluable resource for sourdough enthusiasts of all levels.


For more details, visit The Pantry Mama.

Joke of the Week

Why did the sourdough baker always bring a ladder to work?

Because they always wanted to rise to the occasion!

Sourdough Hacks

To keep your sourdough starter healthy and active, try adding a spoonful of whole wheat flour into the mix when feeding.


The natural yeast in whole wheat flour helps maintain a strong and vibrant starter, resulting in delicious and well-risen loaves of sourdough bread.

Always use a small amount of rye flour in your sourdough starter to enhance the flavor and increase the fermentation.

Autolyse the dough by mixing the flour and water and letting it sit for 30 minutes before adding the sourdough starter.

Next Steps...

We are so excited to have you on our email list.  Each week we do giveaways for Free Sourdough Swag!  To be entered simply reply to this email with your favorite section or simply say "got it."  Each time you reply you get an entry into the next weeks contest!  We love giving away free stuff to our fellows bakers!

Sourdough Fun Facts

  • Sourdough bread can be traced back thousands of years, with evidence of its existence dating back to ancient Egyptian times. It was a popular method of bread-making in many ancient civilizations due to its long shelf life and unique flavor.


  • While most people associate sourdough with bread, it can actually be used to make a variety of other baked goods, including pancakes, muffins, and even pizza dough. The sourdough starter adds a distinct tang and depth of flavor to these dishes.


  • Sourdough bread is easier to digest compared to regular bread. The fermentation process involved in making sourdough breaks down the gluten and phytic acid present in the grains, making it more tolerable for individuals with gluten sensitivities and promoting better nutrient absorption.


Exclusive Membership

Joining the American Sourdough Association is a step into a world where baking is more than just a hobby; it's a lifestyle that nurtures health, creativity, and community.


Members gain exclusive access to a treasure trove of sourdough baking resources, including expert tips, tricks, and techniques that demystify the art of sourdough from starter to loaf.


With discounts on essential baking tools, free gadgets, and a wealth of unbiased content, members are equipped to bake bread that's not just delicious but also nutritious. I


t's a unique opportunity to connect with like-minded individuals who share a passion for transforming how our families eat, one loaf at a time.


Join us to preserve the tradition of sourdough baking and embark on a journey of culinary discovery and excellence.

Headline

Sourdough Discard Chocolate Cake

Ingredients:

  • 1 cup sourdough discard
  • 1 1/2 cups all-purpose flour

1 cup sugar

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • Optional: 1/2 cup chocolate chips or nuts for added texture

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  2. In a large bowl, mix together the sourdough discard, flour, sugar, cocoa powder, vegetable oil, vanilla extract, baking soda, and salt until well combined.
  3. Gradually add water to the mixture and stir until the batter is smooth. Fold in the chocolate chips or nuts if using.
  4. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool before slicing and serving.


Sourdough Discard Scones

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup sourdough discard
  • 1/4 cup heavy cream, plus more for brushing
  • Optional: 1/2 cup dried fruit, chocolate chips, or nuts

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the sourdough discard and heavy cream until the dough comes together. Fold in any optional ingredients.
  5. Turn the dough out onto a floured surface and pat into a 1-inch thick round. Cut into 8 wedges.
  6. Place the scones on the prepared baking sheet, brush the tops with a bit more heavy cream, and bake for 15-20 minutes, or until golden brown.
  7. Let cool slightly before serving.

Sourdough Discard Soft Pretzels

Ingredients:

  • 1 cup sourdough discard
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon yeast
  • 1 cup warm water
  • Baking soda bath (1/2 cup baking soda in 4 cups water)
  • Coarse salt for topping

Instructions:

  1. In a large bowl, mix the sourdough discard, flour, sugar, salt, yeast, and warm water until a dough forms.
  2. Knead the dough on a floured surface until smooth and elastic, about 5-7 minutes.
  3. Divide the dough into 8 equal pieces and roll each piece into a long rope. Twist each rope into a pretzel shape.
  4. Preheat your oven to 425°F (220°C) and bring the baking soda bath to a boil in a large pot.
  5. Boil each pretzel in the baking soda bath for 30 seconds, then place on a baking sheet lined with parchment paper.
  6. Sprinkle the pretzels with coarse salt and bake for 12-15 minutes, or until golden brown.
  7. Let cool on a wire rack before serving.

Join the Sourdough Mavericks Facebook Group

Sourdough Quote of the Week

"Like life, sourdough baking requires patience, dedication, and a touch of intuition. The joy lies in nurturing and coaxing a wild, living thing to rise and transform. Let the dough be your guide, and with each loaf, discover the art of patience and the beauty in imperfection."

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💡 Answer to Trivia Question:

San Francisco.