👩‍🍳 ASA March 21 👨‍🍳

Reviving a sourdough starter can seem like a daunting task, but with the right ingredients, it can bounce back to its bubbly, active self. Beyond the usual flour and water, certain additions can invigorate a sluggish starter, infusing it with new life and enhancing its flavor profile.

One such ingredient is whole grain flour, like rye or whole wheat, which is rich in minerals and enzymes, providing the yeast and bacteria in your starter a nutritious boost.

Unsweetened pineapple juice is another unconventional yet effective choice for reviving a starter. Its slight acidity helps to rebalance the pH, creating an ideal environment for yeast activity.

Additionally, incorporating a small amount of honey or sugar can give the microorganisms in your starter the immediate energy they need to kickstart their activity. Barley malt syrup, a natural sweetener, not only feeds the starter but also promotes a richer flavor in your sourdough bread.

These ingredients, when used sparingly, can help awaken a dormant starter, paving the way for a robust and lively sourdough baking experience.

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Sourdough Discard Lemon Pound Cake

Ingredients:

• 1 cup (240g) sourdough discard
• 1 1/2 cups (300g) granulated sugar
• 3/4 cup (170g) unsalted butter, room temperature
• 3 large eggs, room temperature
• 1/4 cup (60ml) fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract
• 2 cups (240g) all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (120ml) buttermilk

Glaze:

• 1 cup (120g) powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. Cream Butter and Sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add Eggs: Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla extract.
4. Incorporate Sourdough Discard: Mix in the sourdough discard until well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
6. Alternate Dry Ingredients and Buttermilk: Add the dry ingredients to the creamed mixture alternately with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Glaze: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk together the powdered sugar and lemon juice for the glaze and drizzle over the cooled cake.

Sourdough Discard Carrot Cake Muffins

Ingredients:

• 1 cup (240g) sourdough discard
• 3/4 cup (150g) granulated sugar
• 1/3 cup (80ml) vegetable oil
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups (180g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups (150g) grated carrots
• 1/2 cup (50g) chopped walnuts (optional)
• 1/2 cup (75g) raisins (optional)

Cream Cheese Frosting (optional):

• 4 oz (115g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix Wet Ingredients: In a large bowl, whisk together the sourdough discard, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. Combine Dry Ingredients: In another bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Add Carrots, Nuts, and Raisins: Fold in the grated carrots, walnuts, and raisins.
6. Bake: Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Frost: Allow the muffins to cool completely on a wire rack. If using, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled muffins with cream cheese frosting.

A group for people that want to have fun with sourdough. There are no dumb questions! We are here to have fun, make yummy treats and measure with our souls...when we feel like it. Sourdough has a lot of rules...but many that can be broken.