Sourdough for breads, yes, of course…
but how about sourdough for cakes?
Yes! Totally possible and rather nice!
Butter (melted) 30g
Because the natural yeast in the sourdough starter is used as the rising agent, making cakes with sourdough starter takes much longer time than without. It took me about 4 hours before I put my cake in the oven. Yes I know, it’s bit long but don’t rush, the key to success is ‘patience’.
And when you see the nicely risen fluffy cake, you know it was worth for all that waiting time… ;D
I tried using as little sugar as possible with this recipe without making it a lemon tasting bread-like thing (it’s still called ‘cake’ so got to have some level of sweetness, right?). If you like your cake to be sweeter, add a few more tablespoons of sugar. 😉
Hope you all enjoy ‘something-a-bit-different’ cake with sourdough. :-d