For the first day of VeganMoFo (Vegan Month of Food) I posted a post on how to start a sourdough starter and now I’m posting this recipe of what you can do with your starter after its about seven days old in the hopes that it will give you peeps some motivation to keep your starter going. You can use your starter for so much more than a loaf of bread! They add great flavour to a whole range of baked goods, like chocolate cakes, other cakes, doughnuts, muffins and well a hell of a lot more! You can even make crepes and pancakes with it. It sure suits the trecally-ness of this ginger bread. Keep persevering with your starter, it will be worth it!
Ingredients:
1/4 cup yare valley rapeseed oil
3/4 cup unrefined light brown sugar
1/2 cup blackstrap molasses (blackstrap molasses is crazy high in calcium)
1/4 cup almond milk
4 tbsp ground flaxseed
1 cup organic plain white flour
1/4 cup organic rye flourÂ
2 1/4 tsp baking soda
2 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp fine sea salt
1 cup room temp active sourdough starter
icing sugar for dusting
Method:
Preheat the oven to 180c/350f and line a loaf pan with a loaf pan liner or some greaseproof paper. Beat together the oil, sugar, almond milk, molasses and ground flax seed in one bowl and combine the white flour, rye flour, baking soda, salt and spices in another bowl. Add half of the flour mix and stir it in then add the other half and stir it together a bit more. Now fold in the sourdough starter until well combined and transfer the sticky gingerbread mix to the prepared pan and bake for up to 1 hour. Cool over night in the pan (or until the evening I guess if you made it in the day) and dust with icing sugar before slicing. Ginger bread is always tastiest on the day after baking, and that’s a fact!
YUM!! That looks amazing. I want to get a starter going just so I can make this đ
That statement makes me so happy you have no idea!
How clever – never would’ve thought!
I am falling in love with all the different uses for sourdough! This time my poor starter is not gonna get neglected, I hope to one day keep a sourdough starter for many years đ
An heirloom! I’ve started many and always get lazy. Dang it!
Great idea Alex. You are such the baking mastermind! I adore gingerbread, it always brings me back to being a child at Christmas (in England, before we moved to Australia… wah, I miss the cold Christmases!). I’m definitely going to try this recipe!
I love cold winters, they makes warm bed, sups of tea and hot stew all the more amazing! And in my house we don’t put the heating on we just bake bread to warm the house up đ
Cool idea, I haven’t experimented much with putting sourdough in baked goods, besides for pancakes anyways. I can imagine how complex and delicious the flavour would be!
I am loving my sourdough starter, im looking forward to making crepes and pancakes with it đ
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I bet this is so yummy toasted with some jam or apple butter slathered on it. I’m drooling…..
that looks insanely good!
I am in LOVE! I can’t stop looking at that gingerbread…it’s beautiful…its buff, bronzed, silver topped and just as gorgeous as George Cloonie…I need that loaf! Unlike George Cloonie, it is absolutely in my sphere of influence to get hold of and absorb this heady mix of spicy bliss…consider it made and guzzled…sorry Steve, this one is ALL MINE!
I made this beautiful very tasty gingerbread sourdough bread yesterday & my mom, dad, husband & me loved it all so much, Alexander!
It was the best! Yummmmm!