A hot steaming cup of coffee partners well with this Amazing Sourdough Discard Pound Cake that is bold and rich with flavor.
Amazing Sourdough Discard Pound Cake Video
BEGINNER SOURDOUGH STARTER RECIPE
In a room temperature glass container mix one cup of all-purpose organic unbleached flour (any flour of choice will work but, organic and unbeach it best) with 1 cup of filtered water.
Mix flour and water thoroughly, until it feels like a thick paste such as pancake batter.
Cover with a tea towel or cheese cloth and keep in a warm place around seventy degrees.
Twelve hour later remover a 1/2 cup and discard to save to make a discard recipe of feed livestock such as feeding the chicken or pigs.
Fed with additional 1/2 cup of all purpose organic unbleached flour and 1/2 cup of filter water. Repeat this process for 5 days. On day six and seven fed every twenty-four hour. Your starter should have bubbles, and the top will look foam-like.
Hacks On Making Sourdough Starter
- Water quality is important. Make sure you do not use city water or water that is chemically treated because it will breakdown your wild yeast. Use filtered water or bottle water.
- Sourdough Starter should be warm but not hot. I like a good starter to be around 70-80 degrees. If your home is cooler place by a fireplace or furnace.
- Check your humidity; you need a moist starter that is hydrated.
- Cover your sourdough starter with cheese cloth or tea towel; secure with a rubber band. Covering your starter will help to keep pest out and prevent it from drying out.
- Bubbles in your starter is a great sign that your sourdough starter is alive and working.
- Texture of your sourdough starter should be tacky
- Smell of your sourdough starter will be sour.
- Sourdough must be feed daily or it will go dormant or die.
- If you cannot fed your starter daily because of vacation, cover with a air tight lid and store in the refrigerator. When ready to use sourdough starter pull out about twenty four hours beforehand. Feed your starter and use in twenty four hours.
HEALTH BENEFITS OF BAKING WITH SOURDOUGH
Sourdough has many health benefits, filled with many great benefits and a way to grow yeast to rise breads. Probiotics are live microbes that have health benefits that grow naturally within the environment. Sourdough helps to relegate metabolism, helps relieve allergies, cancer protection and balances the immune system along with reducing inflammation.
Sourdough has been around for centuries as far back as the Egyptians. This wild yeast is fermented naturally, leavened many breads and desserts. Sourdough adds a tangy, earthy taste to all baked goods and filled with many health benefits.
Tips for Baking an Amazing Sourdough Discard Pound Cake
- Always grease your pan when baking a cake. Use a pastry brush to apply melted butter to coat entire pan or just use cooking spray.
- Take time to cream your butter because it gives your cake volume.
- Scrape sides often with mixing your cake batter.
- Add eggs one at a time to create more volume to your cake recipe.
- When baking cake in oven rotate halfway through bake time to create an even cake.
- Do not over mix your cake batter.
- Let your cake cook in pan for at least fifteen minutes on a wire rack before removing it from baking dish.
Favorite Sourdough Baking Equipment
Spatula
I love using my spatula to mix and get every morsel combine while mixing and into the baking pan.
Measuring Spoons
In baking one thing I have learned, is MEASURE everything such as baking soda.
Mixing Bowl
A good set of mixing bowls that are not plastic makes baking amazing. Glass, ceramic, or stainless steel is great when baking because the bowls do not leach or retain past flavors.
Amazing Sourdough Discard Pound Cake Recipe
I used cream cheese for extra flavor and sourdough discard to make this pound cake amazing.
Ingredients
- Two Sticks of butter; softened
- 1 package of cream cheese; softened
- 1 cup of shifted organic all-purpose flour
- One teaspoon of Pure Vanilla Extract
- 1 3/4 cup of organic cane sugar
- 1/2 cup of freshly fed (Fed 10-12 hours before baking) sourdough discard
- 2 cups of flour
- 6 organic room temperature farm fresh eggs
- 1 tablespoon of baking powder
- One teaspoon of salt
- Assortment of berries such as strawberries, blueberries, blackberries, and/or raspberries
First, preheat your oven to 350 degrees. Next, grease your Bundt pan or loaf pan. You can grease your pan with cooking spray or spread butter all over pan and sprinkle with flour. Discard any excess flour.
Beat your butter with an electric mixer, gradually add sugar for five minutes. Now add cream cheese, sourdough discard and vanilla and beat for an additional one minute. Crack eggs and add one at a time until incorporated and combined.
Combine into your butter mixture into your flour, baking powder and salt into bowl, mix well. Let your sourdough discard pound cake rest for an hour or cover and place in refrigerator until ready to use. The longer the batter rest; the longer the fermentation can occur.
If store in the refrigerator; take out one hour before baking in order for batter to become room temperature.
Pour your sourdough discard pound cake batter into the prepared pans. Bake your sourdough discard pound cake for one hour or until golden brown. Use a toothpick to insert in the center to check it done. If the toothpick comes out clean it is “good to go”!
Remove from oven and allow to cool on a wire rack for ten minutes. After cooled remove from pan using a spatula to gently remove.
While cooking it is time to prepare your berries by cleaning and slicing them.
Finally, slice this amazing pound cake will serve 12 individuals. Top with berries and serve after dinner, at breakfast with coffee or in the afternoon with tea.
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