We often associate sourdough starters with rustic breads, artisan loaves and wonderfully tangy crusts and pizzas. However, this traditional yeast has other uses; outside the savoury sphere, there is a whole world of flavour to unlock by using your sourdough starter to make sweets and desserts. Here’s a rough guide to getting your starter to elevate your desserts.
What is a sourdough starter?
A sourdough starter is a living culture of flour and water full of wild yeast and lactobacilli. Its primary role in baking is to leaven bread, providing a complex flavour profile and a light, airy texture. When used for desserts, the sourdough adds a subtle tanginess and depth of flavour that elevates even the most basic dessert recipe. Click here to learn how to make your own sourdough starter at home.
How to use sourdough in desserts
The key to using sourdough starter in desserts is to get the balance right. The natural acidity of the sourdough starter can add an interesting contrast to sweetness, creating a more nuanced and intriguing dessert. The natural yeast in your sourdough can enhance the texture of baked goods and make them moister. When using sourdough starter for desserts, consider the hydration level and maturity. A 100% hydration starter (equal parts flour and water) is probably best as it allows more room for error than a drier starter. A mature starter that has been fed for at least a few weeks will give the best results.
Sourdough starter in cakes
One way to see the noticeable difference by using sourdough in dessert cooking is to use it to bake a cake. The starter adds a slight tang and a smooth texture to the overall result. A sourdough chocolate cake has deep, rich flavours of cocoa, combined with complex notes of sourdough.
Sourdough chocolate cake recipe
Serves 8
Ingredients
250g active sourdough starter
250g whole milk
500g all-purpose flour
325g caster sugar
250g vegetable oil
2 eggs
1 tsp vanilla essence
250g cocoa powder
1 1/2 tsp baking powder
11/2 tsp baking soda
1 pinch of salt
Method
Step 1
Preheat your oven to 175°C. Grease and flour two 9-inch round baking pans. In a large bowl, combine the sourdough starter, milk and flour. Cover and let rest for about 2-3 hours.
Step 2
In another bowl, beat together sugar, oil and eggs until smooth. Stir in the vanilla. Combine the cocoa powder, baking powder, baking soda and salt in a separate bowl.
Step 3
Add the sourdough mixture to the wet mixture and stir gently. Add the dry ingredients bit by bit, folding them in.
Step 4
Pour the cake mix into the prepared pans and bake for 30-35 minutes. The cake is ready when a knife inserted into the cake comes out clean. Allow to cool on a wire rack for 10 minutes.
