master-cooks | Repurpose Sourdough Bread Discard To Give Coffee Cake A Nice Tang

Transforming sourdough bread discard into a flavorful coffee cake infuses a delightful tangy twist into a classic treat. Instead of discarding the excess sourdough starter, this innovative approach rescues it from waste, embracing sustainability in the kitchen. The sourdough discard, rich in natural yeast and lactic acid, not only enhances the cake's flavor profile but also contributes to its tender crumb and moist texture. Mixing the discard into the batter introduces a subtle complexity, balancing sweetness with a gentle acidity that complements the cinnamon and nutmeg often found in coffee cakes. To create this tangy coffee cake, combine the sourdough discard with traditional ingredients like flour, sugar, butter, eggs, and baking powder. The process is straightforward, making it accessible for both novice and experienced bakers looking to experiment. The result is a cake that pairs perfectly with a morning coffee or afternoon tea, offering a unique taste experience. By repurposing sourdough discard, home bakers not only reduce food waste but also elevate their baking repertoire, showcasing the versatile potential of ingredients that might otherwise be overlooked. This approach celebrates the art of making the most out of every ingredient, turning potential waste into culinary delight.

How to add sourdough discard to your recipe

To incorporate sourdough discard into your coffee cake recipe, simply mix in about a cup of the fermented flour mixture with your wet ingredients when preparing the batter. Begin by creaming together butter and sugar, then add in your eggs, vanilla, and sourdough discard. Combine this mixture with your dry ingredients, which should include flour, leavening agents, salt, and any additional spices. Next, pour the batter into a baking pan, generously sprinkle with crumb topping, and bake until it is perfectly set and aromatic.

If you're adapting a coffee cake recipe that wasn't originally intended for sourdough discard, there's no need to worry; you can easily modify the recipe to accommodate it. Since the discard consists of equal parts flour and water, you can reduce the amounts of flour and water in your recipe by the same quantities found in your sourdough discard. Keep in mind, however, that because the discard has been taken from the starter and is no longer being fed, it won't create carbon dioxide bubbles. Therefore, it won't contribute to the rise of your coffee cake during baking, so it's essential to retain the leavening agents like baking soda and baking powder in your recipe to ensure the cake rises and achieves a light, open crumb structure. It will, of course, add its distinctive sour flavor!

Tips for keeping your starter discard fresh

To gather discard for all your coffee cake baking needs (not to mention its fantastic application in various pizza dough, cracker, and pie crust recipes), you can easily store it in a jar in the refrigerator. When you feed your sourdough starter, simply take out the discard portion and keep it in a covered container in the fridge, adding and mixing in more discard as you collect it throughout the week.

Since the flour and water mixture will continue to ferment, it's crucial to keep it at refrigerated temperatures to prevent it from developing an overly strong flavor. If you believe you won't use your discard within a week or two, you can also freeze it. When you're ready to bake your coffee cake, thaw the discard completely in the fridge beforehand (just avoid heating it, as this will damage the cultures). Once the discard is mixed into your coffee cake batter and baked, you'll end up with a delightful breakfast or dessert that has a subtle yeasty tang — all thanks to the repurposed byproduct of your bread-making.

Repurpose Sourdough Bread Discard To Give Coffee Cake A Nice Tang

How to add sourdough discard to your recipe

Tips for keeping your starter discard fresh

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