April 17, 2009 - 6:29am
sourdough banana bread
Thanks to buddye for posting the Sourdough Banana Bread recipe the other day. I made it last night and it's wonderful -- lighter than traditional banana bread, but very sweet and moist. Plus, it helped me use up some spotty-looking bananas and a bunch of extra starter in my fridge. Thanks!
I posted a photo and recipe at Flour Girl, where I also share a few details about my first day as a culinary-school student (in the post below the banana bread ...).
I'll be posting every day after school, so feel free to follow along as I try not to embarrass myself too terribly.
Thanks and happy baking!
Flour Girl
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I found it by Googling sourdough . There was a site that had a ton of recipes for using the extra starter. It is in a post here. Also there is a great waffle recipe on KA's site in the recipe section for leftover starter and buttermilk. It is GREAT ~ I will have a look at the report on the 1st day of school. GOOD LUCK !! Caroline
Wow that's all so exciting for you. Hey, you get to use someone's name without having to steal her identity, that's pretty neat. I like how your banana bread turned out. Did you use 100% hydration starter? The last time I used sourdough starter to make coffee cake and it turned out more like a coffee bread instead of a cake. Maybe my starter was too dry. I will try the banana bread this weekend when I have time. Just yesterday, I bought a bunch of cheap bananas on quick sale to make granola. I am sure I have more than enough to make some banana bread too. Thanks!
the liquid levain from Hamelman, so I think it's more like 125 percent hydration, so it's pretty runny -- kind of like yogurt consistency.
Thanks for reading!
Here you go...http://www.kingarthurflour.com/recipes/sourdough-chocolate-cake-recipe
that looks amazing; this site is dangerous!
Happy baking!
Flour Girl
let them get black they will be sweeter in the cake and give more flavor