marsha-tbay
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ISO: ISO Nan...can you post your Sourdough Applesauce Cake recipe please..TIA
- Thread starter marsha-tbay
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Here you go, glad you caught me, I'm off to work in the a.m.
Sourdough Applesauce Cake
Preheat over to 350F. grease and flour 2-9” cake pans
½ cup shortening
2 cups sugar
2 eggs
1 ½ cups sourdough starter
1 ½ cups applesauce
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground allspice
1 ½ tsp. salt
1 ½ tsp. baking soda
2 Tabls. additional sugar
2 cups flour
1 cup raisins
½ cup chopped walnuts
Cream shortening and 2 cups sugar. Beat in eggs. Stir in starter, applesauce and spices.
In a separate bowl blend salt, baking soda and the 2 Tabls. sugar until lumps are gone. Sprinkle this mixture over batter and stir in gently, stir in flour until smooth.
Add raisins and walnuts and stir well.
Pour into pans and bake 30 minutes or until top springs back. Cool 10 minutes before removing from pans.
Rounds may be drizzled with lemon or vanilla glaze and used as coffee cakes. Or stack and ice as layer cake. Cream cheese frosting is excellent.
May also bake in loaf pans. Keeps best in fridge
Sourdough Applesauce Cake
Preheat over to 350F. grease and flour 2-9” cake pans
½ cup shortening
2 cups sugar
2 eggs
1 ½ cups sourdough starter
1 ½ cups applesauce
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground allspice
1 ½ tsp. salt
1 ½ tsp. baking soda
2 Tabls. additional sugar
2 cups flour
1 cup raisins
½ cup chopped walnuts
Cream shortening and 2 cups sugar. Beat in eggs. Stir in starter, applesauce and spices.
In a separate bowl blend salt, baking soda and the 2 Tabls. sugar until lumps are gone. Sprinkle this mixture over batter and stir in gently, stir in flour until smooth.
Add raisins and walnuts and stir well.
Pour into pans and bake 30 minutes or until top springs back. Cool 10 minutes before removing from pans.
Rounds may be drizzled with lemon or vanilla glaze and used as coffee cakes. Or stack and ice as layer cake. Cream cheese frosting is excellent.
May also bake in loaf pans. Keeps best in fridge
marsha-tbay
Well-known member
Thank you....now all I need is the sourdough...want to try one more time at least!
Did it not work before? Do you have a starter recipe? And I am a firm believer in what James Beard
said about starters, if they do not seem to develop and get that nice smell in a couple of weeks--toss it and start over.
Good Luck, gosh if I had time I would send you some starter. leaving really soon, can do it in January, let me know.
Nan
said about starters, if they do not seem to develop and get that nice smell in a couple of weeks--toss it and start over.
Good Luck, gosh if I had time I would send you some starter. leaving really soon, can do it in January, let me know.
Nan
marsha-tbay
Well-known member
Nan, I've tried a couple on my own. Also my sister bought me a starter from King Arthur, none worked
out. Not sure if it's the AC on all the time or what it is ....But I love sourdough, want to make some sourdough pancakes!
out. Not sure if it's the AC on all the time or what it is ....But I love sourdough, want to make some sourdough pancakes!
shaun-in-to
Well-known member
Could well be the AC
A starter wants heat and, ideally, humidity to get going, as well as natural yeasts in the air that are more plentiful if you have your windows open. It took me a few tries the first time and then I hit the right combo with the weather. (Which is not to say it can't also get started in the winter; it's just harder.)
A starter wants heat and, ideally, humidity to get going, as well as natural yeasts in the air that are more plentiful if you have your windows open. It took me a few tries the first time and then I hit the right combo with the weather. (Which is not to say it can't also get started in the winter; it's just harder.)
shaun-in-to
Well-known member
If you're away for a week or so
you can refresh your starter with twice as much flour as usual. This gives it a lot to eat (and unlike goldfish, it won't explode).
If you won't be around for several weeks, make a powder by mixing starter with flour in the food processor. It'll take several days to refresh when you're home again.
You can also freeze starter, but results are mixed.
you can refresh your starter with twice as much flour as usual. This gives it a lot to eat (and unlike goldfish, it won't explode).
If you won't be around for several weeks, make a powder by mixing starter with flour in the food processor. It'll take several days to refresh when you're home again.
You can also freeze starter, but results are mixed.
Marsha, a simple mixture of flour, water and commercial yeast will become sour enough in a few days
to serve as a facsimile of sour dough. It won't have the character or depth of one that's been going for a long time, but it will work in your recipes.
If successful, it can be replenished and it will eventually take on wild yeast and more character.
to serve as a facsimile of sour dough. It won't have the character or depth of one that's been going for a long time, but it will work in your recipes.
If successful, it can be replenished and it will eventually take on wild yeast and more character.
marsha-tbay
Well-known member
Joe, can you tell me how....same amount of ea? where should I sit it? When do I add sugar? etc?
Can you use any flour, i.e. whole wheat, or pastry flour, etc.
that brings another question. we are so tired of having fluoride and chlorine in our water, we're in the not too distant future going back to distilled. can i use distilled?
Can you use any flour, i.e. whole wheat, or pastry flour, etc.
that brings another question. we are so tired of having fluoride and chlorine in our water, we're in the not too distant future going back to distilled. can i use distilled?
Yes, a cup of each, and a packet of yeast. You can add a pinch of sugar as you mix it....
If you're using more than a cup each you still only need 1 packet of yeast--it will catch up.
Mix it in a quart measuring cup, then scrape down the sides with a rubber spatula and cover with plastic wrap. Let it sit in a warm spot. If your AC is on, maybe place it up high, like on top of the fridge. It should bubble up and then subside in the first few hours. After that just let it sour for 2-3 days.
This is heresy to a true sour dough bread baker but I think it's close enough for a cake or pancakes.
If you're using more than a cup each you still only need 1 packet of yeast--it will catch up.
Mix it in a quart measuring cup, then scrape down the sides with a rubber spatula and cover with plastic wrap. Let it sit in a warm spot. If your AC is on, maybe place it up high, like on top of the fridge. It should bubble up and then subside in the first few hours. After that just let it sour for 2-3 days.
This is heresy to a true sour dough bread baker but I think it's close enough for a cake or pancakes.
marsha-tbay
Well-known member
Thank you! I'll check my pantry tomorrow and see if I have good yeast; if so I'll start it right
away; otherwise I'll have to wiat.
I'll let you know how I do....Knowing my history with sourdough, I bet I'm with more questions smileys/smile.gif
away; otherwise I'll have to wiat.
I'll let you know how I do....Knowing my history with sourdough, I bet I'm with more questions smileys/smile.gif
I have left it folr months, come home it is almost black, put some in a bowl, add equal water and
flour. Let is sit a day or so, toss some, add equal flour and water, and repeat a time or two more till it is close to white. It is happy and bubbly and away we go!
I am in the hotel in Houston, take a shuttle to Galveston in the morning and then a launch out to ship. Should have wireless on board, so will be in touch.
flour. Let is sit a day or so, toss some, add equal flour and water, and repeat a time or two more till it is close to white. It is happy and bubbly and away we go!
I am in the hotel in Houston, take a shuttle to Galveston in the morning and then a launch out to ship. Should have wireless on board, so will be in touch.
marsha-tbay
Well-known member
Nan, didn't you have to add any sugar to it?