I just started watching this, you don’t need to drain the liquid (hooch). Just mix it up again then feed it. The hooch is a good thing in starter. Omg the cake looks fantastic and mouth watering. I would love to make this!
OMG....I love this lady, I watched it with a smile on my face, she has such a warm and positive attitude. I'm heading straight to the kitchen now to try this recipe.
I've kept sourdough for years!! It isn't at all necessary to continually 'feed' your sourdough--I've gone months and it comes back just fine. You might need to get it out an extra day early before you want to use it and feed it then. Th water that separates is also just a product of the action of yeast sugar and water--no need to toss, just stir it back in. Your sourdough will be just fine!!!
I only had almost a stick of butter left in the house so I used it to make the cake and the batter is so amazing. It taste like cookie dough to me and I’ll probably just sprinkle some brown sugar on top since I don’t have any more butter and maybe powdered sugar I know it is going to be delicious. Thank you so much for the recipe. God bless you and your family.
I just popped this in the oven. I didnt double the recipe and put it in a loaf pan to take to my in laws. Hope the loaf pan is ok to use! Thank you for the recipe!
I'm a newbie to sourdough and just found this recipe. I made it yesterday, and everyone has loved it!! So much so that I must make another, there's only a few pieces left, I just had some for breakfast.
I was actually just going to make this again this week but my friend foiled my plan by bringing dessert. I can't make it when we are the only ones in the house... because we will EAT IT ALL. NOM. ;)
I love your videos! Do you know how quirky and funny & sweet you are? (Btw, I can’t imagine you being speechless, as you claim in this video.) Great fun AND good baking? More, please. 👏🏻👏🏻👏🏻👏🏻
I have had a sourdough starter for 7 months now... I have done a lot with it... you gotta try sourdough crackers... I follow Farmhouseonboone and the kneadyhomesteader on RUclips for my sourdough inspiration. I just started following you last week to learn about the air fryer that I just ordered from my PC party!
Great Video, Francia. Happy to meet you. You are fun to watch...and I have subscribed.I've been baking coffee cakes with SD discard for several years now. I always cream butter/sugar together first, when using my BELOVED Standing Mixer. I do not, however go to the work of adding eggs/sour cream one at a time. I add them all to the creamed mixture and proceed with the recipe. There are some more "complicated" baked goods recipes that require ONE AT A TIME additions which I do follow. But, not for a coffee cake one bowl recipe...basically. Call me an impatient baker, I guess...but I have never had a fail by adding all at once while mixer is going. Obviously if I was mixing it all by hand...I would have to add one at a time. I avoid "by hand" baking whenever possible.
I'm also an impatient baker. When people find out I mix my sourdough with a mixer first... they almost call me blasphemous LOL! Hey, whatever works... let's go with it! :) Do you have any other sour dough discard recipes you like to use?
I too couldn’t find how much flour either. Or what size pan. I’m already deep into the recipe so I’m gonna run with it. You said the batter is thick. I ended up using 9 x 13 cake dish. 3 Cups flour 2 teaspoons baking powder 1/2 teaspoons salt I forgot to use soda so...we will still have cake!
I’m so excited for this recipe! I watched a bread bakers video who keeps his starter in the fridge. One of the things he said is that the liquid on the top is called “hooch”, and you never want to discard it, because that is where a lot of the flavor comes from. So, I’ve always just mixed it back in, and fed my starter. Also, you can store it in the fridge for a very long time without feedings, and it doesn’t die.
Ohhh interesting. I knew you could just mix it back in, but I also read that it could make your starter a little to acidic, so I've just dumped it off. I'll have to try both!
Yep. I have heard from some SD bakers that they stir the hooch back in. Not me though. I do not want super sour starter. I prefer a milder sourdough flavor in my bread. My starters tend to be more "lactic acid" and less "sour" by my choice. More water less flour. Loaf still tastes SOUR...just not overwhelmingly so. I remove most of the hooch layer and leave a bit to ferment again. A BIT...barely a tsp. As long as I am refreshing the discard every few days with MORE discard...I don't get the hooch developing much. So far so good.
Hi there, thanks for the recipe, coffee cake is my favourite & I have lots of discard! Could you tell me where I could get one of your fab measuring devices, pleas? I’m a very messy baker & cap go through 2 or 3 lots of cup, half cup, etc in one baking session, this looks so neat!
Most of my measuring things come from Pampered Chef. I am a consultant (but don't push my products). If you have a specific think you are looking for, I can post a link. Or you can look at my website, linked in the info. I am not here to push my PC products, I'm here to spread the cooking joy/adventures :)
I listened to your video 3 times you never say how much flour baking soda and salt, or how much sour cream and started. I can't find your recipe written down, and I went to your website and there's not much h content there
You can find the whole recipe at: adventuresineverydaycooking.com/recipes/sourdough-coffee-cake-discard-starter/ But in case this is easier, here you go: Ingredients for the cake: ½ cup butter softened 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 2 cups all purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup sourdough starter ½ cup sour cream or greek yogurt for the topping ¼ cup cold butter diced ¼ cup all purpose flour ½ cup brown sugar 1 ½ teaspoons cinnamon
If you go to AdventuresinEverydayCooking.com you can find it there. But yah, RUclips hides the info... It's not my recipe, but here is the link: heartscontentfarmhouse.com/sourdough-coffee-cake/
That is SOOO funny you ask that!! It's supposed to be eaten with coffee.. but yah, no coffee in the cake. However, my friend Sue is coming on the channel soon with a COFFEE coffee cake!!
This is made with an active starter, but only after it's risen and fallen and before it's separated and fed the next day. If you feed the starter before you make this recipe, the chances it will not rise correctly are very high. The discard is ready to be fed and therefore is ready to rise and be at prime when the recipe is put together with the sugars. If you use an already fed sourdough, you may not get the rise you are looking for as your sourdough won't be as hungry ;)
It's linked in the info, but for some reason sometimes it hides. Here you go: adventuresineverydaycooking.com/recipes/sourdough-coffee-cake-discard-starter/
I’m embarrassed to say there was very little left over LOL. But if there had been, I just cover it on the counter if I think it’ll get eaten in 2 days. After two days I would stick it in fridge or even portion for the freezer.
Hi Ingrid, you can find the whole recipe on my website at wp.me/pcc87R-5t or on the original website at heartscontentfarmhouse.com/sourdough-coffee-cake/
You totally can add soda or powder to it, it will change the acidity level. You might want to do a little online research to really gain some understanding of how baking soda/powder reacts to sourdough :) But I think it should be okay
Oh, darlin’ - I can’t wait to try this recipe. I’ll have to actually make some discard. I don’t believe in making vast amounts of starter so I use the “scrapings” method as a rule. Thanks so much! ruclips.net/video/Uj6YpNCUYYQ/видео.html
I just started watching this, you don’t need to drain the liquid (hooch). Just mix it up again then feed it. The hooch is a good thing in starter. Omg the cake looks fantastic and mouth watering. I would love to make this!
I've heard contrasting opinions about that hooch. Some keep it, some drain it. I've now done both! :)
I made this coffee cake today and my family loved it 🎉🎉🎉🎉 Thanks for sharing this recipe❤
It’s one of our favs.
OMG....I love this lady, I watched it with a smile on my face, she has such a warm and positive attitude.
I'm heading straight to the kitchen now to try this recipe.
Me too. I need some fluffy amazing coffee cake this week!
This recipe was delicious, I did substitute 5 spice instead of cinnamon I highly recommend. Thanks for the recipe!
Yumm! I bet that brought up the warm flavors quite a bit!
Thank you. Love the way you teach. To the point. Have been looking for recipes for sourdough discard. Glad I came across yours.
I've kept sourdough for years!! It isn't at all necessary to continually 'feed' your sourdough--I've gone months and it comes back just fine. You might need to get it out an extra day early before you want to use it and feed it then. Th water that separates is also just a product of the action of yeast sugar and water--no need to toss, just stir it back in. Your sourdough will be just fine!!!
I only had almost a stick of butter left in the house so I used it to make the cake and the batter is so amazing. It taste like cookie dough to me and I’ll probably just sprinkle some brown sugar on top since I don’t have any more butter and maybe powdered sugar I know it is going to be delicious. Thank you so much for the recipe. God bless you and your family.
I just popped this in the oven. I didnt double the recipe and put it in a loaf pan to take to my in laws. Hope the loaf pan is ok to use! Thank you for the recipe!
I'm a newbie to sourdough and just found this recipe. I made it yesterday, and everyone has loved it!! So much so that I must make another, there's only a few pieces left, I just had some for breakfast.
I was actually just going to make this again this week but my friend foiled my plan by bringing dessert. I can't make it when we are the only ones in the house... because we will EAT IT ALL. NOM. ;)
What a fantastic way to use up discard!!!
Add sour dough starter discard to a light batter to fry fish or onion rings. Just like a beer batter
That is a great idea!
This is absolutely amazing loved it great recipe
It's sooo good.
Oh my gosh, I made the coffee cake and as you said it was absolutely delicious! Thank you!
I try to make it at least once a month with my left over discard! It's sooo good.
She ate both of those pieces ….. She Did !!!
Shhhhhhh! You weren't supposed to tell!! ;) Hope you had a great Christmas and I'm wishing you a happy new year!!
I LOVE this recipe and your PC kitchen tools
THIS recipe is everything and a piece of coffee cake. My brother-in-law made it this last week and it’s a fam-favorite now! :)
I love your videos! Do you know how quirky and funny & sweet you are? (Btw, I can’t imagine you being speechless, as you claim in this video.) Great fun AND good baking? More, please. 👏🏻👏🏻👏🏻👏🏻
Chrissie, you are my favorite :)
I have never gotten sick from eating batter only fatter....LOL!! Thanks for this recipe!
ROTFL!! Same girl, same. LOL
I have had a sourdough starter for 7 months now... I have done a lot with it... you gotta try sourdough crackers... I follow Farmhouseonboone and the kneadyhomesteader on RUclips for my sourdough inspiration. I just started following you last week to learn about the air fryer that I just ordered from my PC party!
Great Video, Francia. Happy to meet you. You are fun to watch...and I have subscribed.I've been baking coffee cakes with SD discard for several years now. I always cream butter/sugar together first, when using my BELOVED Standing Mixer. I do not, however go to the work of adding eggs/sour cream one at a time. I add them all to the creamed mixture and proceed with the recipe. There are some more "complicated" baked goods recipes that require ONE AT A TIME additions which I do follow. But, not for a coffee cake one bowl recipe...basically. Call me an impatient baker, I guess...but I have never had a fail by adding all at once while mixer is going. Obviously if I was mixing it all by hand...I would have to add one at a time. I avoid "by hand" baking whenever possible.
I'm also an impatient baker. When people find out I mix my sourdough with a mixer first... they almost call me blasphemous LOL! Hey, whatever works... let's go with it! :) Do you have any other sour dough discard recipes you like to use?
I too couldn’t find how much flour either. Or what size pan.
I’m already deep into the recipe so I’m gonna run with it. You said the batter is thick.
I ended up using 9 x 13 cake dish.
3 Cups flour
2 teaspoons baking powder
1/2 teaspoons salt
I forgot to use soda so...we will still have cake!
Making this today!!!
I’m so excited for this recipe!
I watched a bread bakers video who keeps his starter in the fridge. One of the things he said is that the liquid on the top is called “hooch”, and you never want to discard it, because that is where a lot of the flavor comes from. So, I’ve always just mixed it back in, and fed my starter. Also, you can store it in the fridge for a very long time without feedings, and it doesn’t die.
Ohhh interesting. I knew you could just mix it back in, but I also read that it could make your starter a little to acidic, so I've just dumped it off. I'll have to try both!
Yep. I have heard from some SD bakers that they stir the hooch back in. Not me though. I do not want super sour starter. I prefer a milder sourdough flavor in my bread. My starters tend to be more "lactic acid" and less "sour" by my choice. More water less flour. Loaf still tastes SOUR...just not overwhelmingly so. I remove most of the hooch layer and leave a bit to ferment again. A BIT...barely a tsp. As long as I am refreshing the discard every few days with MORE discard...I don't get the hooch developing much. So far so good.
I don’t have sour cream so I’m using softened cream cheese I’m hoping it will come out
She ate both😂 floating from the ethers of space and time😂, hilarious
Shhhhh ;)
I forgot the soda but oooooooyea!! DELICIOUS 😋
Oh, was it just not as fluffy? So good right???
Am wake to make this… do you think I could make this and freeze one for later?
Hi there, thanks for the recipe, coffee cake is my favourite & I have lots of discard! Could you tell me where I could get one of your fab measuring devices, pleas? I’m a very messy baker & cap go through 2 or 3 lots of cup, half cup, etc in one baking session, this looks so neat!
Most of my measuring things come from Pampered Chef. I am a consultant (but don't push my products). If you have a specific think you are looking for, I can post a link. Or you can look at my website, linked in the info. I am not here to push my PC products, I'm here to spread the cooking joy/adventures :)
I don’t see the recipe and have no idea how much flour, baking soda, baking powder to use? I’m guessing a cup of sour cream??
I listened to your video 3 times you never say how much flour baking soda and salt, or how much sour cream and started. I can't find your recipe written down, and I went to your website and there's not much h content there
If you click on the website, you can see the link to the recipe, but here is the direct link! :) heartscontentfarmhouse.com/sourdough-coffee-cake/
You only feed it when you plan to make something!! No need to ever discard. Need sourdough ideas? Pancakes, doughnuts, bread, cupcakes for starters
How much baking soda / powder and salt???
You can find the whole recipe at: adventuresineverydaycooking.com/recipes/sourdough-coffee-cake-discard-starter/ But in case this is easier, here you go:
Ingredients for the cake:
½ cup butter softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sourdough starter
½ cup sour cream or greek yogurt
for the topping
¼ cup cold butter diced
¼ cup all purpose flour
½ cup brown sugar
1 ½ teaspoons cinnamon
Is it sourdough discard we use? Because the recipe says starter
Yes, sourdough starter discard.
looks lovely but where's the coffee?!!
RIGHT?! I did make a coffee version of a similar cake. ruclips.net/video/hVHomEho9WA/видео.html Not with sourdough though.
Sooo how can I find the recipe?? Been looking for ten minutes now
If you go to AdventuresinEverydayCooking.com you can find it there. But yah, RUclips hides the info... It's not my recipe, but here is the link: heartscontentfarmhouse.com/sourdough-coffee-cake/
Hi. Just wondering why it’s called a ‘coffee’ sourdough cake with no coffee in the ingredients.
That is SOOO funny you ask that!! It's supposed to be eaten with coffee.. but yah, no coffee in the cake. However, my friend Sue is coming on the channel soon with a COFFEE coffee cake!!
Can we make this with an active starter too?
This is made with an active starter, but only after it's risen and fallen and before it's separated and fed the next day. If you feed the starter before you make this recipe, the chances it will not rise correctly are very high. The discard is ready to be fed and therefore is ready to rise and be at prime when the recipe is put together with the sugars. If you use an already fed sourdough, you may not get the rise you are looking for as your sourdough won't be as hungry ;)
Where is the recipe?
It's linked in the info, but for some reason sometimes it hides. Here you go: adventuresineverydaycooking.com/recipes/sourdough-coffee-cake-discard-starter/
How do you store the leftover cake?
I’m embarrassed to say there was very little left over LOL. But if there had been, I just cover it on the counter if I think it’ll get eaten in 2 days. After two days I would stick it in fridge or even portion for the freezer.
I put a cream cheese icing over mine after it had cooled
Oooooh sounds heavenly!
I have watch your video at least 3 times and you never mentioned how much flour baking soda , salt or sour cream.
Hi Ingrid, you can find the whole recipe on my website at wp.me/pcc87R-5t or on the original website at heartscontentfarmhouse.com/sourdough-coffee-cake/
hello just wondering, if my sourdough starter is at peak can i not add the baking powder and soda?
You totally can add soda or powder to it, it will change the acidity level. You might want to do a little online research to really gain some understanding of how baking soda/powder reacts to sourdough :) But I think it should be okay
Oh, darlin’ - I can’t wait to try this recipe. I’ll have to actually make some discard. I don’t believe in making vast amounts of starter so I use the “scrapings” method as a rule. Thanks so much! ruclips.net/video/Uj6YpNCUYYQ/видео.html
YES YES YES!! I love Jack!!! I have his cookbook and always use the scraping method now!!
You talk to much!