HELP My Sourdough and Kefir are Taking Over!!!

One thing about getting back to basics and getting your “ferment” on, is how so few ingredients can grow and grow and grow. I look around and there is sauerkraut and ginger bug fermenting on the counter, probiotic sodas fermenting in a shelf, sourdough fermenting on the baker’s rack, kefir fermenting……and on and on. They are all being carefully nurtured and cared for so that they can care for us. But they all do grow and multiply. Stalling them in the fridge is a temporary solution and does provide a bit of a break but there is only so much bread, waffles, pancakes, smoothies and yogurt 2 people can eat. So I set out to find new ways (at least new to me) to use some of these wonderful ferments. Today I’ll be documenting my first attempt at making a sourdough chocolate cake with a vanilla kefir frosting.

Here I go…wish me luck!

Figure 3 - Sourdough Chocolate Cake Serving

Sourdough Chocolate Cake

In a large bowl mix:

2 organic eggs

I Cup sugar

½ stick butter (softened)

2 Tablespoons grape seed oil

1 teaspoon organic vanilla

½ Cup sourdough starter

Sift into a medium bowl:

1 Cup unbleached organic flour

1/3 Cup organic cocoa powder

½ teaspoon baking soda

½ teaspoon sea salt

¼ teaspoon baking powder

Combine sifted ingredients with wet ingredients and mix well.  Pour into an 8 x 8 inch greased and floured cake pan. Bake at 350 degrees for 30 minutes, or until toothpick inserted into the center comes out clean. Cool completely before frosting.

Figure 1 - Sourdough Chocolate Cake

Vanilla Kefir Frosting

In a medium bowl combine:

½ stick of butter (softened)

1 ½ Cups confectioners’ sugar

1 teaspoon organic vanilla

2 Tablespoons Kefir

Mix on high speed until light and fluffy.

Figure 2 - Sourdough Chocolate Cake Frosted

I have to say this is SIMPLY delicious!

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One thought on “HELP My Sourdough and Kefir are Taking Over!!!

  1. I also keep my kefir working in the fridge and when I have too much of the product I make cottage cheese. Cottage cheese is nice on its own, but excellent in gluten free baking, too. Frangipane with cottage cheese instead of butter is simply the best in my opinion. I share your love for fermented products.

    Liked by 2 people

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