Quick Sourdough Keep Your Friends Cake Recipes

SOURDOUGH STARTER II

Sourdough Starter II image

Prepare the starter in a glass container. Store the covered container in the refrigerator when the starter is done. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use. After using some of the starter, be sure 1 cup of starter is left in the container.

Provided by Glenda

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time P2DT2h

Yield 3

Number Of Ingredients 3

Ingredients

2 cups all-purpose flour
2 cups warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast

Steps:

Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 64.5 g, Fat 0.9 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 0.1 g, Sodium 2.8 mg, Sugar 0.2 g

QUICK SOURDOUGH: KEEP YOUR FRIENDS CAKE

Quick Sourdough: Keep Your Friends Cake image

German Friendship Cake - made with leftover sourdough starter and lots of chewy fruits and nuts.

Provided by Renee Pottle

Number Of Ingredients 13

Ingredients

1 cup ripe sourdough starter
2 large eggs
1/3 cup canola oil
2 cups unbleached, all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
8 ounce can crushed pineapple
1 cup raisins
1 cup broken walnuts (divided)
1 Tablespoon brown sugar

Steps:

Preheat oven to 350 degrees.
Combine all ingredients except the brown sugar and ¼ cup walnuts. Stir to combine. The combination of baking soda and sourdough starter will cause the dough to bubble up.
Grease a 10-12 cup Bundt pan.Sprinkle the bottom with the brown sugar and ¼ cup walnuts.
Spoon the batter into the pan and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven. Cool on a rack for10 minutes; then turn out of the pan and cool completely before slicing.

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