How to elevate your desserts with sourdough

We always associate sourdough starters with rustic breads, artisan loaves, and wonderfully tangy crusts and pizzas. However, this traditional yeast has other uses; outside the savory sphere there is a whole world of flavor to unlock by using your sourdough starter to make sweets and desserts. Here’s a rough guide to getting your starter to elevate your desserts.

What is a sourdough starter?

A sourdough starter is a living culture of flour and water full of wild yeast and lactobacilli. Its primary role in baking is to leaven bread, providing a complex flavor profile and a light, airy texture. When used for desserts, the sourdough adds a subtle tanginess and depth of flavor that elevates even the most basic dessert recipe. Click here to learn how to make your own sourdough starter at home.

How to use sourdough in desserts

The key to using sourdough starter in desserts is to get the balance right. The natural acidity of the sourdough starter can add an interesting contrast to sweetness, creating a more nuanced and intriguing dessert. The natural yeast in your sourdough can enhance the texture of baked goods and make them moister. When using sourdough starter for desserts, consider the hydration level and maturity. A 100% hydration starter (equal parts flour and water) is probably best as it allows more room for error than a drier starter. A mature starter that has been fed for at least a few weeks will give the best results.

Sourdough starter in cakes

One way to see the noticeable difference by using sourdough in dessert cooking is to use it in baking a cake. The starter adds a slight tang and a smooth texture to the overall result. A sourdough chocolate cake has deep, rich flavors of cocoa, combined with complex notes of sourdough.

Sourdough chocolate cake recipe

Serves 8

Ingredients

1 cup/250g active sourdough starter

1 cup/250g whole milk

2 cups/500g all-purpose flour

1 ½ cups/325g caster sugar

1 cup/250g vegetable oil

2 eggs

1 1/2 tsp baking powder

11/2 tsp baking soda

1 cup/250g cocoa powder

1 tsp vanilla essence

1 pinch of salt

Method

Step 1

Preheat your oven to 350°F/175°C. Grease and flour two 9-inch round baking pans. In a large bowl, combine the sourdough starter, milk, and flour. Cover and let rest for about 2-3 hours.

Step 2

In another bowl, beat together sugar, oil, and eggs and beat until smooth. Stir in the vanilla. Combine the dry ingredients—cocoa powder, baking powder, baking soda, and salt—in a separate bowl.

Step 3

Add the sourdough to the wet mixture and stir gently. Add the dry ingredients to the wet, bit by bit, folding them in.

Step 4

Pour the cake mix into the prepared pans and bake for 30-35 minutes, The cake is ready when a knife inserted into the cake comes out clean. Allow to cool on a wire rack for 10 minutes.

Sourdough cookies

Sourdough can be a game-changer for your cookies too. It provides a subtle chewiness and a tangy flavor that is totally different. Sourdough chocolate chip cookies have a chewiness and a tang that contrast with the sugar and chocolate.

Sourdough chocolate chip cookies recipe

Serves 12

Ingredients

1/2 cup/125g sourdough starter

1 cup/250g unsalted butter

1 cup/250g brown sugar

1/2 cup/125g caster sugar

2 eggs

1 tsp vanilla essence

2 ½ cups/625g plain flour

1 tsp baking soda

1 pinch of salt

2 cups/500g chocolate chips

Method

Step 1

Preheat your oven to 350°F/175°C. Line two baking trays with grease-proof paper.

Step 2

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and sourdough starter.

Step 3

Combine the flour, baking soda, and salt; gradually add to the creamed mixture. Stir in the chocolate chips.

Step 4

Spoon the dough onto the baking pan and bake for 10-15 minutes, or until edges are golden brown. Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Sourdough in muffins

Muffins are transformed by the addition of sourdough, adding tanginess and extra moistness.

Sourdough blueberry muffins recipe

Serves 12

Ingredients

1 cup/250g sourdough starter

2 cups/500g all-purpose flour

1 cup/250g caster sugar

1 tsp baking powder

½ teaspoon baking soda

1 pinch of salt

1 tsp cinnamon (optional)

1/2 cup/125 g vegetable oil

2 eggs

1 cup/250g whole milk

1 tsp vanilla essence

1 ½ cups/325g blueberries

Method

Step 1

Preheat your oven to 375°F/190°C. Grease a muffin tin.

Step 2

In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and cinnamon together.

Step 3

In another bowl, whisk together the sourdough starter, oil, eggs, milk, and vanilla.

Step 4

Add the wet ingredients to the dry, stirring gently until combined. Fold in the blueberries.

Step 5

Divide the mixture evenly in the muffin tray and bake for 20-25 minutes, or until a knife inserted into the center of a muffin comes out clean. Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.