I feel as though my life lately has been controlled by the schedule of baking bread. Folding and resting and folding and resting, proving, baking, toasting, eating, turning the stale bits into croutons, each time learning something new about the whole process. I’ve been budding bits of my sourdough starter and forcing it onto my friends so that we can talk about bread. I’ve forsaken all other baking, including the whole making-my-own-wedding-cake testing which I only have 12 weeks left to figure out. Whoops. Can we eat sourdough bread for a wedding cake?
Or how about sourdough brownies arranged in a tower? Everyone just reaches in and grabs one. These brownies were a bit of an experiment, but it turns out you CAN (and you should!) add sourdough into brownie batter. And apparently scones and cakes too, all kinds of things.
Elsewhere in my life, it’s been all sunny days and chilly mornings, trying to be good herb parents to our basil seedlings, watching OITNB, drinking excessive amounts of tea, making soup wherever possible, and generally losing my mind because the people upstairs have been renovating for at least three weeks and it doesn’t seem to end and after this they’re probably never going to be the kind of neighbours that I will bring baked goods to. Sorry.
If you keep a sourdough starter, I highly recommend making sourdough brownies! They’re light and fluffy when they first come out of the oven, and then once cooled they take on that mandatory fudginess and chewiness that makes you keep going back for more.
I see more sourdough posts in my future, but I don’t feel like I’m enough of an expert to do a post about sourdough bread just yet. I AM a self-styled brownie expert, though, and I think you should make these.
- 125g unsalted butter, roughly chopped
- 200g dark chocolate (70% or more)
- 2 extra large eggs
- 115g caster sugar
- 60g brown sugar
- 1 tsp vanilla essence
- ¼ tsp salt
- 200g mature (fed) sourdough starter
- natural yoghurt and sliced fresh strawberries, to serve
- Preheat the oven to 200C/180C fan-forced, and grease and line a 27cm x 17 cm brownie/slice tin.
- Add the butter and dark chocolate into a microwave-safe bowl, and melt at 30 second intervals until completely melted. Alternatively, place ingredients in a medium saucepan and melt over very low heat on the stove.
- Allow to cool slightly before adding the eggs. Whisk to combine.
- Add the caster sugar and brown sugar and whisk to combine.
- Add the vanilla essence and salt and whisk to combine.
- Add the sourdough starter, and fold until completely incorporated.
- Pour into the prepared tin, and bake for 18-20 minutes, until only just completely cooked through.
- Best eaten chilled for the fudgiest texture! Serve with yoghurt and strawberries, or toppings of choice.