Zero waste – for a lot of taste…
R.I.P sourdough feeding leftovers? No way… You will be amazed how much power is still in those leftovers and you will love the fluffiness of this Zero Waste version of the classic Austrian “oil cake”!
Collect the discards during your sourdough feeding-routine in a well-sealed jar in the fridge.
A lot of cool cake facts at one go
Check out how cool this cake really is: First, we waste less flour and we use our sourdough discards (not to forget the old bread we use for sprinkling the baking tin – for a Zero Waste Extra-Crunch).
In addition, more than 1/3 of the flour needed for the recipe is already contained in the sourdough discards. This means that this part of the flour has already been pre-fermented and therefore less FODMAPs (Fermentable Oligo-, Di-, Mono-saccharides And Polyols) will be in the cake.
FODMAPs away – cake okay
FODMAPs – This group of carbs (sugars) is contained in all common grains that we use for baking bread (whether wheat, spelt, rye or heritage grains).
The problem is that our intestines find them very difficult to digest (e.g. the consequence is the well-known irritable bowel syndrome). Therefore we need some helpers – and those are yeasts (no matter whether they are from the wild sourdough fraction of or the classic commercial yeast cube).
The clou is: Yeasts need at least 4 hours to pre-digest or break down these carbs, to make any kind of dough (whether bread, cake or bread rolls) digestible for us. And indeed, this is the case with sourdough breads (that take many hours or days until the dough is ready to be baked). But what about cakes?
Apricot cake with sourdough discards
You see what’s the point? A cake has no classic “fermentation time” that we know from baking bread. Since baking is usually done immediately after stirring, yeasts (if they are used at all in the recipe) have no chance of pre-digesting anything for us.
This is different with our Zero Waste Apricot Cake! Since a large amount of the flour used is already contained in the sourdough discards, this makes the cake much more digestible – and (thanks to flavor bomb sourdough) much more aromatic as well.
With this in mind: Don’t waste it – it’s still tasty!
Whether you fill the cake with apricots, plums or cherries: Tag your results with #brotokoll on Instagram & Facebook. I can’t wait to see your results!
P.S.: By the way…don’t miss the interview with the Sourdough Librarian here on the blog. He’ll tell you about Fleur de Levain, which is another way for re-using your sourdough discards.
For even more tipps, tricks and recipes, join me in one of my upcoming workshops! Check out my #brotokoll workshops overview. For individual workshop requests (individual coaching and /or live baking via WhatsApp, Zoom & Skype) send me a message!
- 200 g Sourdough discards from the fridge
- 180 g Spelt flour
- 4 Eggs organic
- 100 g Rapeseed oil
- 250 g Icing sugar
- 1 bag Vanilla sugar
- 1/2 Lemon
- Apricots or plums stoned and sliced in half
- some Butter
- some Old bread roasted and milled
- Icing sugar for finishing
TA (Hydration) N/A
Take the sourdough discards (collected in a jar from your regular sourdough feedings) out of the fridge, stir well and beat air with a spoon into the discards. Now let them acclimatize for about 1 hour.
100g Rapeseed oil
200g Sourdough discards
1 bag Vanilla sugar
250g Icing sugar
180g Spelt flour
Separate the eggs, beat the egg whites until stiff and set aside.
Pour the sourdough discards into the mixing bowl and mix with oil, vanilla sugar, egg yolks, peel and juice of the (half) lemon and the icing sugar. At the end the mass should be pretty foamy.
Now you have to alternately stir the spelt flour (with a spoon) and the stiff egg white into the mass you mixed before.
Grease the baking tin (30x25cm) with butter and sprinkle with the milled old bread. Pour the dough into the tin and fill it with the fruits.
Sprinkle the cake with icing sugar after it has cooled down!
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.