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!
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!