Around here we tend to concentrate on the yeast and lactobacillus
based leavening power of sourdough, but there is another path.

A more acidic starter can be used with baking soda, much in the same
way as buttermilk and baking soda are used. This is often used to
make sourdough biscuits, as well as quickbreads and cakes.

Tonight I was in a hurry. I had to bake a cake right now. And my hand
fell on "The Complete Sourdough Cookbook" by Don and Myrtle Holm.

I settled on "Myrtle's Sourdough Chocolate Cake" on page 102. I've
often thought that Don and Myrtle don't really understand sourdough,
but the cake turned out very, very nicely indeed.

It used 1/2 cup of starter, mixed with 1/4 cup of non-fat dry milk, 1 1/2
cups of flour, and 1 cup of water. The instructions were to "let it stand
a few hours, until that delectable yeasty smell comes to you like an
elixr of the gods." The starter I used was an old all but forgotten starter
from the back of the fridge that was over-due for refreshment. So, I
used 2 tbsp to re-start the starter, and 1/2 cup to make the mixture
above. The mix smelled very good, but it didn't susprise me when it
smelled the same 2 hours later as when I had started.

After that, I creamed 1/2 cup shortening and 1 cup of sugar. I added 1
tsp vanilla, 1 tsp red vegetable coloring (I don't know why I added
this.... it didn't seem to have any real effect), 1/2 tsp salt, and 1 1/2 tsp
baking soda. I mixed, and then added 2 eggs, and 3 squares of
melted bakers chocolate. I mixed some more, and then poured it into
a 7 x 11 baking dish, and baked it about 40 minutes at 350F. I turned
the pan once.

I iced the cake with a chocolate frosting.

The result was moist, rich, very chocolatey, and a big hit at the pot luck
dinner. It had a good strong taste that stayed with you.

Sometimes a walk on the dark side isn't such a bad thing.

Mike
--
Mike Avery

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