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Mendenhall Sourdough Gingerbread

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Submitted by moonlady

Sourdough gingerbread made with active starter, molasses, ginger, and cinnamon. The tangy starter adds depth to this warm, spiced Alaskan-style cake.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

45 min

Sourdough starter in gingerbread might sound like an odd pairing, but it’s an old Alaskan trick that works beautifully. The tang from the starter plays against the dark sweetness of molasses, creating a flavor that’s more complex than standard gingerbread.

The starter goes in last, mixed carefully to keep those bubbles alive. That’s important because the sourdough is doing real leavening work alongside the baking soda. The result is a crumb that’s lighter than you’d expect from such a dark, sticky batter.

Serve this warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream. The heat from the gingerbread against cold cream is half the experience.

Kitchen Tips

  • Use an active, bubbly sourdough starter, not one straight from the fridge. Feed it a few hours before baking for the best rise.
  • Mix the starter in gently with a spatula, not a mixer. You want to keep those fermentation bubbles intact.
  • The baking soda reacts with both the molasses and the acidic starter, so the batter will puff up quickly. Get it in the oven right after mixing.
  • Check for doneness with a toothpick at 25 minutes. Every oven runs differently.

Variations

  • Add a pinch of cloves and nutmeg to the spice blend for a more traditional gingerbread profile.
  • Swap molasses for dark treacle for a deeper, more bittersweet result.
  • Top with a lemon glaze (powdered sugar and lemon juice) instead of cream for a brighter finish.

Ingredients

1 237
½ 118
CUP ML WATER
hot
½ 118
CUP ML MOLASSES
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
½ 118
CUP ML BROWN SUGAR
firmly packed *
1 1
LARGE EACH EGG
1 ½ 355
1 5
TEASPOON ML GINGER
1 5
TEASPOON ML CINNAMON
½ 118

Directions

Cream brown sugar and shortening and beat.

Then add molasses and egg, beating continuously.

Sift dry ingredients together and blend into hot water.

Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.

Bake in pan at 375℉ (190℃) F for about 30 minutes or until done.

Serve with ice cream or whipped cream while still hot if possible.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 309 5% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 465mg 19%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 6%
Sugars g
Protein 13g
Vitamin A 1% Vitamin C 0%
Calcium 11% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 

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