Chocolate Chip Sourdough Batter Bread

I had a bunch of starter to use up today.

This is about six cups of mixed starters including – quinoa, brown rice, whole wheat, spelt, and all purpose. Use whatever starter that you have.

At least six cups to be exact. What should I do with all of it? Invent a new batter bread of course! It uses up a lot of starter and it’s yummy!

The recipe below is for one loaf. You can easily double, triple, or in my case quadruple it depending on how much starter you have to use up.

Sourdough Chocolate Chip Batter Bread:

2 cups sourdough starter

1/2 cup water

1/2 tsp salt

1/2 cup sugar

1/2 tsp vanilla

Mix all of the above together until well blended.

Then add…

1/2 cup of flour

1 tsp baking soda

1/2 cup+ chocolate chips

Mix well. Add more flour if needed until the batter resembles the texture of soft cream cheese.

Grease a loaf pan or 8×8 casserole dish, pour in your batter, let it rise 1-2 hours or until your batter is about 1/2 inch from the top of your pan if using a loaf pan, or about 1/2 way up if using an 8×8 pan.

Poured in the loaf pans. Ready to rise.

Bake at 400 for 35 minutes. If using a loaf pan or may need 10 minutes more. To ensure that the bread is done, check the center with a skewer as you would test a cake, or use an instant read thermometer. Internal temp should be between 190-200 degrees.

If the bread is already looking brown at the 35 minute mark, tent with foil and continue baking if more time is needed.

It’s tasty!

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