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.
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.
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.
This cake is not only cute, but delicious. He certainly brightened up our Easter table. And he’s allergy friendly too. This cake is free of eggs, nuts, and dairy. I made it with sourdough, but if you don’t have a sourdough starter, you can easily make it without. Modifications for the non-sourdough version are written below the picture of the recipe card.
Regular (not sourdough) Bunny Cake:
To make this cake without sourdough, simply omit the sourdough, and 1/2 cup of the sugar. Use 3 full cups of flour and use 2 tsp of baking powder instead of baking soda. Follow the rest of the recipe as written.
We’ve been playing with sourdough at my house lately. If you’d like to learn how to make your own, I highly recommend the Art of Homemade Bread Class taught by Carolyn Thomas at Homesteading Family. She has a whole section on sourdough that is excellent. She breaks it down into simple steps that so that the follow through is easy.
My daughter even decided to do sourdough as her science experiment this year. We have had 10 different starters growing at our house. Which means we have been baking A LOT!
Here is my latest favorite.
Apple Cinnamon Sourdough Batter Bread:
Add 3 approximately 2.5-3 cups of immature (or mature) starter to your mixing bowl. Add 1/2 cup sugar, 1 tsp salt, and about 1/2 cup flour. Stir to combine. Let this mixture sit and bubble while you butter your casserole and chop your apples.
Generously butter a glass casserole dish and set aside. Peel and chop 3 apples. Pour the chopped apples into the bowl with the batter, and add 1 tsp of cinnamon, dash of cloves, 2 tsp baking soda, 1/4 cup cream, 1/4 cup mild tasting oil, 1/4 brown sugar. Stir to combine. Then add flour 1/4 cup at a time until your batter is stiff like a cold buttercream frosting. It may not take much flour if your starter is thick. I added less than 1 cup to mine. Once you have achieved the right texture, pour into your prepared baking dish and sprinkle 1/4 cup of brown sugar over the top. Cover and let it rise for 30 minutes. Then back at 400 for 40-45 minutes.
About 3 cups of immature spelt starter.
3 Opal apples. Use a sweet apple like Fuji, Gala or Braeburn, rather than tart.
Peeled and chopped.
Add to batter.
Add the remaining ingredients and mix. Be prepared. The baking soda will make the mixture foam and bubble.
Poured into pan, covered and set to rise for 30 minutes.
Fresh out of the oven.
How to make batter bread with a mature starter:
You can also use a mature starter to bake batter bread with just a few modifications. Take 1 cup of your mature starter and add 1 cup of warm water, 1/2 cup sugar, 1 tsp of salt, 1/2 cup flour. Let this mixture sit and activate for 2-2.5 hours. While it sits peel and chop the apples. Add the apple, cinnamon, cloves, oil, and 1 tsp baking soda to the batter mixture. Stir and add flour until the dough is a stiff batter. Sprinkle brown sugar on top and let it rise 2-3 hours. Bake 400 for 40 minutes or until the dough temperature is 190 degrees.
August 29, 2020
Edited to add that this also comes out great in a loaf pan. I like to make it in loaves when I want to have extra to freeze.