Sourdough Coffee Cake and a Start in Sourdough

Sourdough Coffee Cake and a Start in Sourdough

We may earn money or products from the companies mentioned in this post.

Sourdough Coffee Cake and Start in Sourdough

 A Week of Sourdough Recipes

I discovered a wonderful sourdough recipe book called: Simply Sourdough ~The Alaska Way~ by Kathy Doogan.  Bought on Amazon for $7.95 this booklet has history about sourdough, how to get started with sourdough, tips for working with sourdough, many delicious recipes and a free sourdough starter packet! After making several recipes from this recipe book, we decided to dedicate a week to sourdough recipes. The first recipe we tried was this one for Sourdough Coffee Cake.

sourdough coffee

Before We Get Started

We will give you a brief history about sourdough, a traditional recipe to get you started with sourdough, a few sourdough “terms” and a few “tips” for working with sourdough. All information can be found in the book by: Kathy Doogan, Simply Sourdough The Alaska Way. Here are a few sites that you will find helpful in your quest to learn all you can about sourdough. Sourdough HomeWeekend Bakery. When I first became interested in sourdough, I had absolutely no idea what I was doing, where to begin or how to begin. I found these websites extremely helpful. Let’s get and make a Sourdough Coffee Cake.

Brief History of Sourdough 

Sourdough is thought to be the oldest form of leavened bread. Some think it was discovered as long ago as 4000 BC, when Egyptians accidentally left some dough out at room temperature and it picked up the wild yeast in the air and began rising. Until commercially produced baking yeast became widely available in the mid to late 19th century, various forms of sourdough provided the primary method of leaving bread.

Alaska

When people think of sourdough, most people think of gold rushes and prospectors in the California gold rush of 1849 and the Klondike gold rush of 1898. Alaska miners depended on their sourdough starters. As long as the miners had their starters and flour, they wouldn’t go hungry. The miners treasured starters were passed down from person to person. Some were even treated as family heirlooms and passed from generation to generation, especially in Alaska.

California

Perhaps the best known sourdough, is the distinctively sour taste of San Francisco sourdough bread. One bakery in San Francisco claims to have been making sourdough bread from the same starter since 1849. San Francisco is said to get it’s distinctive sour taste from the water to maintain the starter and from the special enzymes found in the air in the San Francisco Bay Area.

Getting Started

The easiest way to get started with sourdough is to get some starter from a friend or relative. If that isn’t an option, you can make your own. When I first started my sourdough starter, about a year and a half ago, this is the method that I used for one of my starters and I sent away for a packet of free starter for my second starter.

Sourdough “terms”

Hooch: A harmless watery liquid, varying in color from clear to yellow to dark brown. This liquid contains alcohol that forms on your starter, most often on top but it can form on the bottom. Proofing: Allowing your starter to ferment and become active. Sponge: An active starter, ready to use.

Tips:

Never store your sourdough tightly covered; gas given off by fermentation can cause a tightly sealed container to explode. Sourdough can react to metal, it’s best to avoid metal utensils and bowls when preparing recipes. If the starter forms a layer of liquid on top, this is a normal by product of the fermentation process. Pour off the liquid if the starter is thin or stir it in if the starter is thick. The ideal consistency for starter is like a thick pancake batter but this varies from person to person; some people prefer their starters thin and others prefer their starters thick. Sourdough starters are very forgiving…you can literally neglect your starter, and it will still come back.

Health Note: Mushrooms supply the vitamin called biotin. Biotin is needed to help the body use carbohydrates and fats~

sourdough coffee
0 from 0 votes
Traditional Sourdough Starter

Learn how to make your own sourdough starter.

Course: Sourdough
Cuisine: All-American
Keyword: sourdough, sourdough starter
Ingredients
  • 2 cups room temperature water (use bottled, purified water)
  • 2 cups all-purpose flour
Directions
  1. Place ingredients in a large, wide mouth glass jar. I use Kerr or Ball canning jars.
  2. Blend the ingredients well with a long-handled plastic spoon.
  3. Cover loosely with a clean piece of cheesecloth or gauze, secure with a rubber band. (this allows air to enter the jar so your starter can pick up wild yeasts from the environment)
  4. Place your jar with mixed contents in a warm spot. (I left my sitting out on my kitchen cupboard)
  5. Once a day, remove half the starter and throw it away. (once you get your starter going and you refresh your starter on a regular basis, you can use the throw off in recipes too)
  6. To the remaining starter, add 1 cup flour and 1 cup room temperature water, stir well until most of the lumps are gone.
  7. After 3 or 4 days of replenishing the starter, it should be bubbly and have a pleasant sour smell.
  8. It is ready to be used immediately, or can be placed in the refrigerator with a loose cover and refrigerated for later use. Replenish your starter as needed.
5 from 1 vote
Sourdough Coffee Cake  

A coffee cake made with a sourdough starter? Yum!

Course: Breakfast, Cake, Sourdough
Cuisine: All-American
Keyword: coffee cake, sourdough, sourdough starter
Servings: 6 servings
Ingredients
  • 1 cup sourdough starter
  • 1/3 cup vegetable oil
  • 1 egg, slightly beaten
  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Crumb Topping Ingredients
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1/3 cup chopped pecans
  • 1 cup powdered sugar
  • 1 to 2 tablespoons french vanilla coffee creamer or milk
Directions
  1. Combine sourdough starter, oil and egg.
  2. Stir together dry ingredients, flour, sugar, salt, baking soda and cinnamon and add to the sourdough mixture.
  3. Pour dough into a greased 9-inch square pan.
  4. With a pastry blender, mix together crumb topping ingredients. Sprinkle topping on top of batter. Bake at 350º for 35 minutes or until golden brown and toothpick inserted near the middle comes out clean.
  5. Cool on wire rack.
  6. Mix together icing ingredients; 1 cup powdered sugar and 1 to 2 tablespoons french vanilla coffee creamer or milk, drizzle over warm coffee cake.

Sourdough Love is another fantastic article with tips on Sourdough.

sourdough coffee


Related Posts

Irish Cream Chocolate Sourdough Cake

Irish Cream Chocolate Sourdough Cake

We may earn money or products from the companies mentioned in this post.Irish Cream Chocolate Sourdough Cake Top O’ The Mornin’ To Ya… Happy St. Patrick’s Day! Irish Cream Sourdough Cake is super sensational. This cake has it all; chocolate, sourdough starter, Irish cream liqueur, cream […]

Sourdough Blueberry Muffins

Sourdough Blueberry Muffins

We may earn money or products from the companies mentioned in this post.Sourdough Blueberry Muffins There is nothing better than getting up early on a Saturday morning, sitting down at the table and enjoying a hot cup of coffee and a warm, homemade sourdough blueberry […]



7 thoughts on “Sourdough Coffee Cake and a Start in Sourdough”

  • I do a fair amount of sourdough baking, but still consider myself a novice! I have Kathy Doogan’s sourdough book. Do all recipes require that the starter be in “sponge”/active state? I think I have read that a number of recipes can be completed with discard, or starter right out of the frig (unfed). Your experience/comments are appreciated. thank you.

    • Hello Ginger, Yes, there are several recipes that call for using the discard or starter straight from the refrigerator. I tend to make recipes that require a fed or active starter, that being just my personal preference. I would think that the purpose for using an unfed, discard or straight from the refrig starter would be to add the sourdough tang or “sour” to a recipe and not for leavening purposes. I could be wrong on that though:) Thanks for stopping by and Happy Sourdough Baking! Lynn

    • Hello Erin, Thanks for pointing that out !! I have fixed the recipe, the break was in between the cinnamon ingredients. If you have any problems or questions, don’t hesitate too ask. Lynn

  • I've always wanted to try my hand at sourdough. Thank you for including tips and terms–very helpful. This coffee cake looks good. I saw your sourdough beignets and they look good too. Thank you for linking, Lynn.

    • This is a wonderful coffee cake. My husband is a connoisseur of deserts and this one is on the top of his list! Thanks for posting. Oh by the way, I started my "started" Feb 2016 and I knew nothing about it! Now I bake two loaves of bread a week along with this coffee cake!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.