As I mentioned, I have had sourdough growing on my counter for the last week. Today was day 8. The long awaited day when I would see the fruits of my labour – ok, not really that much physical labour, but at least the fruits of my patience. Yesterday morning, I added the last days worth of flour/water mix ins, as instructed in the how to here, and then left it set out at room temperature for the day. Last night I mixed up the bread recipe and left it to rise overnight, knowing it sometimes takes a long time.
This morning, I came home from the gym, kneaded the dough a little more and set it to baking. Truth be told, I was kind of hesitant when I first saw it before it went in the oven that it hadn’t really risen that much, but I am an optimist. I baked it anyways. I think I was right, because it really didn’t rise that much in the oven either. It tasted amazing. I mean I still ate half the loaf for breakfast (ok it was actually super mini and didn’t rise at all. It’s justifiable). But alas, here was this bowl of starter and no high rise bread to tell the tale. I wasn’t done yet.
First I somehow had this brainwave to make something else with the starter. Biscuits? Muffins? Cakes? Biscuits turned cookies? Yes. Cookies. But we’ll get to that in a minute. More importantly, I haven’t given up on all the way risen sour dough bread yet. I added more to the starter and now am leaving it to grow some more. And on the weekend, if all goes well, I may just have some sour dough for the Easter bunny. Bread that has risen so high he can hide the eggs behind it! I am an optimist after all remember?
As far as the cookies go, well my friends, they are a nice happy medium between sweet, but not too sweet with just the faintest taste of that lovely sourdough flavour. Perfect for dessert, snack. Or yes for breakfast. After sourdough bread of course!
You may think that sourdough exists for only bread, but you may also be sadly mistaken. Cookies exist from anything! Give them a try and see what you think.
Ingredients (8 cookies)
- 1/4 cup whole wheat sourdough starter (I made my own)
- 1/3 cup brown rice flour
- 1/3 cup wheat bran
- 1 1/2 tbsp molasses
- 1/2 banana
- 2 tbsp sucanat
- 1/4 tsp baking soda
- 1/4 cup water
- 1/4 tsp cinnamon
- 1/4 cup raisins
- Place sourdough starter, rice flour, bran, sucanat, cinnamon and baking soda in a mixing bowl.
- In a blender, process banana, water and molasses until smooth and liquidy.
- Add liquid mixture to bowl with flour and stir until well combined. Mixture should resemble muffin batter, but add more flour or water as necessary in small amounts.
- Fold in raisins.
- Drop in heaping tablespoonfuls onto a cookie sheet. They will flatten out when baking.
- Bake in preheated 375 degree Fahrenheit oven for 15 – 20 minutes or until golden brown on top and bottom.
Just another testament to my kitchen experimentation . . . give it a try. You never know what you may find!