I do not know if it was the molassas ... I have never cooked so much of it before. But the taste was like tangy like eating spoonfuls of baking soda (bicarb soda for australians)
Do you think this would work if I used, golden syrup, or rice syrup or any lighter syrup and say only 1/3 of the molassas?
The only gingerbread recipes I can find are for crispy cookie style.. Not the rich fudgy cake style.
1-½ c. sourdough starter
½ c. butter
½ c. sugar
1 egg, beaten