bicarb

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.

Thanks

1-½ c. sourdough starter

½ c. butter

½ c. sugar

1 egg, beaten