The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Discarded sourdough starter turns to banana loaf

Discarded sourdough starter turns to banana loaf

helloiamako's picture
helloiamako

Description

I keep my sourdough starter on the kitchen counter and feed it twice a day and all discarded starter is kept in the fridge. Every weekend I bake some loaves and biscuits with these accumulated starter. 

Summary

Yield
loaves
Prep time15 minutes
Cooking time50 minutes
Total time1 hour, 5 minutes

Ingredients

250 g
discarded sourdough starer
70 g
rolled oats
80 g
soaked cracked rye
20 g
sprouted hull-less barley and red spring wheat berry
10 g
dark agave nectar (If you've got a sweet tooth, you should add more.)
1 g
baking soda (about 1/4 teaspoon)
15 g
olive oil (or coconuts oil)
1 t
all-spice powder (or cinnamon powder, anise powder)
2
banana (2-3 middle-sized bananas)
2
eggs
3 g
salt
20 g
whisky

Instructions

Oven pre-heated 180C/356F

1. Bananas are mashed by a folk roughly.

2. Wet ingredients mix well in a large bowl.

3. Dry ingredients place in a container and shake well. 

4. Mashed bananas ,dry ingredients and wet ingredients mix together.

5. Mixed ingredients dived to 2 loaf tins, tin size bout 210cm x 80cm x 60cm(h) 

6. Put tins in the pre-heated oven and bake 40-50mins.