Discarded sourdough starter turns to banana loaf
Discarded sourdough starter turns to banana loaf
May 14, 2016 - 6:25pm
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 | |
|---|---|
| Prep time | 15 minutes |
| Cooking time | 50 minutes |
| Total time | 1 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
whiskyInstructions
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.
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