Sourdough crepes, with buckwheat

This makes crepes even more awesome. And making a batch of savory crepes with a bit of cheese and whatever's quick from the garden or farm box makes this the perfect summer or seasonal food.

1 1/4 cups whole milk
1 tablespoon sugar
1/4 teaspoon sea salt
3 tablespoons butter, melted
1/2 cup buckwheat flour
1 cup sourdough starter
3 large eggs (or 4 if you won't be resting the batter for a long while)

Beat all the ingredients together until soupy. You can then chill for a couple hours or just start frying up. (I tend to cook them right away).

My favorite way to make crepes for dinner is to make a savory saute of something from the backyard garden (e.g. greens with onion and a touch of tomato sauce) and cook that in the middle with a bit of cheese. If and only if those get eaten, then we might have something sweet for round two.

More detailed stuff about crepes here

Sourdough Chocolate Cake

I found a gem of a recipe that even my choco-holics like and is perhaps the least processed cake ever. And is delicious and moist and yummy. I mean, really, really yummy. Too yummy to keep to myself!


Here it is and this includes my changes. I've made it twice now, once plain, once with frosting. The page with the version I started with is here.

SOURDOUGH CHOCOLATE CAKE


INGREDIENTS:


½ cup sourdough starter

1 ½ cups whole wheat flour

2 cups sucanat

1 cup milk


¾ cup powdered cocoa (not instant)

1 teaspoon baking powder

2 teaspoons baking soda


2 eggs

½ cup melted butter

¾ cup cold coffee

1 teaspoon vanilla


PROCEDURES:


Put the starter in a large bowl, mix in flour and milk. Cover loosely and allow to stand at room temperature at least a couple hours, preferably 8 hours or overnight.

Add the rest of the ingredients, dry ingredients first, then wet.

Grease and flour two 9 inch round cake pans. Pour in the batter, which will be thin, and bake in a preheated 350F oven for about 30 minutes, or until the layers test done when poked with a toothpick. The cake will have pulled away from the sides of the pan.

Allow to cool about 10 minutes before removing from pans, then finish cooling the layers on wire rack. Do not frost until the cake is completely cold.

A mild chocolate butter cream frosting is nice with this cake.

Adapted from: “Baking with Sourdough.”