Description
A delightful gingerbread loaf that uses sourdough discard, combining rich spices and a hint of tang for a comforting treat.
Ingredients
- 150 grams molasses (about 1/2 cup)
- 80 grams brown sugar (about 1/3 cup, dark brown sugar preferred)
- 120 grams hot water (about 1/2 cup)
- 120 grams sourdough discard (about 1/2 cup)
- 1 large egg
- 113 grams unsalted butter, melted (about 1/2 cup)
- 5 grams vanilla extract (about 1 teaspoon)
- 200 grams all-purpose flour (about 1 1/2 cups)
- 9 grams baking powder (about 2 teaspoons)
- 6 grams ground cinnamon (about 2 teaspoons)
- 4 grams ground ginger (about 2 teaspoons)
- 1 gram ground cloves (about 1/2 teaspoon)
- 6 grams salt (about 3/4 teaspoon)
Instructions
- In a large bowl, whisk together molasses, brown sugar, and hot water until fully combined.
- Add the sourdough discard to the mixture and whisk until well incorporated.
- Crack the egg into the bowl and pour in the melted butter and vanilla extract. Whisk thoroughly until everything blends together smoothly.
- In a separate bowl, mix the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground cloves, and salt.
- Pour the dry ingredients into the wet mixture and whisk until fully incorporated, resulting in a fairly thin, uniform batter.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If needed, bake a few more minutes and retest.
- Once baked, remove the loaf from the oven and let it cool on a baking rack.
Notes
For best results, use fresh ingredients and consider adjusting the spice levels based on preference.