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May 2020
8:34am, 10 May 2020
6,364 posts
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sallykate
My last effort:
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May 2020
8:34am, 10 May 2020
6,365 posts
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sallykate
And the crumb shot:
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May 2020
8:39am, 10 May 2020
2,411 posts
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Little Miss Happy
That reminded me of those cakes that did the round a few years back sallykate where we used to pass on starters to friends - involved yogurt I think and for some reason 'Herman cake' is coming to mind - anyone know what I'm talking about?
Has anyone ever managed a gf sourdough starter?
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May 2020
8:53am, 10 May 2020
37,997 posts
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Purps
Yes, Herman cake or Herman bread is a thing. 
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May 2020
9:32am, 10 May 2020
23,029 posts
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Lizzie W
I've started my starter, sk.
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May 2020
9:56am, 10 May 2020
41,457 posts
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Derby Tup
Great crumb shot
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May 2020
11:33am, 10 May 2020
37,999 posts
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Purps
Cake recipe.
250g Self Raising Flour
100g soft brown sugar (or caster if you don't have brown)
1/2 tsp Baking Powder
1/2 tsp Bicarb of soda
220ml milk of choice (I use oat milk personally)
75g Light oil (light rapeseed or light olive oil)
1tsp Vanilla extract
80-100g Soft fruit, this was a mix of about 60g blueberries and 30 g raspberries.
Combine all the ingredients excluding the fruit until it's mixed, a few lumps are OK. Gently fold in the friut.
Bake in a 2lb loaf tin a preheated (180/Gas 4) oven until it's golden brown and a skewer comes out clean, it took about 40-45 mins for mine, although the original receipe states 35 minutes.
Leave it in the tin for about 15 minutes before removing and cooling on a wire rack.
For the glaze, icing sugar (80g should be plenty if not a little too much) a dash of vanilla extract and milk of choice (again I used oat milk) until it's the consistency you require for drizzling.
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May 2020
12:27pm, 10 May 2020
4,339 posts
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Mouseytongue
^ thank you!
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May 2020
12:33pm, 10 May 2020
1,664 posts
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runnyeyes
These sourdough loaves look fab. Do most people make their own starters? I’ve heard you can buy a starter?
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May 2020
12:41pm, 10 May 2020
6,366 posts
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sallykate
You can buy starters from online flour sellers (Hobbs House Bakery for example), either as "wet" starters which are immediately ready to go or dried, which you can reactivate whenever you're ready. Both are obviously quicker than doing your own but also much, much more expensive. I found that Bake with Jack's starter no-discard starter worked well - basically mix 25g rye flour with 25g water, leave for a day, add another 25g flour & water, leave again, until it starts looking bubbly, which takes four or five days. I think there's a lot of unnecessary mystique about it all TBH.
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