I’ve been making a different version and it always comes out too dry. Try mixing your starter with the wet ingredients first if you’re not doing the overnight ferment and then add in the additional flour, cocoa powder, baking powder/soda and salt. Pistachio Chocolate Chocolate Chip Muffins, Flourless Lemon Cake (Gluten Free) [+Video], All ovens vary – always test for doneness 3-5 minutes before the recipe suggests. See the notes section for tips on knowing when your bread is done (we don't want a raw middle or overbaked and dry). I am super excited to make the fully fermented version of this recipe! I have small chunks of starter all through the cake. Maybe next week I can try again. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. Even with the clumps my grandson loves it. If your batter feels too thick (see the video so you can see what my batter looks like when I pour it into the cast iron loaf pan but think a thick pancake batter, thicker than cake batter) add a small amount of brewed coffee or espresso for extra liquid. However, when I filled up the 9 x 5 it was extremely full, and luckily I put a tray underneath of it. No but I’ve been thinking about it! It says 3/4 cup flour when using fresh ground spelt, if using all-purpose it says use 1/2 cup + 2 Tablespoons (it’s only 2 Tablespoon difference either way). Want dried cherry chocolate chip bread? If fresh milled flour requires more hydration, why would you want more fresh milled than all-purpose? My husband even told me I had to hide it cuz it tasted soooo good! If not using fresh ground spelt then use the other measurement amount. Add in 1/2 cup of dried cherries with the chocolate chips, Large mixing bowl, measuring cups and spoons, Grain mill if you're using fresh ground flour (everything you need to know in my guide about. So happy to hear you enjoyed it as much as we did! Melissa K. Norris and Pioneering Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda. Thank you for sharing this treasure and all of your useful tips. Now what the heck do I serve for dessert tonight? It’s easier to incorporate if it’s more liquidy for this recipe. Mix together sourdough starter and flour (*if using fresh ground spelt increase to 3/4 cup). Hi Lisa, correct, if you want all the flour in the bread to be fully fermented pull out 1 cup of starter and mix in the flour and let sit for 8 hours. Love your website & recipes & videos. This sourdough chocolate bread tastes like a fudgy brownie and cake combined, deliciously moist with depths of chocolate in every bite. This should help eliminate any clumps of starter/flour. I think I did something wrong in this step. Copyright 2020 - Melissa K. Norris Pioneering Today LLC. You can absolutely use discard (and us sourdough peeps all need more sourdough discard recipes)! Mix well then set aside. Thanks for your trial and error so I don’t have to try and err myself to get comparable results! 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You won't taste the coffee but it's your secret weapon to making any chocolate cake or bread taste more chocolatey! Chocolate quick bread also contains sugar, flour eggs – which makes it much closer to a cake and is made similar to muffins. However, I wanted to create a fully fermented sourdough chocolate bread for all the fabulous health benefits but I didn't want it to taste sour, which can be tricky when doing fully fermented recipes. In this case I am assuming you will start with an active started at the beginning of this recipe. Add in cocoa powder, applesauce, salt, sourdough and flour. Made this And all I can say is WOW THIS IS DELICIOUS. I think a mashed banana would work perfect (I’ve also used shredded zucchini too). I’m not sure what an Amish starter is vs. regular starter so I don’t know. Hi! I’ll make a note for those who didn’t watch the video and hear me say Spelt so it’s more clear in the written instructions. Learn how to make your own homemade sourdough starter, This sourdough chocolate bread tastes like a fudgy brownie and cake combined, deliciously moist with depths of chocolate in every bite. This doesn’t use the starter in it’s active state or need to be fully mature so I’m guessing it’s okay. I ask because you use baking soda and powder for the leavening. You’ll need some type of other moisture/fat content. Thanks for the double chocolate sourdough bread recipe!