Celebrating Our Sourdough’s Anniversary with Gingerbread

By , February 20, 2011

Today our family strain of sourdough turns 19 years old. Aly has made 18-hour bread for the homestead, and we’ll also likely have more of the sourdough gingerbread she tried for the first time recently.

I’m really fond of gingerbread, both in cookie and cake form. This is a cake. As usual, I lost the bid for added raisins, but this super moist recipe doesn’t need them, necessarily.

Aly found this recipe in our trusted source: Cooking Alaskan (check your local independent bookstore).


Sourdough Gingerbread

¼ cup butter

½ cup sugar

1 egg, beaten slightly

½ cup dark molasses

1 cup sourdough starter

1 tsp cinnamon

1 tsp ginger

¼ tsp cloves

¼ tsp nutmeg

½ tsp salt

¼ baking soda

½ tsp baking powder

1 cup flour

½ cup milk

Cream butter and sugar together until fluffy; add egg and stir well. Add molasses, starter, spices, salt, baking soda, and baking powder, and mix. Add flour and milk alternately and beat well after each addition. Bake in a well-greased 9-inch square pan at 350°F for 45 to 55 minutes or until bread springs back immediately when top is pressed with a finger tip.


It’s really good! Despite being made with sourdough, it has no sourdough taste at all, that we can tell. If the snow from the recent storm isn’t too wet, we might top it with some homemade snow ice cream.

2 Responses to “Celebrating Our Sourdough’s Anniversary with Gingerbread”

  1. Helen Harris says:

    This makes me want some sourdough again. I’ll need to start it fresh, however, as we’re not as persistant as you in feeding it.

  2. Mark Zeiger says:

    Mom, wish you’d said something earlier–Kim had her starter in the RV when she and Michelle got off the ferry. We’d just fed it, so you could have had new starter.

    Thanks for sending Michelle back. We’re so glad to have her home again!

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