Fenugreek Cake
(video 2:18) A lightly sweet, sourdough cake (or pancakes) made with kefir cheese, toasted nuts, vanilla, and fenugreek.
Fenugreek Cake
(video 2:18) A lightly sweet, sourdough cake (or pancakes) made with kefir cheese, toasted nuts, vanilla, and fenugreek.
I have greatly improved my lactose free yogurt, milk kefir, and soft cheese recipes. You don’t need roasted nut koji oil for this. Butter works beautifully of course.
Leftover sourdough starter, sometimes referred to as discard, is flour and usually water that has fermented to the point that it may be too acidic for baking. It can be manipulated for many uses, from making vinegar to baking cakes and breads.
In recipes where you want to raise the pH, you can dilute the acidity with other ingredients or partially neutralize it with an alkaline ingredient such as baking soda or baking powder, a common way to leaven things. You may also add commercial yeast as a safeguard, since gluten development and yeast activity becomes more difficult at a low pH.
The grano arso, or toasted grain, in this recipe provides flavor and helps balance the acidity. Grano arso is heavily toasted grains. I used oats, although corn works really well. You can use almost any whole grain, with or without gluten, toasted or untoasted. You can also replace it with additional finely ground walnuts.
