Comments on: Naturally Leavened Sourdough Banana Bread

By: Maria

Maria — Thu, 04 Apr 2024 04:07:03 +0000

In reply to Diana. You certainly could. I would add the chocolate chips or any other add-in at the same time as the sourdough starter.

By: Diana

Diana — Fri, 29 Mar 2024 17:27:36 +0000

Can you add anything like chocolate chips??

By: Dana

Dana — Wed, 13 Mar 2024 01:04:15 +0000

This was SO delicious!! I subbed coconut sugar for the honey and I only fermented for about 6 hours. Most of that time on my oven proof setting (95*). Beautiful texture!

By: Maria

Maria — Wed, 15 Nov 2023 20:00:52 +0000

In reply to Lila. Its by volume. I never stir the starter prior to use. I just scoop and add to the recipe.

By: Lila

Lila — Fri, 02 Jun 2023 06:43:41 +0000

1 cup of starter – is that by volume (before you stir it? After you stir it? The volume really changes based on how you handle the light and bubbly strarer) or by weight, 240 grams?

By: Maria

Maria — Mon, 28 Nov 2022 04:45:35 +0000

In reply to Elizabeth. I actually have not tried anything other then regular flour as far as baked goods go.

By: Elizabeth

Elizabeth — Wed, 19 Oct 2022 17:08:50 +0000

Have you ever tried long fermenting gluten free flour? I’m thinking of using a mix of tigernut, cassava, or coconut and I wanted to long ferment. Any tips?

By: Michaela

Michaela — Fri, 22 May 2020 19:01:22 +0000

This looks delicious! I’ll have to give it a try!!

By: Anja

Anja — Fri, 22 May 2020 00:08:46 +0000

This looks so good and I love that it’s fermented. That makes it so much higher in nutrients and easier to digest! I’ll have to bake it soon!

By: Amy

Amy — Thu, 21 May 2020 18:28:55 +0000

I’m so glad you’ve found relief in long fermenting! Such a rewarding way to eat.