Sourdough Carrot Cake with Cream Cheese Frosting: King Arthur Flour Remember, for true sour dough and maximum digestability you need to sour all the flour, not just add starter and then use a couple cups of unsoured flour. So sour all your flour (it may be more like dough) and then thin it down later with the liquids called for in the recipe.
Chocolate Sourdough Cake | I gave a chocolate cake recipe a traditional foods makeover last weekend for a friend's birthday! Instead of white flour, white sugar, and vegetable oil, I used spelt flour, evaporated cane juice, and coconut oil. With 8+ hours of souring time, my cake was delicious, rich, chocolate-y, and healthy! | TraditionalCookingSchool.com