By Bread Alone

I've been thinking a lot about bread recently, again. You might remember that I was having gluten-ous thoughts at the end of last year. Well, I've been growing a sourdough starter given to me by the founders of Bloodroot restaurant and gave some to Goo yesterday. He had, as well, been thinking a lot about bread and brought a loaf of the no-knead kind. He's made it 6-7 times and really likes it. I'm ashamed to say that, despite an email from the originator of the technique even (my apologies), I have yet to try it. But then, I haven't baked any bread since I first thought about it. But I liked Goo's loaf and am tempted to try it. The kiddos are getting better with helping in the kitchen and, more importantly, can have bread now. We've made Irish soda bread, brown bread, and I've made some other quick breads (my chocolate-orange Amish Friendship bread, frozen in the freezer, was a hit at church this morning). As for my sourdough starter, since I don't really like sourdough bread much, I'm going to try a chocolate sourdough cake I had at church at few weeks ago. It was incredible. And my little sous chefs liked it too.

-=-=-=-=-

Chocolate Sourdough Cake

6 tablespoons butter
1 cup sugar
2 eggs
1 cup sourdough starter
¾ cup milk
3 oz melted semisweet chocolate
1 teaspoon vanilla
1 ¾ cups sifted all purpose flour
1 teaspoon baking soda
½ teaspoon salt

Preheat oven to 350F. Cream butter and sugar thoroughly. Add eggs and beat. Stir in starter, milk, chocolate, and vanilla and beat well. Sift together flour, soda, and salt. Fold the flour mixture into the batter and stir until smooth. Pour into greased pans and bake about 40 minutes for one square pan or 25 minutes for two round pans. Sprinkle over this moist cake sifted powdered sugar or mini chocolate chips.

Joy of Cooking