Sourdough for Chocolate

A number of recipes for chocolate baked goods in Alaska’s historic cookbooks use sourdough discard. That sour tang seems to give sweet chocolate the perfect bite. This recipe uses a little salt in the pan to help elevate the sourness, and instant coffee (I use a Starbucks Via packet) to round out the chocolate flavor. Leftover coffee is also a common ingredient in historic Alaska cake recipes, so it’s a nod to that tradition as well.

Those of us who got sourdough starter in a fit of pandemic nesting last spring but never had the time or patience to be part of the bread-baking craze may find this recipe just the thing. Or, maybe you’re a total sourdough expert by now, having gotten into the bread-baking habit, but you’re looking for something to do with your discard. You’ll be into this as well. These brownies are a great way to bake with sourdough without much fuss.

For those using a long-dormant starter from the fridge, you’ll need to feed it, set it on the counter, and wait about 36 hours, until it has bubbled and then settled down some. It should smell sour but not foul. If your starter smells funny, like feet or alcohol or acetone, find new stuff. Often a bakery will give you a little bit, free of charge.

If you have a pretty active starter, just use discard from bread-baking or some unfed starter. You can mix in nuts, dried cherries, or any kind of chips, like white chocolate, butterscotch, or milk chocolate, depending on your imagination. I prefer dark chocolate. If you like your brownies more fudgy than cake-like, leave out one egg. The hardest thing about this recipe is waiting until the brownies cool to slice them. If you cut them too soon, they will crumble all down the front of your shirt, unless, of course, you lean over the pan while you’re eating them like a professional. Hop over to the recipe.