Sourdough Cake (Zucchini & Cheese)
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( 2 oy 5,00/5)
Hello Dear Friends,
I think all my followers now know about our sourdough Rıza. He has been with us for 5 years and I try different recipes with him from time to time. Getting into and maintaining the sourdough business is really a matter of discipline. When your yeast is ready at the end of 7 days, the adventure has just begun. Then they are stored in the refrigerator, fed every 5-7 days (which is the longest you can wait if you are not making bread), entrusting your friend with their flour if you are going on a long vacation, and even taking them on vacation if necessary. Yes, it's intimidating and doesn't come to be neglected. You look like some kind of child.
It seems strange that yeast even has a name when they first hear it :) Yes, it's a tradition, it is necessary to give a name so that yeast can live and have a long life :)
bread, donut , pita bread Then I used it in many different recipes. Over the years, after feeding our sourdough last night, I reserved the leftover part for making bread. When I thought about what I could do with the bread instead of 2 breads in the morning, these hearty cakes emerged.
It is full because it is prepared with whole wheat flour, and it is moist and delicious because it contains a lot of grated zucchini. It is ideal for breakfast, or it can be a hearty snack when you have a craving for something in the afternoon.
How to prepare sourdough Those who are interested can find it here.
The eyes of the 6-chamber muffin tray I use are slightly larger than the 12-piece, so 7-8 cakes can come out depending on the size of the muffin mold.
Love…
Ingredients for Sourdough Cake (Pumpkin & Cheese) Recipe
- 80 g sourdough (1 night pre-fed)
- 2 pieces of eggs
- 200 g whole wheat flour
- 100 g of feta cheese
- 250 g grated zucchini
- 1 medium capia pepper
- 1 pinch of salt
- oil and flour to grease muffin cups
How to Make Sourdough Cake (Pumpkin & Cheese) Recipe?
- Take the eggs in a deep whisk. Add a pinch of salt and whisk.
- Add the yeast to the risen eggs and mix.
- Add flour, mashed white cheese and grated zucchini and knead by hand. (As you knead, the dough that will release the pumpkin juice will become soft)
- When the dough is soft, add the cubed peppers and mix again.
- Grease and flour the muffin cups and distribute the dough evenly.
- Bake in the oven preheated to 180 degrees for 30 minutes. Reduce the oven temperature to 150 degrees and bake for another 15 minutes.
- Let the cakes you take out of the oven cool. Remove from containers when completely cooled.
