Mendenhall Sourdough Gingerbread

Recipe Ingredients

1 cup	237ml	Active sourdough starter
1 cup	198g / 7oz	Egg (large)
1/2 cup	118ml	Hot water
1 1/2 cups	93g / 3.3oz	Unbleached flour
1/2 cup	118ml	Molasses
1 teaspoon	5ml	Ginger
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Baking soda
1/2 cup	99g / 3.5oz	Shortening
1/2 cup	80g / 2.8oz	Firmly packed brown sugar

Recipe Instructions

Cream brown sugar and shortening and beat.

Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water.

Then beat this mixture into creamed mixture.

As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.

Bake in pan at 375F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible.

Source:
Cooking Light, Jul/Aug 1994, page 125

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