As you may know, I truly enjoy working with my sourdough starter. I made him on 3/15/20 when I couldn’t find yeast at the grocery stores (or pasta or toilet paper or…yes the pandemic quarantine panic buying). I named it Philippe since I though it would be a fussy process and that seemed like a fussy name. As I have learned, he could be a nice sturdy name because it isn’t all that hard to grow sourdough starter. We even take him with us when we travel in our RV!
I have been trying some sourdough recipes that are not bread, and just like when I made lemon blueberry “coffee cake” bread, sourdough blends well with citrus flavors. And you can get by with much less fat this way. And I use no actual salt, although there is sodium from the baking powder and soda. This is less sweet than my previous lemon bread and also has less fat.
Preheat over to 350F and spray a bread loaf pan with oil.
Ingredients:
1 stick butter
1 cup sugar
1 egg
1 tbsp vanilla paste
1/2 cup lemon juice
1 tsp lemon zest
2 tsp lemon emulsion (you can substitute lemon flavoring)
1 Cup sourdough starter
1 cup applesauce
Mix these wet ingredients together well
2 cups AP flour
2.5 tsp baking powder
1/2 tsp baking soda
Add dry ingredients and mix only until combined. Pour into the loaf pan and bake 55-60 minutes. Check with a toothpick. It is a fairly dense bread so you need to make sure it is fully cooked!
Glaze- mix 1 cup confectioner sugar and 1 tbsp lemon juice. It should be fairly runny – you can add more lemon juice if needed.
After baking wait 10 minutes before turning it out on a rack to cool. Immediately place the lemon glaze on the top (I usually pour over waxed paper – it does drip!). Fill the nooks and crannies on the top of the bread.
Wait until it is cooled to slice and eat (Although we usually cheat but it isn’t as neat!). ENJOY!