Friday, June 05, 2020

Once you start making bread often from your sourdough starter, you will find there is extra dough and extra starter. One can reduce waste by incorporating the starter into cakes, muffins, biscuits and scones easily; it’s a fun way to expand your baking repertoire without having to discard extra starter. The internet is full of “sourdough starter” recipes for everything, even pizza dough and every kind of cake. This recipe is a version of a favorite cinnamon coffee cake, perfect for making on an at-home morning. Use pareve ingredients if you prefer, for a Shabbat treat.


  • 1 cup “sourdough starter,” brought to room temperature
  • 2 cups all-purpose flour
  • 1 tablespoon potato flour, potato starch or 2 tablespoons instant mashed potato flakes (you can also use a tablespoon of cornstarch, egg replacer, ground flaxseed or even an extra egg)
  • 1/2 cup unsalted butter or margarine
  • 1 cup white sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup milk, water, diluted lemon juice or soy/nut milk


  • 1 and 1/2 cups all-purpose flour
  • ¾ cup white or light brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup unsalted butter or margarine, melted
  • (if too dry, ⅓ cup water)


Preheat the oven to 350 degrees. Bring all ingredients to room temperature, especially the bread starter. In a stand mixer or electric mixer, incorporate the bread starter well with all the wet ingredients first, and then add the dry ingredients one by one. Mix only until all ingredients are combined. Pour the batter into a 9 by 13 baking pan. Combine the topping ingredients and place on top of the cake, covering the entire surface.

Bake for 45-55 minutes until the center comes out clean when pricked with a fork or toothpick.