Mendenhall Sourdough Gingerbread

This is very good. It's moist and it's mild. Not a peppy spicy gingerbread but a sweet cakey one. The sourdough flavor doesn't really come through, it tastes mostly like molasses. Next time I might double the ginger and add a pinch of cloves to try and get a bit more flavor from it. Also, the pan size wasn't specified. I used my 8X8 pyrex pan that I had Pam'ed and it was a perfect size. The recipe makes way more than 4 servings like it says, I would say it's more like 8-10. I'm uploading a picture, as you can see we topped it with cool whip and it was very yummy!

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I almost lost my starter due to neglect, so when building it up again I decided to make this rather than bread, and I was not disappointed it was very nice. I did add an extra teaspoon of ginger, and used black treacle for molasses, and my sugar was the very dark muscovado sugar. I also had some stem ginger in syrup so I chopped that up and sprinkled that on the top. I really wanted it to be as dark and rich as possible, and it was I served it with whipped cream, but it would be just as good with custard. It is a bit different from ginger bread I have made before but we enjoyed it a lot. The sourdough flavour didn't come though, but I think that was just my starter and if it was to mature a bit it I am sure you would be able to taste it.

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I was very excited about this recipe, I had a ginerbread friendship bread once and I have been on a hunt to try and find it. It was okay I liked it with the cool whip the flavors are good. My husband would give 3 stars. He said well its nothing to write home about. I did 2 tsp ginger and 1.5 tsp cinnamon. I only did a little more than 1/4 cup of molasses since I was afraid it may be too strong with only 1/2 cup brown sugar to sweeten it. Plus the sugar in the sourdough starter so didn't want to add more sugar just in case. Next time I will do more brown sugar but about the same on molasses. We felt it needed the cool whip!

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Thanks for a great recipe! I made this for my grandmother's birthday, as gingerbread is her favorite, and she loved it, so that makes it a great recipe. I doubled this and cooked it in a 13x9 glad reusable pan, and it filled it to the top. I cooked 30 minutes at 375, then when it wasn't done I lowered the temp to 350 for another 15 minutes and it was perfect. The spices are nice, and a good molasses flavor. Very moist cake, and I'll make it again.

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I too doubled the spices but this is an awesome dessert. It is very rich and moist but with that nice little zip that sourdough gives. My husband enjoyed it with the whipped cream topping but that was a little much for me. I think I will just dust my next piece with a little 10X sugar. I believe that would make the gingerbread the star. Thanks for a great recipe.

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I was trying to find a dessert that used sourdough starter and this fit the bill. Good gingerbread. Adding whipped topping really makes it.

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I was very excited to find a sourdough gingerbread recipe. This was very good...I did make some modifications..I used 1/4 cup of candied ginger instead of the ground ginger. Just a personal preference. Came out more cakelike than breadlike, but very nice flavor. Will be making this again! Thanks for sharing!

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I love it! Dense, moist and rich. I did double the ginger and cinnamon to 2 teaspoons each and added 1/2 teaspoon ground cloves. As far as the number of servings, by the time I finished "sampling" the product, 1/4 of it was gone, so I'd be tempted to say it makes 4 generous servings! :-)

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The recipe did not specify so I used a 9x9 inch pan that was sprayed with non-stick cooking spray. I did not have enough molasses, so I used sorghum syrup and reduced it to 1/3 cup. This made a lighter bread which allowed the other flavors to come through including the sourdough. This recipe makes a good 9 servings instead of the 4.

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