Name: Mendenhall Sourdough Gingerbread
Yield: 6-8 serving(s)
Ingredients: 1 cup sourdough starter; 1/2 cup hot water; 1/2 cup molasses; 1/2 teaspoon salt; 1 teaspoon baking soda; 1/2 cup brown sugar, firmly packed; 1 large egg; 1 1/2 cups unbleached flour; 1 teaspoon ginger; 1 teaspoon cinnamon; 1/2 cup butter, or shortening

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Recipe by Julesong

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Mendenhall Sourdough Gingerbread created by Tea Jenny

Last summer I enjoyed an Alaskan cruise, and we had a fabulous time at the Mendenhall Glacier. :) Alaska is also well-known for its sourdough... and brought together here is a delicious combination of sourdough and gingerbread. Enjoy!

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ingredients

1 cup sourdough starter
¹⁄₂ cup hot water
¹⁄₂ cup molasses
¹⁄₂ teaspoon salt
1 teaspoon baking soda
¹⁄₂ cup brown sugar, firmly packed
1 large egg
1 ¹⁄₂ cups unbleached flour
1 teaspoon ginger
1 teaspoon cinnamon
¹⁄₂ cup butter, or shortening

directions

Preheat oven to 375 degrees F.
Cream together the brown sugar and shortening.
Then add molasses and egg, beating continuously; set aside
In a separate bowl, 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.
Pour into lightly buttered and floured 8"x8" baking pan and bake at 375 degrees F for about 30 minutes or until done.
Best served with ice cream or whipped cream while still hot.

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RECIPE MADE WITH LOVE BY

@Julesong

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@Julesong

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"Last summer I enjoyed an Alaskan cruise, and we had a fabulous time at the Mendenhall Glacier. :) Alaska is also well-known for its sourdough... and brought together here is a delicious combination of sourdough and gingerbread. Enjoy!"

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review by listlocus

1/3/2021

I ended up using the cake method for this one. I used tepid, rather than hot, water, added the starter to the water and squished it into an even slurry, then alternated adding dry and liquid (the slurry) to creamed butter/brown sugar/egg/molasses in three or four total additions. I also upped all of the spices and added minced fresh ginger and black pepper. Baking now in a clear glass Anchor Hocking dish, it’s risen high in the middle and will probably need to go 45-60 min to bake completely. I know it will taste great, because what’s not to like?!

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review by KJ D.

12/7/2019

This recipe should be rewritten correctly - with ingredients listed in order of use - for ease of use. That being said, it’s an “ok” recipe and good way to use up sourdough discard. Next time I will add more ginger and cinnamon and a touch more sugar and salt. It needed just a boost of flavor. Mine was a tad overdone so watch your oven temp/baking time.
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review by K1968

9/11/2013

I have to say I was not that keen on this cake. Which was disapointing after reading some of the other reviews. Firstly I found it took a lot longer to cook than the recommend time and still it was thick and stodgy inside. I also found the 1/2 cup of molasses to much, I did not like the flavour and it over took the ginger. :(

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review by CheyenneAnn

2/24/2013

This tasted wonderful. I followed the recipe as written except for bumping up the cinnamon and ginger as previous reviewers suggested. Nice and moist. Didn't taste like sourdough at all. Mine stuck to the pan, despite greasing and flouring a pan I've used many times. I will try again and see if that happens again.

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