Brownies

For this week's assignment I went way out of the box and instead of the gluten free breads I decided to use my sourdough starter for something different, brownies. They turned out great! A cake like brownie that was sweet with a hint of sour in the backround. They didn't last very long.

I activated my starter like I would when making bread and then used it in the recipe. To activate I use 1/2 cup of starter from the fridge and add 1 1/2 cup WW flour and 1 cup of water and let it proof for 12 hours. Then I add 1 more cup of WW flour and 1/4 cup of water and let it proof for another 12 hours, this is the activated starter. There was more than I needed for the brownies, so a loaf of bread was a nice side product. Worked like a charm.

Sourdough Brownies

4 (1 ounce) squares sweet baking chocolate
1/2 cup hot water
1 teaspoon baking soda
1 cup Margarine ; (2 sticks)
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup chopped walnuts or pecans
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups sourdough starter

Place chocolate in small saucepan and add hot water; bring to a boil, stirring. Add baking soda and mix well. Mixture will be foamy. Set aside until lukewarm.
In a large bowl, cream margarine and sugar together until fluffy. Add eggs and mix in thoroughly. Add vanilla extract and cooled chocolate mixture and nuts. Gradually add flour that has been sifted with salt. Lastly, add the starter. Beat well after each addition. Grease and flour a 9 x 13-inch pan and pour batter into it. Place pan in a warm spot for 30 minutes.
Heat oven to 350 degrees F. Bake brownie for 35 to 40 minutes.



Go on over and visit Michelle at bigblackdogs and check out what the other bakers did this time around.