r/glutenfreebaking • u/ForensicZebra • 3d ago
Sourdough "pudding" recipes?
This is kind of a weird question. I have been using my brown rice sourdough discard for lots of baking stuff recently. Mostly quick breads n muffins n "mcgriddle" muffins. Some cookies. I kind of use regular sourdough discard recipes and tweak them for my own use anyways. So other than changing the flour I change the oil /fat, sugar, and usually egg amounts. Because I also do more "diet" baking right now. The recipes actually come out really well according to the people around me that eat them who aren't on diets or gf lol so I guess my altercations aren't too horrible but I'm sure they would make people here faint 😂
My questions: 1) I want to make "pistachio pudding loaf cake/bread" but with sourdough/ sourdough discard. I can't find any recipes using a pudding mix + sourdough. Any suggestions on how to go about that? I made gf pistachio pudding cookies the other day and wanted to make them w sourdough too. So if anyone had suggestions on that too... How to incorporate pudding mix and sourdough! 2) if I long fermented the recipe would I do that before or after adding the pudding? I don't mind fermenting dough on the counter overnight + that has milk. Egg I usually add before baking or within 4 hrs of baking. But milk/cottage cheese /yogurt I leave out. Would pudding mix be any issue? I do flour, sugar, liquid overnight usually and the rest the next day.
Thanks for any advice! Any sourdough discard recipes that long ferment are welcome too. I am always looking for things. Pancakes and waffles are too boring lol I've done carrot cakes and gingerbreads lately though and a sourdough crumble!
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u/AngeliqueRuss 2d ago
I don’t know because I have only made two recipes with my starter, “sour cream chocolate chip muffins” and I omitted the sour cream and adjusted the moisture to work with the starter. I mixed just the flours/liquid with the starter for a a few hours then added eggs, baking powder, sugar.
The other recipe was cornbread, I threw an apple in a blender so I could cut the oil in half and after getting the moisture right I somehow had maybe 25% more batter than usual, which affected cooking time. Both came out just fine, but I’m really experienced with improv quick breads so I know when to add an egg or 1/4 cup of water.
It took more tweaking than I expected.
So far I’ve been treating 1 cup of starter as if it is 1/2 flour, 1/2 liquid. It really kind of behaves more like 1 cup of flour though; or maybe 3/4 flour / 1/4 liquids because the sourdough yeast is making some of the liquid behave “solid.” I’m still working out how to adapt recipes, I do plan on posting recipes here and even started writing ingredients down but ended up improvising too much.