Day 7:
Today is day 7 of my sourdough starter. It has a pleasant, sour smell to it and it is really bubbling away. I wanted to make bread today, but the french bread recipes in the Sunset Bread cookbook said that it took over 24 hours to make the bread. With the heat that we have been having here in Upstate New York, I just don’t want to heat up my kitchen. I did find one recipe in the cookbook for sourdough banana bread. Eager to try my new sourdough, I decided that I was going to make that today.
To see my other posts on how to make sourdough starter from scratch, click here.
Sourdough Banana Bread
1/3 cup butter, softened
1 cup sugar
1 egg
1 cup mashed bananas
1 cup sourdough starter
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup raisins
Cream together butter and sugar; add eggs and mix until blended. Stir in bananas and starter. Add flour, salt, baking powder and baking soda. Mix until just combined; it should still have some lumps. Gently fold in raisins. Pour in greased 9×5″ loaf pan. Bake in preheated 350F oven for 60-70 minutes or until done. Cool thoroughly before slicing.
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