Ingredients
1/3 c. margarine
1 1/2 c. brown sugar
1/2 c. honey
3 eggs, at room temperature
1 c. thick sourdough starter
1 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
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Cream together the margarine, brown sugar and honey. Add eggs, one at a time, mixing thoroughly after each. Stir in baking powder, salt, soda and spices. Mix in flour and starter; mix well. Stir in nuts and apricots. Spread batter in greased and floured 10 x 15 x 1-inch baking pan. Bake at 350° for 25 minutes. Cool 15 minutes. Brush with glaze made of 3/4 cup powdered sugar and 1 tablespoon lemon juice; beat together until smooth. Cool completely; cut into squares.
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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide
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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide