Sour Dough Juice Pulp Quick Bread

 Sour Dough Juice Pulp Quick Bread

Sour Dough Juice Pulp Quick Bread

Lately I've been experimenting with sour dough starter and the resulting baked goods.  I've not yet successfully ventured into regular breads, but I've had some successes with coffee cake and pancakes.  Also, I've been juicing since Christmas when my children got me a juicer.

When I was juicing this morning, I had the thought, "Why not combine my two new-found interests into one thing?"  Here you have it: Sour Dough Juice Pulp Quick Bread!

Remember, when using juice pulp, be sure the pulp goes with the recipe.  For instance, it probably wouldn't be a good idea to use the pulp from peppers in this recipe.  However, they would be fine in the Pulp Burger recipe.  Also, be sure and run the pulp through the juicer twice so that it's well ground and as dry as possible.  In this particular recipe, I used carrot, celery, apple, kiwi, lemon and cranberry pulp.

Sour Dough Juice Pulp Quick Bread
Makes 1 loaf

Pre-heat the oven to 350F.  Spray a loaf pan with olive oil cooking spray, and set it aside.

In a mixing bowl combine  well:

1 1/2 to 2 cups juice pulp (see paragraph above for explanation)
1 cup sour dough starter

1 cup organic sugar
1/4 cup olive oil (could be reduced to 2 tablespoons)

Add and mix well:

2 eggs, beaten
1/3 cup water  (this may need to be adjusted, depending on how thick the sour dough starter is)

Add and mix until combined:

1 cup whole wheat pastry flour
1 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground cloves*

*I forgot to put the ginger and cloves in mine.  It really would be good with them!

Pour the batter into the prepared pan.  Smooth the top with the back of the mixing spoon.

Combine and sprinkle over the top of the batter:

1 tablespoon sugar
1/4 teaspoon ground cinnamon

Bake the prepared dough at 350F for about 50 to 60 minutes or until a knife inserted off center comes out clean. 

 Cool on a wire rack or tipped up on its side if one isn't available.

Serve warm with butter, or wrap in plastic wrap and chill before slicing.  Enjoy!

Notes on Sour Dough and Sour Dough Starter Culture

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Sour Dough Coffee Cake recipe here

I've recently gotten into making my own sour dough.  It's really pretty amazing stuff.  It's just unbleached flour with filtered water allowed to ferment for a few days before using it.  The flour and water "catches" the wild yeasts and such in the air and create the starter spontaneously.  Once ripened, the mixture will have a healthful blend of yeasts and bacteria that are essential for good gut health -- and it tastes good.  What's not to like about that?

I'm not going to post pictures and instructions because there are a lot of folks out there that have done quite admirable jobs at it.  My friend, James, gave me instructions, then I found a site that gave the same instructions with pictures.  This is the link to that site.  

I will say that a lot of sites offer to sell you sour dough starter, and while that may be all well and good; I wanted to make my own.  There's just something really satisfying about creating your own starter culture and then baking with it.

Here are some links that I've found to be useful in this process:

Helpful starter instructions with pictures here.  This is what I did.

Here's a recipe that looks easy for starting out with an Artisan type bread.

And another recipe.

Sour Dough Pancake Recipe here.  I made these and they turned out great!

Lots and lots of sour dough recipes!

From my friend Julie:  "I have tried this -- it makes HEAVENLY bread-- use it in
 any yeast bread recipe to make it exponentially better than with yeast packets! The BEST way to use up the "discarded" starter is to make sourdough egg noodles-- 1 c starter, 3 c whole grain flour, and 2 eggs-- mix, roll, cut, boil. easy as pie-- well, way easier than pie."


Once we've baked with it, at some point it will need to be stored.  I've read several differing opinions about storing the starter.  What I read here seems the most reasonable.  She says to NOT cover the sour dough starter tightly because the expanding gases during the fermentation process can cause the container to explode.  Explosion = bad.