Baking with My Sourdough Starter – Sourdough Citrus Cranberry Loaf

Like many Americans, I am resorting to recipes from the past and especially Sourdough now that I have found that yeast is a treasured commodity and I have plenty of time. The recipe I used for my starter was from King Arthur flour. I have been feeding it as directed and discarding the starter as directed. Well, after about four discards I decided it was time to use the discard and not toss it. After searching many recipes and experimenting with many, I think I have come up with the perfect loaf using sourdough starter (or discard). Now that my starter is ready to go in the refrigerator, I am ready to try my hand at that perfect loaf of Sourdough Bread. In the meantime, I think this bread recipe will be one I will keep making with my wonderful new starter.

Sourdough Citrus Cranberry Loaf

Ingredients

  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 3 teaspoons orange zest (divided)
  • 4 teaspoons orange juice (divided)
  • 1/2 cup sourdough starter (discard)
  • 3/4 cup milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Generously grease one standard loaf pan (8.5 x 4.5) set aside. Combine the flour, baking powder, salt and cranberries in a bowl, mix to combine. In a medium mixing bowl mix together the oil, sugar and eggs. Mix well with a hand mixer. Add the follow ingredients in the following order to the oil, sugar, egg mixture. 1/3 cup flour mixture, milk, 1/3 cup flour mixture, sourdough starter, remaining flour mixture – thoroughly mix after each addition. Stir in 1 teaspoon orange zest and 1 teaspoon orange juice. Mix well and pour into prepared loaf pan. Bake for 60 minutes or until a tester comes out clean. While the loaf is baking make the glaze, stir together the remaining 2 teaspoons of orange zest, remaining 3 teaspoons of orange juice and powdered sugar. Mix well, cover and set aside until bread is finished baking. Once bread is finished baking, remove from oven and let cool for 8 minutes. Remove bread from the pan and spread the warm loaf with the glaze. Let cool prior to slicing.

2 thoughts on “Baking with My Sourdough Starter – Sourdough Citrus Cranberry Loaf

  1. Melissa Scott

    My neighbor gave me sourdough starter during Covid. I’m on week three and I needed a new recipe. I look forward to trying this one. I happen to have cranberries in the freezer.

    • carol lou

      I used dried cranberries (Craisins) – if you have fresh cranberries in the freezer, I think they will work out great. Enjoy!

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