I quite enjoy sourdough in an array of flavors! My daughter ‘L’ decided to switch up the sourdough starter a bit! She made chocolate sourdough by adding some of the main sourdough to a separate jar, and fed it for a week with flour and cocoa dissolved in water.
The sourdough did take on the cocoa and over a few days, slowly went from regular sourdough to a light chocolate. I think had we fed it longer, it may have taken more of the chocolate flavor on. Although, it cannot sit out too long because the chocolate sourdough starter can mold and essentially rot. I suggest using the chocolate sourdough starter within 2 weeks. It definitely still tastes like sourdough, with a light chocolate taste, so we added extra cocoa and chocolate chips to the dough. This is a great sourdough with a crispy crust but a soft and chewy crumb, and is lovely as french toast too!
Let’s get started!
In a large bowl, add 1 cup “cocoa” fed sourdough, and 1-1/2 cups warm water. Stir well.
Add 1 cup whole wheat flour, 1/2 cup unbleached flour, 4 tsp cocoa, 1/2 tsp salt and 2 tbsp honey.
Time to mix!
Stir well, add 1 cup of flour and mix vigorously.
The dough will be very sticky. Not to worry though, because as it sits overnight, the whole wheat flour will absorb much of the liquid.
Dredge 1/4 cup chocolate chips in a couple tablespoons of flour and mix into the dough. Cover and let sit overnight. I always place the dough in a slightly warmed oven and leave the door closed and let it sit until the next morning.
The next day, the dough should have at least doubled. This dough rose wonderfully, thanks to the lovely, bubbly sourdough starter!
Place dough on floured surface and shape into a round loaf. Dust with flour. Let sit 45 minutes.
Place lid on cast iron dutch oven and place in oven. Heat to 400F. Let sit in oven for 10 minutes. Remove lid and place loaf in.
Place lid on and set back into oven. Bake for 30 minutes.
Remove lid, and bake uncovered for an additional 15 minutes. It smells amazing!
Let cool a few minutes before removing from dutch oven.
Set on cooling rack and let cool completely before slicing. Slicing while still hot releases the steam and can result in a gummy and doughy bread.
Once bread is cool, it’s ready to be sliced.
Look at that delicious bread! Tastes yummy, though I would add more chocolate chips and a bit more cocoa next time for a richer chocolate sourdough! But it’s still heavenly!
“Combine life’s two favorites — chocolate and sourdough to create a delicious explosion of happiness in the soul.”
– unknown
Chocolate No-Knead Sourdough Bread
1 cup sourdough starter – fed with cocoa water
1-1/2 cups warm water
1 cup whole wheat flour
1-1/2 cups flour
1/2 tsp salt
2 tbsp honey
4 tsp cocoa
1/4 cup chocolate chips
Stir flour, salt and yeast together. Stir well. Add honey to water and stir. Pour into flour and mix well. Dough will be very sticky. Cover and let rise overnight, about 12 hours. Pour dough onto floured parchment and shape it into a round loaf. Sprinkle dough with a little flour. Let dough rise for 45 minutes. Place cast iron Dutch Oven pot with lid in oven, then turn oven on to 400F. Once oven is heated, carefully put dough (leave it on the parchment) into hot pan. Place the lid on and bake for 30 minutes. Remove lid and bake for 15 minutes. Remove from oven. Let cool completely before slicing.
enjoy from Our City Homestead to yours