Sourdough cinnamon raisin bread

Why use sourdough instead of yeast? There’s actually quite a bit of science to show that sourdough bread is healthier. In one review (Stamataki NS, Yanni AE, Karathanos VT. Bread making technology influences postprandial glucose response: a review of the clinical evidence. Br J Nutr. 2017;117(7):1001-1012), the authors showed that the “use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread.” Sourdough can also increase the shelf life of baked goods. Anyway, I modified this cinnamon raisin bread recipe and substituted my sourdough culture for yeast. It takes a little longer using sourdough:I added 100 g (and subtracted 50 g of milk, assuming the sourdough concentration of flour and water is 1:1) and allowed an overnight rise instead of 2 hours if yeast is used. This version was just as tasty.

Marble Cake

When I was growing up, my mother ע״ה made a marble cake for my birthday. It’s my birthday (39 yo), so I thought I would make my own. This one’s a little different (NYTimes): buttermilk instead of regular milk and a cream cheese for the icing. My mother’s version: 4 eggs separated, 3 c flour, 3 tsp baking powder, 1/4 tsp salt, 2 sticks butter at room temperature, 2 c sugar, 1 tsp almond or vanilla, 1 c milk and melt 2 oz unsweetened chocolate. Combine the flour, baking powder and salt and put aside. Beat the eggs whites until stiff and put aside. Mix the butter briefly then add gradually the sugar until incorporated, then the egg yolks then the almond or vanilla and then alternate adding portions of the milk and the flour mixture. Then add the egg whites. Mix 1/3 of the vanilla mixture with the chocolate. Place in a greased tube pan: 1/2 of the vanilla or almond mixture first, then the chocolate mixture, then the remainder of the vanilla mixture. Cook for 1 hour. For the chocolate icing, first wait until the cake is completely cool. For the icing, 2 oz unsweetened chocolate melted, 1 T butter, 1/3 c milk, 2 c confectioner’s sugar and 1 t vanilla. Beat the melted unsweetened chocolate, the butter, milk, confectioners sugar and vanilla until it’s thick enough to spread. You might need some more milk if the icing is too stiff.