Thanks for sharing the recipe! I’m always looking for ways to use my discard. This one is a winner! I took your advice and added the vanilla and pecans. I also threw in a half cup of oats to the topping and made breakfast muffins out of them. Put a generous spoon of the batter in each cup followed by a tablespoon of the topping another spoon full of the batter and then sprinkled on the rest of the topping. Amazing the family loved it!
@@Jeni_Gough your recipe is wrong, in the video you said 1/3 cup of oil but the recipe says 1 cup of oil. 1/3 cup of oil is only 72 grams and you have listed 240 grams. My coffee cake is ruined, if only I'd converted measurements before I made it.
Hi I was having the thought that with the sourdough starter acting as a rising agent it will replace the baking soda? Is the starter for enhanced flavor purpose only? Tks
@@Jeni_Gough this is new to me. Sorry that I have many questions...Is yours an active starter or just discarded starter? Starter comprises of both flour and water hence do u reduce the same amount of flour from your original recipe similarly the water too? Tks!
