This baked good makes use of a byproduct of sourdough bread making mixed with basic fruit cake parts. It incorporates the portion of sourdough starter that’s sometimes eliminated (discarded) earlier than feeding, alongside apples and different frequent baking elements. The result’s a moist and flavorful dessert or snack.
Its significance lies in minimizing meals waste and including a delicate tang and depth of taste, enhanced by the fermentation strategy of the sourdough. The apply of utilizing starter byproduct in baking has historic roots in resourcefulness and a need to maximise elements. This explicit creation presents a palatable method to benefit from the inherent qualities of cultured flour.