This Healthy Sourdough Banana Bread recipe is an easy and delicious way to use up sourdough starter in a not too sweet banana bread. It is a light and fluffy quick-bread topped with cinnamon sugar, this just may be the most perfect breakfast idea!
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Jump To
- 💖Why we love banana bread with sourdough starter:
- Sourdough banana bread
- 🛒 Sourdough Banana Bread Ingredients
- Equipment you need to make best sourdough bread recipes:
- 🍽️ How to make easy sourdough discard banana bread?
- Using up sourdough discard:
- 🫙 Leftover and storing Sourdough Banana Bread
- 📃 What can I add to sourdough banana bread-substitutions & variations:
- ☑️ Lora's Tips for sourdough bread recipes using starter:
- What to serve with easy sourdough discard banana bread?
- ❓ FAQ'S
- Some other sourdough recipes you'll love:
- Sourdough Banana Bread
We make a banana bread at least once a week here. Our banana bread passion goes way back. For example, this is the very first one shared here. It’s a classic recipe and I use mom’s recipe that she taught me some years ago.
It actually was one of the first recipes I learned how to bake. It could all be mixed together by hand. I usually make two and end up giving one to my neighbor or to my brother’s family.
If you happen to have a sourdough starter and aren’t sure what to make with the discard, this is the recipe! No more guilt every week when it’s time to toss out the discard…you could make an easy banana bread.
There was a time when I had a sourdough starter in my fridge. I made a sourdough pizza and sourdough pie (so GOOD!). But of course, a hurricane happened and we lost power and I lost my starter.
My sweet husband brought me some of his sourdough starter from work a couple weeks ago and it has been sourdough everything here since then. Now to find the time to share all the recipes!
If you like this recipe you might like cinnamon apple bread with apples or banana bread biscotti.
💖Why we love banana bread with sourdough starter:
- Waste Not, Want Not: Since it uses sourdough discard, this is a great recipe to reduce kitchen waste.
- Uniquely Delicious: The addition of sourdough discard makes this banana bread little bit sweet and also tangy, which makes this extra delicious.
- Super Soft and Flavorful: The natural acidity of the sourdough discard makes the bread even softer and fluffy.
- Versatile: Perfect as a breakfast treat, an afternoon snack, or for dessert. Plus, it’s really easy to customize with by adding in nuts, chocolate chips, or dried fruit.
- Simple and Satisfying: With only 10 minutes of prep time, this is the perfect recipe if you're just learning to bake with sourdough discard.
- Everyone’s Favorite: Turns your go-to banana bread into everyone's favorite by incorporating that sought-after sourdough twist. The added cinnamon-sugar topping makes it extra special!
There is something so comforting and relaxing about the scent of a cinnamon-sugar topped quick bread baking in the oven. The best part is it makes the whole house smell divine and is so easy to put together.
Sourdough banana bread
Sourdough Banana Bread is a delightful twist on my traditional banana bread recipe, it uses sourdough discard to add depth and a subtle tang to this beloved classic. If you're looking to reduce waste, this is the perfect recipe since you're adding in unfed sourdough starter into your baking routine.
The bread is really super easy to make! It all begins by combining the dry ingredients together—flour, baking soda, and baking powder—to ensure a consistent texture throughout the loaf. I just love baking with brown sugar! The addition of light brown sugar adds a rich, caramel-like sweetness that complements the natural flavor of the bananas beautifully.
In a separate bowl, mash your ripe bananas and mix them with the sourdough discard, which not only helps in utilizing leftover starter but also enhances the bread’s moisture and flavor profile. The mixture of sourdough discard and bananas is then combined with the dry ingredients, creating a batter that is ready for the loaf pan.
The magical final touch is just before baking, a final sprinkle of cinnamon or a handful of nuts can be added for an extra layer of flavor and texture. Bake in a preheated oven until a tester comes out clean, and you’ll have a deliciously unique sourdough banana bread.
This bread is not too sweet (you could even use less sugar if you prefer) and is a cross between a classic banana bread and a sourdough loaf.
A really great grab and go breakfast in the morning. Just slice up your loaf and wrap each slice in plastic wrap. So perfect for those busy school mornings. Let's get onto the recipe!
🛒 Sourdough Banana Bread Ingredients
Here is all you'll need to make this delicious quick bread recipe (full printable recipe can be found below):
- Bananas: Add natural sweetness and moisture, which is super important bread’s texture; use about 1 cup mashed.
- Vegetable oil: You could also use coconut oil. Also adds moisture and ensures the bread remains soft and tender.
- Brown sugar: Gives the bread a rich, molasses-like sweetness that complements the bananas.
- Eggs: Bind the ingredients together and contribute to the bread’s structure and rise.
- Vanilla extract: Enhances flavor with a warm, aromatic sweetness.
- Sourdough starter (stirred down): Utilizes discard for a tangy depth of flavor and slight leavening.
- Plain coconut yogurt: Adds creaminess and moisture; can be substituted with more sourdough starter for a different texture.
- All-purpose flour: Provides the structure for the bread, ensuring it holds its shape.
- Baking soda: A leavening agent that helps the bread rise.
- Baking powder: Works with baking soda to create a light and airy texture.
- Sea salt: Balances the sweetness and enhances the overall flavor.
- Cinnamon-sugar for topping: Adds a sweet and spicy crust to the bread’s surface, giving it a delightful texture and flavor.
Equipment you need to make best sourdough bread recipes:
- Mixing bowls: I love my Pyrex mixing bowls, but you could use any sort of bowls that you like. The whole recipe is mixed by hand.
- Measuring cup: This is the measuring cup I use and I really like.
- Measuring spoons: A set of measuring spoons and also measuring cups that is great for baking.
- Loaf pan: A metal loaf pan is just what you need to bake up this quick bread. Use whatever brand you have on hand, but I do like this one.
🍽️ How to make easy sourdough discard banana bread?
It all starts out with the bananas! First thing you have to do is make sure you have set aside some really ripe bananas. The more ripe, the more naturally sweet and moist your bread will be! Even if they seem they've gotten a little dark, don't throw them out! Use them for this recipe!
Gather all the rest of your ingredients. It's classic banana bread ingredients, like flour, baking powder and soda, salt, sugar, oil (you could use vegetable or coconut oil), eggs (use flax eggs to make it vegan).
I used my sourdough starter (unfed...it's the portion I was discarding this week) and a little bit of unsweetened coconut yogurt. You could use a dairy yogurt or more sourdough starter.
Here is my new love: my sourdough starter!
- Step 1: Mash the bananas.
- Step 2: Stir together the dry ingredients.
- Step 3: Combine the wet ingredients.
- Step 4: Combine them all together.
I like to use a spatula to make sure I'm folding it all together and getting all the ingredients from the side of the bowl. It is all mixed together by hand. If you prefer to use a mixer, you could do it all with your electric mixer.
- Step 5: Transfer batter into the loaf pan and sprinkle cinnamon sugar on top and bake!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Using up sourdough discard:
- Make sourdough pancakes or waffles for a delicious breakfast or brunch option.
- Whip up some sourdough crackers for a savory snack.
- Bake sourdough discard into savory muffins or bread rolls.
- Use it as a starter for a flavorful sourdough discard bread.
- Incorporate it into pizza dough for added flavor and texture.
- Experiment with sourdough discard in recipes like this banana bread or other quick breads for a tangy twist.
🫙 Leftover and storing Sourdough Banana Bread
- Room temperature: Banana bread can keep stored at room temperature for up to 3 days as long as it's wrapped tightly in plastic wrap and kept in an airtight container.
- Refrigerate: Wrap it tightly and keep in an airtight container, or keep it in a large zipped lock bag. It will keep for up to a week stored correctly in the fridge.
- Freeze: You could wrap the whole loaf tightly with plastic wrap and a layer of aluminum foil and then place in a large zipped lock bag. Best way to freeze would be to cut into individual slices and enjoy, wrap tightly with plastic wrap and store in zipped lock freezer bag. Stored correctly should keep fine 2-3 months.
📃 What can I add to sourdough banana bread-substitutions & variations:
- You can substitute the vegetable oil for melted butter or coconut oil.
- To make this recipe vegan, you can use a flax egg instead of eggs.
- For a gluten free option, you can use an all purpose gluten free baking mix in place of the all purpose flour.
- If you don’t have coconut yogurt, you can use plain Greek yogurt.
- You can omit the cinnamon-sugar topping if desired.
- To make a chocolate chip version, add 1/2 cup semi-sweet chocolate chips to the batter.
- Other mix in ideas could be chopped nuts, raisins or dried cranberries.
☑️ Lora's Tips for sourdough bread recipes using starter:
- Mash the bananas until they are really smooth. If you have any lumps, they will be visible in the finished loaf.
- For the best results, use dark brown sugar. This will give a lovely warm molasses flavor to your banana bread.
- Make sure to measure both the all-purpose flour and sourdough starter correctly. Too much or too little of either can cause your loaf to be dry or gummy.
- If you want to make this recipe vegan, you can substitute the eggs for chia or flax eggs, and use a plant-based yogurt to replace the coconut yogurt.
- Once your banana bread is finished baking, let it cool completely before slicing into it. This will ensure that it holds its shape and doesn’t crumble as you slice into it.
What to serve with easy sourdough discard banana bread?
Banana bread can be enjoyed on its own or paired with different accompaniments.
- Goes really nicely with a small bowl of strawberries, blueberries, or raspberries
- A dollop of Greek yogurt or whipped cream for added creaminess
- Nut butter, like almond or peanut butter, for a protein boost
- A sprinkle of chopped nuts or seeds for a little bit of extra crunch and nutrition
- If you want an extra touch of sweetness, a little drizzle of honey or maple syrup for added sweetness
- It's extra cozy serving it with a cup of hot tea, coffee or cappuccino.
❓ FAQ'S
For the best flavor and taste, seek out ripe bananas; they should have a soft texture and be mostly brown with very minor yellow tones still visible on their peel.
Sourdough is undoubtedly one of the healthiest breads available. Not only does it contain more vitamins and minerals than conventional bread, but its lower phytic acid content also increases mineral absorbency for your body. This means that not only will you taste the difference with Sourdough, but your body will be getting a nutrient-rich dose every time!
Absolutely! You have the choice to preserve your bananas up to 3 months - whether you prefer them unpeeled or diced into bite-sized chunks. Simply place the whole fruit in an airtight container, or peel and chop them before placing them inside a zip-lock bag. Enjoy your creamy frozen treats knowing that they'll last long enough for every summer day!
You can try mixing it a little longer, but it's normal for the bread to be a little lumpy.
Sourdough bread is generally considered to be healthier than white bread since it has more vitamins and minerals, as well as a lower glycemic index. However, the health benefits depend on the ingredients used to make the sourdough bread. For example, if your sourdough contains refined sugar or unhealthy fats, then it may not be as healthy as other options.
Sourdough bread is often considered healthier than yeast bread because it has a lower glycemic index, more vitamins and minerals, and fewer calories. Additionally, the fermentation process used to make sourdough can help pre-digest some of the starches in wheat flour, making them easier for your body to digest.
Yes, it is very good! The sourdough discard adds a subtle tanginess that complements the sweet flavor of the bananas, creating a unique and complex taste profile.
Sourdough banana bread can be a healthier option compared to traditional banana bread due to the fermentation process of the sourdough, which may help in reducing the bread's glycemic index and increasing nutrient absorption. However, like all treats, it should be enjoyed in moderation as part of a balanced diet.
Absolutely, you can make sourdough banana bread using sourdough starter discard, which adds a deliciously tangy twist to the classic sweet treat. Incorporating sourdough discard not only enhances the flavor but also helps in reducing waste from your sourdough baking activities.
Yes! You could easily make this recipe into muffins! Simply prep your muffin pan with baking spray (or butter)and fill a tin 2/3 full. Bake for 15-20 minutes or until golden brown, or your tester comes out clean. The muffins do freeze great and the kids just love them!
To make healthier banana bread, sub out the all-purpose flour with whole wheat flour to add in some fiber. Reduce the sugar or substitute the sugar with some honey. Additionally, incorporate unsweetened applesauce or Greek yogurt in place of some of the oil or butter to lower the fat content.
Here's my really simple homemade banana bread recipe:
Preheat your oven to 350°F grease a loaf pan (or line with parchment paper and spray with baking spray). In a bowl, mash 3 ripe bananas, then mix in 1/4 cup coconut oil (or melted butter), 1/2 cup sugar (or sweetener of choice), and 2 eggs. Gradually stir in 2 cups all-purpose flour, 1 teaspoon baking powder and baking soda, and a pinch of salt until just combined. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing and enjoying!
Some other sourdough recipes you'll love:
Did you make this? Please RATE THE RECIPE below:)
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Sourdough Banana Bread
Ingredients
- 3 ripe bananas (will yield 1 cup mashed bananas about 3 small, 2 ½ medium or 2 large bananas)
- ¼ cup vegetable oil coconut oil, or melted butter
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sourdough starter stirred down
- ¼ cup plain coconut yogurt you could use more unfed sourdough starter instead of the yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1-2 Tbsp cinnamon-sugar for top, optional
Instructions
Prep loaf pan:
- Butter a 9x5 loaf pan. You could also line with parchment paper and spray with baking spray. Preheat the oven to 350 degrees.
Mash bananas:
- In a large bowl, mash the bananas.
Add in oil, sugar, eggs, vanilla extract:
- Add in the oil, sugar, eggs, vanilla and stir together until combined.
Fold in starter:
- Fold in unfed sourdough starter (you are using the discard, the starter is not fed) and coconut milk yogurt (if you’re using).
Whisk together dry ingredients:
- In a separate bowl, whisk together the flour, sea salt, baking soda and baking powder.
Combine dry to wet ingredients:
- Add dry ingredients to wet and stir until combined. Be sure to stir bottom and sides of bowl to combine it all.
Transfer batter to prepped pan:
- Transfer batter into the loaf pan and sprinkle cinnamon sugar on top (topping is optional).
Bake the bread:
- Bake for 55-60 minutes, or until a tester inserted in middle comes out clean.
Cool loaf:
- Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Amanda says
The whole family could not get enough of this amazing recipe!
Annie says
This is brilliant! Two of my favorite breads in one!
Dorothy Reinhold says
I have the perfect bananas for this bread. I can't wait to have a warm slice!
Erin | Dinners,Dishes and Dessert says
I know for sure this bread would be a huge hit in my house!
Katerina @ diethood .com says
This is such a fantastic idea!! I can't wait to make it!!
Catalina says
I am in heaven! I would like to wake up with this banana bread!
Donna says
I don't see the eggs in the ingredients list but am going to make it with two eggs (as in the photo). The Pumpkin Sourdough bread was amazing, so I have to try the banana version!
Lora says
Hi Donna...sorry it was omitted on the list! Just added them on! I make the banana one often...the kids love it! And I love the texture. I also want to try the version where you leave it leavening overnight!! Happy Baking!
Donna M Magnani says
Yumm. The banana taste really comes through . . . and just the right amount of sweetness. Thanks for sharing your wonderful recipes!
Lora says
awww, thank you so much, Donna! Your sweet comments made my day today! I'm happy it worked out great for you! XXX
Angie Roberts says
Mines in the oven now ! I'll update how it comes out. Can't wait!
Lora says
Fantastic, Angie-Happy Baking! XX
Tegyn says
Hello, thank you for the recipe. I’m new to sour dough and am not sure what you mean by “stirred down”. Is that a ratio of water to straight starter? Thank you
Lora says
Hi Tegyn-how cool you're exploring sourdough baking! "Stirred down" is just stirring the starter in its jar and then after stirring it, removing the portion for the recipe (as opposed to removing portion of starter from jar without stirring it). Hope that clarifies! Happy baking! XX
Sarah says
I read the post and didn’t see the answer to this question but sorry if it is redundant. I have a starter I am currently feeding so could I use this recipe as well, though it’s not my unfed discards? Not sure what the outcome would be, I am new to the starter game
Lora says
I've made this always with the the discard of the starter (the unfed part I was going to toss). It's really the best way to use what you're going to get rid of, so no waste. If you want to use your fed starter instead, it will still turn out great! Happy Baking! XX
Alana says
Are you using freshly fed starter or are you using discarded starter.?
Lora says
I do mention at the very beginning of the post that it is a recipe using the discard and it's noted in the recipe...a great way to use up what you were going to get rid of for the week! Happy Baking!
Michelle says
This was so delicious! I think I prefer it to regular banana bread. I like the texture and the fact that it was not super sweet. Will definitely be making us again. I liked that I was able to use up some of my discard plus my sad bananas.
Lora says
I always have sad bananas that aren't even right for a smoothie:) Yes, so lovely to use up discard and also, not overly sweet. Really happy you enjoyed it, Michelle! Happy Baking! XX
Karla says
Hi, I can’t wait to try this soon! I’m fairly new to sourdough baking and getting a feel for it. Just want to clarify that you don’t need to let the loaf rise (proof?) immediately before baking? This would be the first time I’ve baked a sourdough straight away. Thanks 🙂
Lora says
Hi Karla-Yes...this is a bread that does not need to wait to proof...bake it as soon as you put it together. It's a quick bread using the discard and is really great! Happy Baking! XX
Lydia says
What volume of bananas did you use? “3 bananas” can yield a variety of banana mush amounts!
Lora says
Hi Lydia-Yes, you're right! And I adjusted recipe to show that it is 1 cup of mashed bananas ( about 3 small, 2 ½ medium or 2 large bananas). Happy Baking!
Grace Knight says
I made this with three big bananas, no sugar, and used 1/2 buckwheat and 1/2 white flour. It came out amazingly, so spongey, moist and puffy.
Lora says
That's great to know that it turned out so nice with addition of buckwheat flour (and no sugar!!). Happy Baking, Grace! XX
Ailsa McInroy says
Lovely. Turned out really well.
Lora says
Hi Alisa-Thanks for letting me know and that you enjoyed! Happy Baking! XX
Emily says
I thought I had already found my favorite sourdough banana bread recipe but then yours came along. I love the ingredient choices (I did sub coconut oil). This recipe beats the other one I was using because it is moister, which is something I look for in banana bread. So, so good!
Lora says
Hi Emily-Thank you! That's so nice to hear! It is very moist! I have to bake one a week or I just miss it!Happy Baking! XX
Samantha says
I've now shared this recipe with lots of friends after we've all become lockdown sourdough bakers! It's so good, and I can't wait to experiment with choc chips and nutella in future bakes of this recipe.
Lora says
Hi Samantha-Awwww...how kind of you to share my recipe with friends...so happy you like it! ohhhh, Nutellaaaaa!! I do have a Nutella Cake https://www.savoringitaly.com/nutella-cake_05/ (such bad photos in a very old post, but to give you inspiration!). And you could use that method do use this one w/Nutella! Happy Baking! XX thank you!
Stella says
thanks for sharing, it is wonderfully moist and tender! i have too much sourdough discard, so this is a great addition to the baking repertoire. i added walnuts and chocolate chips, and it is a big hit!
Lora says
HI Stella-Thank you and thanks for letting me know! I love the addition of walnuts and chocolate chips idea...sounds delightful! Happy Baking! XX
Tom H says
This recipe was outstanding! Turned out perfectly - will definitely be making it again.
Lora says
Hello Tom, Thanks so much for letting me know! Very happy you enjoyed it...Happy Baking!!
Carol says
Oh my! Your sourdough banana bread recipe is the best banana bread I have ever baked! Seriously, I stopped making banana bread years ago because no recipe produced a bread that wasn't either burnt on outer edges while cooked through the center, or just right on the outer edges and a glummy mess on the interior.
The ratio of flour to sugar is perfect.
I used 100% whole wheat flour and added 1/2cup walnuts. It came out perfect. Thank you!
Lora says
Hi Carol-Thank you for letting me know! Really happy you enjoyed it 🙂 Great to know you subbed in 100% whole wheat and some walnuts...that sounds fantastic! Happy Baking!! XX
Irene says
I loved this banana bread recipe! I made this a month or two ago and am making it again tonight! I doubled the recipe and added chocolate chips last time, and it was so good. If my memory is correct, I also subbed sour cream in for part of the yogurt as I ran out part way. Whatever I did, it came out great! Thanks for sharing this recipe with us!
Lora says
Hi Irene-thank you and thanks so much for letting me know! Great idea to double the recipe!! Happy Baking! XX
Lissa says
How much chocolate ships did you add? Thanks
Lora says
Hi Lissa-I did not add chocolate chips to this particular banana bread. You could add 1/2 cup (or more, if you like more chocolate). Like in this recipe, I added 1/2 cup: https://www.savoringitaly.com/banana-pear-bread-with-dark-chocolate/
Happy Baking! XX
Irene Tong says
Love how it comes out soft with a little crunch on the outside. Can I add 1/2 cup of walnuts to the recipe? Thank you!
Lora says
Hi Irene-Thank you! Yes, that makes it extra delicious! I think that's a great idea! Happy Baking! XX
K says
Doubled recipe - swapped coconut oil and added walnuts. Made muffins - took about 22ish minutes. Yum!
Lora says
Hi K...what a great idea! Love the addition of walnuts! Happy Baking! XX
Cassandra says
I made this last night, yummy! I used applesauce instead on oil, used all starter instead of yogurt, oat flour and no sugar. Wonderful texture and taste. Only lightly sweet which means I can top it with whatever I want to sweeten it. Thank you!
Lora says
Hi Cassandra-Thank you for letting me know you enjoyed the recipe. Love that you subbed in apple sauce and all starter. And no sugar...fantastic!! Sounds amazing! Happy Baking! XX
kay says
Hi Cassandra,
How much applesauce you used to replace the oil?
Thanks!
Lora says
Hi Kay-I messaged Cassandra on Pinterest where she mentions she subbed in applesauce...she responded that she used a 1/4 cup applesauce. Hope that helps!
Elissa says
This was superb. Always hunting for sourdough discard recipes, and this recipes trumps any banana bread I've tried. The crust is lovely, so moist and tasty. Used half whole wheat and added nuts. Based on others comments I will use all whole wheat next go round. This will be my go-to from here on.
Lora says
Hello Elissa-So very happy you enjoyed it...this is definitely our favorite banana bread recipe. Love that you added nuts and used some whole wheat. And all whole wheat for next time sounds perfect!! Happy Baking! XX
Pauline says
Tried this recipe today to bring for my Godmother. All the excellent comments about the recipe are true. Thank you Lora. Wishing you a Happy Mother's Day from Canada.
Lora says
Hi Pauline-how nice that you baked it for your Godmother. I'm so happy you enjoyed the recipe! THANK YOU so much...Happy Mother's Day to you!! XX
Bridie says
I did not put cinnamon sugar on it because it would be too sweet. I added a teaspoon each of cinnamon and mixed spice to the mix. I will make this again as it is not overly sweet. I would add some more spice and maybe chipped walnuts. Easy recipe and good use of sourdough discard.
Lora says
Hi Bridie...I'm really happy you enjoyed the bread and it's so kind of you to take the time to leave such a lovely review! Happy Baking! XX
Caron says
I save my discard in a jar in the fridge (I do no feed it). Can I use that or should ot be fresh discard?
Lora says
Hi If you just removed the discard and put in the fridge, go ahead and use it. I have stored my discard overnight in the fridge and used it next morning. But it should be fine in the fridge for up to 1 week:) Hope that helps!
Susan Wilson says
Amazing recipe! The loaf was so light and airy, not dense. Tender and so delicious.
I used some left over active starter from bread baking and combined
it with some discard. About half and half.
This is unsurpassed by any banana bread I have made or eaten.
Thank you so much! I am looking forward to trying your other recipes.
Lora says
Hi Susan-Thank you for taking the time to leave a comment. I'm so happy you loved the recipe! Thanks for explaining how you used some discard and and some active starter from bread baking...I'll have to try it like that next time! Happy Baking! XX
Shireen Boyd says
Hello!!
Can I substitute regular all-purpose flour for einkorn all-purpose flour and would I need to change the ratio of flour?
Lora says
Typically Einkorn Flour can be substituted in a 1:1 ratio with all-purpose. I never made the sourdough banana bread with Einkorn flour, so I'm not sure how it will turn out (and not sure if it will require tweaking the recipe a little). You're welcome to try the recipe as it is replacing with the Einkorn flour and as you're making the batter, if you're an experienced baker, you should be able to tell if the batter is the right consistency, and adjust if you need to. I hope it turns out!
Raisa says
que es Masa madre y como se prepara
Lora says
Hola Raisa-Aquí es la receta: https://www.savoringitaly.com/sourdough-starter-recipe/
Choco3 says
Delicious! This is a keeper.
Lora says
Hi Thank you so much for letting me know!! So happy you enjoyed.