This cake uses sourdough discard in the batter for a uniquely delicious taste that has a lovely flavour that comes from a mild tang of the discard. It is a sustainable, healthy and a delectable treat

The woods are still, the hills standing in deep stillness, the birds silent. It is a winter evening. It is freezing cold outside. 

A group of White-throated laughing thrush are huddled together on the wild cherry tree, letting out soft squeals at intervals. There is a calm, a numbness pervading all around. 

The stillness of the eternal night is shattered by the sonorous notes of small tits that crowd the cherry tree for the nectar of the flowers. 

The cherry tree blossoming profusely adds some colour and breaks the monotony of the brown winter foliage all around.

Our pond is frozen and so is the smaller pond where the birds drink water. Our younger one is intrigued to see the frozen pond. The stones below gleam in the icy frame. He breaks the ice at different points. Soon the Blue Jays arrive and drink water at the fragmented joints.

The Sun is pale and dull but with a little warmth. The batter for a Sourdough discard Cake is resting outside. It ferments and is ready to go ahead with other ingredients. Soon it is in the oven and a chocolaty aroma pervades all around. It is a Birthday Cake. A healthy and Vegan Birthday Cake at the insistence of the birthday girl who turns fifteen.

Sourdough discard cake is one of the tastiest cake ever. It has a beautiful flavour that comes from sourdough. A mild tang of the sourdough takes it to another level. 

We baked two cakes. Since it is a birthday cake, we baked two cakes,   dressed it up with ganache and wrapped it in a delicate chocolate collar.

Vegan Sourdough Discard Chocolate Cake


  • 1 cup all-purpose flour / whole wheat flour
  • 1 cup unrefined sugar
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ cup sourdough discard
  • ½ cup warm water or warm milk (non-vegan version) (2 tbsps more if using whole wheat flour)
  • 1 tablespoon apple cider vinegar/white vinegar
  • 1/3 cup oil
  • 2 teaspoon vanilla extract


  1. Line and grease one 7 inch round cake pan.
  2. In a large deep bowl, mix the discard and water/milk.
  3. In another bowl, sift flour, cocoa and sugar. Add this dry mix to the bowl that has discard and water/milk. Mix to get a homogenous mixture.
  4. Cover and keep for 2-3 hours in a warm place. The batter will get fermented. It will expand a bit.
  5. Preheat the oven to 180 degrees C.
  6. Add salt, baking soda, oil, vinegar and vanilla extract and mix well to get a smooth batter.
  7. Pour the batter into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Remove from the pan after 5 minutes. Cool on the rack. Slice when cold.

Note: This is the recipe for one cake. The cake is a little crumbly, especially if using whole wheat flour,  If baking with whole wheat flour, use the fine variety.




 Herb and Cheese Star Bread is a showstopper on the dining table.  With an overload of cheese, the bread has a soft buttery cheesy centre full of flavours of the herb mix. Star bread makes a great accompaniment to hot soup. 

Forests are a complete world in itself. One can learn all the important lessons of life here. Pause! says the season of fall. The fruit trees are bare. The brown branches were once full of leaves all verdant and vibrant. Now silent in winters, conserving the energy and waiting for spring to arrive. Then there will be blossoms of all hues and colours and of many vibrant shades.

Similarly in life, one needs to pause, introspect and go slow. There are always good times ahead after a gray period. And this is always cyclic. One has to see the beauty and goodness in every season and behind every reason. The bare orchards look calm and serene. The wind gushes through them whispering through the branches.

A clear morning offers a breathtaking view of the snow-clad mountains and one can never have enough of it. A Grey Winged Blackbird sings on the bare branches of the pear tree.

 As the sun sinks in the horizon and the temperature plunges down. The stones gleam as they wear a layer of frost. The grass looks like needles of glass.

Everyone is excited about the dinner. A Herb and Cheese Star Bread with an overload of cheese would be so comforting with tomato soup. 

 This bread gives such festive vibes. The cheesy petals were pulled and dipped in soup. It was a sumptuous meal.

Shaping the bread is like an adventure.  

This can also be made into a sweet bread. Use cinnamon, sugar and butter for a sweet filling.


Herb and Cheese Star Bread



  • 2 cups all-purpose flour / whole wheat flour*
  • 1 teaspoon salt
  • ¼ cup butter
  • 2 teaspoons sugar
  • 2 teaspoons instant dry yeast
  • ¾ cup + 3 tablespoons warm milk

For the Filling

  • ¼ cup butter
  • ½ teaspoon salt (at room temperature)
  • ½ teaspoon garlic powder
  • 2 tablespoons herb seasoning
  • 3 cubes cheddar cheese
* if you are using whole wheat flour, you will need more milk. Make sure the dough is really soft and pliable. It will help in shaping the bread well.


  1. Take all the ingredients for the dough in a large bowl and knead into a soft dough. Add more milk if the dough feels tight or hard.
  2. Transfer the dough into a greased bowl. Turn around once so that it is evenly coated with oil.
  3. Cover and keep it in a warm place to rise for one hour or until double in size.
  4. In the meantime, prepare the mixture for filling. Mix everything except cheese to get a well-mixed paste.
  5. When the dough is ready, divide it into four equal pieces.
  6. Roll out each piece of dough into a 10 inch round.
  7. Place the first round of dough onto a parchment-lined baking tray. Spread 1/3 of the butter mixture over the round. Leaving 1-inch space around the edge. Sprinkle 1/3 of the grated cheese over the filling.
  8. Place the second circle of dough on top of the filling. Repeat with butter mixture followed by cheese, top with next round of dough, repeat with filling, then top with the final round of dough.
  9. Make sure the edges are levelled. Else, trim the edges. Place a 2inch wide glass or a bowl in the center of the top round of the dough.
  10. Use a sharp knife or a pizza cutter, cut through the dough from the outer edge to the edge of the glass or bowl kept in the center. Cut sixteen equal slices ( refer to the pictures).
  11. Take two slices of dough and twist them away from each other twice. Repeat around the entire circle. Take each pair of twisted slices and press the ends together to seal the ends.
  12. Cover loosely with a cling film or a kitchen towel and leave to rise for 20-25 minutes.
  13. Preheat the oven to 200 degrees C.
  14. Brush the top of the bread with beaten egg (optional) and bake for 15 minutes or until brown.
  15. Remove from the oven. Serve warm.

 Linking to #BreadBakers

Bread Bakers logo

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

This month, the Bread Bakers group's theme is Tear & Share (AKA Pull-Apart Bread), and it is perfect for a holiday get-together. There is a lovely collection of sweet and savoury recipes to try.

Our host this month is Felice from All That's Left Are the Crumbs

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