Chocolate Sourdough Starter
Sourdough
Yes, you can make sourdough chocolatey! 🍫✨ Adding cocoa powder or raw cacao to your starter doesn’t just make it fun; it opens up a whole new world of baking possibilities. A chocolate starter brings deep, rich flavor to breads, pancakes, and pastries; adds natural antioxidants from cocoa; balances sweetness with gentle bitterness; and gives your bakes a beautiful dark hue. With your NutriMill Scale, Sourdough Jar, and Spurtle, measuring, mixing, and tracking are simple and precise. Once established, use it just like a regular starter, only more indulgent.
Ingredients
- 50 g sourdough starter (mature, active)
- 10 g sugar
- 80 g bread flour
- 100 g water
- 20 g cocoa powder or raw cacao powder
Supplies Needed
- Sourdough Jar
- Spurtle
- Scale
Directions
- Begin with a healthy sourdough starter, keeping a portion of your “regular” starter aside as backup.
- Set your NutriMill Sourdough Jar on the NutriMill Scale and press tare (zero).
- Add 50 g starter, tare the scale, then add 100 g water. Stir with your NutriMill Spurtle until the starter fully dissolves.
- Tare again. Add 20 g cocoa powder or raw cacao, 80 g bread flour, and 10 g sugar, mixing with the spurtle after each addition until smooth and evenly combined.
- Loosely cover the jar with its lid and use the band that comes with the jar to mark the starting level.
- Rest at room temperature for several hours until bubbly and risen.
- When it peaks (highest rise), it is ready to bake with or to refresh for another feeding.