Chocolate Sourdough Starter
Rated 5.0 stars by 1 users
Category
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
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.
Recipe Note
Re-feeding your chocolate starter
- Use the standard 1:1:1 ratio by weight: starter : flour : water.
- Example: If you have 50 g starter left, feed with 50 g flour and 50 g water.
- To keep it chocolate-based, replace 10–20% of the flour with cocoa powder or raw cacao. (Example: 40 g bread flour + 10 g cocoa or raw cacao.)
- Stir smooth with your NutriMill Spurtle, cover loosely, slide the band to the new level, and let it ferment until bubbly and roughly doubled.
- Keep at room temperature and feed daily, or refrigerate and refresh about once per week.
Cocoa powder vs. raw cacao powder
- Cocoa powder (natural or Dutch-processed): smoother, mellow roasted chocolate flavor; often tastes slightly sweeter in bakes.
- Raw cacao powder: less processed, nutrient-dense, with a bolder, slightly more bitter chocolate note.
- Both work well; choose cocoa for a gentler chocolate profile or raw cacao for a robust, earthy flavor.
Newsletter
Join our mailing list to be the first to learn about new products and exclusive offers.