Sourdough Starter Discard Cake: Ciambella | The Perfect Loaf

Name: Sourdough Starter Discard Cake: Ciambella | The Perfect Loaf
Ingredients: 177g neutral-flavored oil, such as canola or a very mild olive oil, plus more for greasing; 423g all-purpose flour (Cairnspring Mills Edison All-Purpose Flour); 7g baking powder (1 ½ teaspoon); 3g fine sea salt (½ teaspoon); Zest of 1 large lemon; 232g granulated sugar (I like to use superfine sugar); 171g (3 large) eggs, at room temperature; 211g whole milk; 28g limoncello (2 tablespoons; see Note); 100g ripe sourdough starter (100% hydration) discard (see Note); 7g vanilla extract (1 ½ teaspoons); Powdered sugar, for topping (optional)

"This sourdough starter discard cake is an Italian caked called ciambella: intensely lemony, ultra tender, and effortless to put together...."

INGREDIENTS

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177g neutral-flavored oil, such as canola or a very mild olive oil, plus more for greasing

•

423g all-purpose flour (Cairnspring Mills Edison All-Purpose Flour)

•

7g baking powder (1 ½ teaspoon)

•

3g fine sea salt (½ teaspoon)

•

Zest of 1 large lemon

•

232g granulated sugar (I like to use superfine sugar)

•

171g (3 large) eggs, at room temperature

•

211g whole milk

•

28g limoncello (2 tablespoons; see Note)

•

100g ripe sourdough starter (100% hydration) discard (see Note)

•

7g vanilla extract (1 ½ teaspoons)

•

Powdered sugar, for topping (optional)

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