Mutated Friendship Cake WIP
Submitted by MangoChutney - ... on June 08, 2011 at 6:47 pm

DESCRIPTION
This is an experiment in the use of multiple fermentation cultures, disguised as a cake recipe. This is on-going.

SUMMARY
Yield 8 rolls File under cake, kefir, sourdough, tibicos

INGREDIENTS
Day 1

200 g whole wheat sourdough starter, well fed
200 g kefir, kept in the refrigerator for some days
200 g sediment from refrigerated tibicos beverage
200 g applesauce (Mott's, use-by date several months ago)
200 g freshly ground whole wheat

Day 2

200 g freshly ground whole wheat
200 g applesauce as before
1/3 cup instant non-fat dry milk (adequate powder for one cup of reconstituted milk)

Day 3

Nothing

Day 4

200 g freshly ground whole wheat
200 g applesauce as before
1/3 cup instant non-fat dry milk (adequate powder for one cup of reconstituted milk)

Day 5

Nothing

Cinnamon Buns

10 oz batter
7 oz water
16 oz whole wheat flour
2 Tbsp olive oil
1 Tbsp sucanat
1/2 cup instant nonfat dry milk
2 tsp salt

Filling:

4 T butter
6 T sucanat
1.5 t cinnamon

INSTRUCTIONS
Day 1
Mix everything in a 1-gallon crock. Cover with a cotton cloth secured by a rubberband. Place in cabinet.

Day 2
Batter was bubbly, with carbon dioxide sting to air inside crock. In retrospect there was probably too little food for all those fermenters, so added more foods. Rubberband had broken overnight. Crock is now loosely covered with cotton. Since it is in a cabinet, this should not be too much of a problem, at least until the fruit flies locate the crock.

Added new rubberband later in day as fruit flies were seen in the kitchen.

Day 3

Bubbly, smells like fermenting applesauce. Stir and re-cover.

Day 4

Bubbly, smells ketonic. Must need feeding. Feed as Day 2.

Day 5

Bubbly, smells like fermenting applesauce a little more gone than Day 3. Tastes like tart apples just a little too green to be picked, but ripe enough to eat.

I tried using it at this point in my breakfast oat/prune cakes but did a half-hearted conversion which resulted in something half-cooked and a bit gluey, with very good taste. Will spend a little time today considering the best use of this batter, as well as deciding how to continue feeding it.

Cinnamon Rolls

First rise 3 hours. Roll filling into dough and cut into eight rolls. Second rise 30 minutes. Bake for 25 minutes at 350 degrees F.