I wasn’t sure exactly how I was going to do this, but I used a substitution for flour and water in my standard recipe and decreased the baking powder and it worked out really well!
Note: I used discard for this recipe, and only about ½ cup was discard from today. But, it was still pretty active once I pulled it out of the fridge and added today’s discard. In fact, it got a little too active!
If your discard is not so active, you may want to add an extra teaspoon of baking powder, just to be on the safe side!
- 2 cups starter
- 1 cup flour
- 2 cups cornmeal
- ½ cup sugar
- 2 tbsp baking powder
- 1 tsp salt
- 2 cups soy milk
- ½ cup oil
- Preheat oven to 425*
- Prepare a 9×13 pan
- Combine dry ingredients
- Combine wet ingredients
- Mix together and don’t over mix
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean
- Allow to cool ~ 10 minutes before cutting