How to Make Chocolate Sourdough Starter| Adding Rich Delicious Chocolate Flavor to Sourdough Bread

How to Make Chocolate Sourdough Starter| Adding Rich Chocolate Flavor to Sourdough

by MeiLing’s Kitchen
How to make Chocolate Sourdough Starter?
In order to make a Chocolate or Cocoa Sourdough Starter, we need to have an established “normal” sourdough starter. This makes it much easier to create a chocolate version.
I am using Milk Kefir to culture my Sourdough Starter:

Referring to 2 resources :
The Sourdough School UK
The Pantry Mama
I decided to come out my own ration of Chocolate Sourdough.
This recipe documented my experiments.

Chocolate Sourdough Starter

Ration :
1:1:1:1 (A:B:C:D)
A:
15g Cocoa Powder
15g Brown Sugar
B:
30g Bread Flour
(other options: All Purpose, Rye, Whole Wheat -your preference feeding starter flour)
C:
30g Established Sourdough Starter
D:
30g Water
( + 1 or 2 tbs water if batter too thick as the flour and cocoa water absorbing varies )
Note : very thick dough. I decided to reduce the Cocoa ratio in my feeding process

1st Feeding: when the original starter double size within 6-8 hours depending room temperature)
Discard 40g original and add below:

Ingredients
40g water
40g dry ingredients
(25g Bread Flour, 10g cocoa, 5g brown sugar)

Store At Countertop till double the size

Note : double size in 6 hours with bubbles on top. But fail float test. Proceed 2nd feeding

2nd feeding
Ingredients same as first feeding

Double volume in 4 hours with bubbles on top. Float test passed. Proceed Bread Making.

Important Note:
A) If you plan to use this batch of starter for continuous sourdough baking, please keep sufficient starter for next round every time after you use to mix sourdough, and replenish your starter with fresh flour, water, cocoa powder and sugar as suggested in recipe. Store according to your preference.
B) If you bake often, starter can keep in room temperature and feed every 12 hours. This is only for reference guide. And feed the starter 4-6 hours to reach it peak ( tropical country temp 26-30c) before you want to mix the dough .
C) If you don’t bake often, please keep the starter at fridge around 3c and feed once a week. Please take out from fridge and feed minimum 2x before you want to make sourdough.

Mocha Orange Scented Sourdough Bread recipe link:

[MohamedAhmed-uimj]

Looks amazing I will try making it with my SD
THX

[philipvanderwaal]

I made it yesterday and it was absolutely delicious, next time I would put roasted sunflower seeds in it to give it a nutty flavour with 2 spoons of coffee ground .
Thanks again and please make more videos

[philipvanderwaal]

Very nice thank you going to make it today greeting from New Zealand 🇳🇿

[cintiakv]

Very nice! I want to make it too. I’m a beginner baker.
I had a doubt. After de 1st feeding, remains 30g of starter? After de 2sd feeding, remains 80g of starter?