The are plenty of recipes on the web called sourdough madeleine but actually, the sourdough is not the leavening agenda, it is just one of the ingredients. My recipe is also using sourdough just as one of the ingredients (to make sure you do not through away the remaining sourdough from feedings) but at least I state from the start that it is not the sourdough that makes the little cakes rise.
I am working on another recipe that uses just sourdough and no other leavening agent like baking powder or baking soda but this will come in the future.
I arrived at this recipe after several trials. The trick with madeleines is that they need to rise more in the middle to create a specific bump. To do this, the batter needs to be cold. Of course, you can bake them straight after mixing the ingredients but the specific bump will not be reached. Up to you if you want the bump or not.
Another aspect, the butter can be usd in the melted state as it will go in the fridge and solidify. The quantities are balanced (and the eggs measured precisely as they can vary in weight) so you obtain the right consistency. There can be little variations depending on the flour, but this should not lead you to a striking difference.
I hope you'll enjoy this simple recipe!
Ingredients (for 30 madeleines):
- 360g whole eggs (~7 eggs)
- 240g butter (melted)
- 240g flour
- 240g discarded sourdough
- 200g sugar
- 8g baking powder
- 1 tablespoon lemon zest
- Mix the eggs with discarded sourdough.
- In another bowl, mix the flour with baking powder.
- Add the melted butter alternatively with the flour mixture.
- Add the lemon zest and mix until well combined.
- Put the batter in the fridge for 2-3 hours or you can even let it overnight in the fridge.
- Preheat the oven at 180ºC.
- Butter and lightly flour the madeleine trays.
- Put one teaspoon of the cold batter in each mould, covering a maximum of 75% of it.
- Place the tray on the lower shelf of the oven and bake for 10 to 12 minutes at 180ºC.
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