GingerBread Recipe made with SourDough

GingerBread Recipe made with SourDough

Community Classics .
Edited on Sep 25, 2004

This sourdough gingerbread recipe is moist, spicy and Delicious alone or hot with vanilla ice cream or cooled with applesauce.


¼ cup shortening or lard
1 cup granulated sugar
1 egg unbeaten
½ cup dark molasses ( black strap works best )
1-cup sourdough
½ cup warm water
1 ½ cups all-purpose flour
½ teaspoon baking soda
1-teaspoon baking powder
2-teaspoon ground ginger
1-teaspoon ground cinnamon ( real stuff is best )
½ to ¼ teaspoon salt
Optional cup of washed and floured raisins.


Cream shortening and sugar, add unbeaten egg and beat till light and fluffy. Add molasses and beat in. Over this pour sour dough and warm water ( Not Hot ). Over this sift flour, baking soda, baking powder, salt and spices. Stir in, than beat till smooth. ( This would be the point to add the raisins. Note if you plan to serve this with ice cream do not use doesn’t seem to work well together. ) Pour into a greased and floured 9 by 12 pan and bake in a pre heated 350-degree oven about 40 to 50 Minutes, Test with toothpick ( be careful don’t over cook moist is best ). Or bake in muffin pans in a 350 degree preheated oven about 15 to 20 minutes. Freezes well. Can be reheated by putting squares of frozen gingerbread in foil, and heat about 7 to 10 minutes in a preheated 375-degree oven. Can be served hot with vanilla ice cream ( mmmgood ) or cooled with applesauce.

Not a NESTLÉ®-tested recipe.

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