Question 1

Can I use sourdough discard instead of active starter in this cake?

Accepted Answer

Yes, sourdough discard works well in this recipe. Because the overnight ferment is doing most of the heavy lifting, not the rise, discard, and active starter produce nearly identical results here. Just make sure your discard isn't older than a week, or it can add a stronger sour note than you want in a vanilla cake.

Question 2

What type of fresh milled flour is best for vanilla cake?

Accepted Answer

Soft white wheat is the best choice for a tender, cake-like crumb. Hard wheat varieties are higher in protein and gluten, which can make the finished cake dense or chewy rather than light and moist. If soft white wheat is what you have on hand, sifting out some of the bran before mixing can help lighten the texture.

Question 3

Does fresh milled flour change the taste of the cake?

Accepted Answer

Yes, in the best way. Freshly milled flour adds a subtle nuttiness and depth that store-bought flour simply can't replicate, and the overnight ferment mellows any wheat flavor while keeping the vanilla front and center. Most people find the cake tastes richer and more complex than a standard vanilla cake.

Question 4

Can fresh milled flour vanilla cake be made ahead?

Accepted Answer

Yes, and actually, on day two, once the flavors have had time to settle, the flavors deepen. Bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store at room temperature. Freshly milled flour cakes are best eaten within 3 days, though they freeze beautifully if you need to plan further ahead.

Question 5

Why does my sourdough cake taste too sour?

Accepted Answer

The most common cause is an overripe or very old starter, or fermenting too long at a warm room temperature. For a vanilla cake, you want just a whisper of tang, not an obvious sour flavor. Aim for an 8-hour ferment in a cooler spot, and use discard or a starter that's been recently fed rather than one sitting in the fridge for weeks.

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