If you’re a fan of sourdough bread, you’ll love this Sourdough Lady Fingers Recipe. It’s an excellent way to use up leftover sourdough discard or an active starter. We enjoy making these homemade ladyfingers because they add a delightful twist to classic recipes.
You’ll find these ladyfingers are perfect for a variety of desserts. Whether it’s your first time baking with sourdough or you’re a seasoned pro, this recipe is a great way to use sourdough discard and make something delicious!
Why You Will Love This Sourdough Lady Finger Recipe
Sourdough Bread Flavor: These ladyfingers use sourdough discard, giving them a unique twist on traditional recipes.
Easy and Fun: Making these homemade ladyfingers is easy with sourdough discard or starter. It’s a great way to experiment with sourdough recipes.
Versatile Use: Use these sourdough ladyfingers for tiramisu, or just enjoy them as a sweet treat.
Consistent Results: The recipe provides consistent results with each batch, making it a great addition to your sourdough discard recipes.
Natural Yeast Benefits: The natural yeast from sourdough enhances the flavor and texture of these ladyfingers.
Tips On How To Make Sourdough Lady Fingers
- Use All-Purpose Flour: Opt for all purpose flour for the best texture and structure in your ladyfingers.
- Be Careful with Dry Ingredients: Measure your flour and sugar accurately to ensure the best results.
- Beat Egg Whites Well: Use the bowl of a stand mixer to beat egg whites to stiff peaks. This ensures a light and airy texture.
- Fold Gently: Fold the egg mixture into the beaten egg whites carefully to keep the batter fluffy.
- Use Parchment Paper: Line your cookie sheets with parchment paper for easy removal and consistent baking.
- Bake at Medium-Low Heat: Baking at a lower temperature helps avoid over-browning and ensures even cooking.
- Cool Completely: Allow the ladyfingers to cool on a wire rack before using them in desserts.
FAQ
What are Sourdough Lady Fingers?
Sourdough lady fingers are light, airy cookies made with sourdough discard or starter. They are perfect for adding a unique flavor to your desserts.
Can I use sourdough discard from a hot climate?
Yes, even if your sourdough starter is from a hot climate, it will still work well in this recipe. Just ensure it’s fed regularly.
How do I store sourdough lady fingers?
Store them in an airtight container to keep them fresh. For longer storage, you can freeze them and thaw before using.
Can I use different flours in this recipe?
Yes, you can use whole wheat flour or other types of flour like cake flour, or bread flour, but all-purpose flour is recommended for the best texture.
How can I use sourdough lady fingers?
They are great for making tiramisu or can be enjoyed as a standalone treat with a cup of coffee.
Tools you may need
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Ingredients you will need
Baking Powder: Helps cakes and cookies rise and become fluffy.
All-Purpose Flour: A type of flour you can use for many different baked treats.
Large Eggs: Eggs used in baking and cooking, usually weighing about 50 grams each.
Cream of Tartar: A powder that helps keep meringues and whipped cream stable.
Sugar: Makes baked goods sweet.
Vanilla Extract: Adds a vanilla flavor to your recipes.
Salt: A mineral that makes the flavors in baked goods taste better.
Sourdough Discard: The extra sourdough starter that you remove when feeding your sourdough, which you can use to add flavor and texture to baked goods.
How To Make Sourdough Lady Fingers
1. Grease a cookie sheet with butter and sprinkle some flour on it, shaking off any extra.
2. Preheat your oven to 350°F (175°C).
3. Sift flour and baking powder into a medium bowl and set it aside.
4. Beat 4 egg whites and cream of tartar in a large bowl with an electric mixer until they form soft peaks. Slowly add 1/2 cup of sugar and keep beating until it forms stiff peaks.
5. Beat 2 egg yolks, vanilla extract, salt, and 1/4 cup of sugar in another large bowl until it looks thick and light in color.
6. Mix the sourdough discard into the egg yolk mixture.
7. Gently fold the egg white mixture into the egg yolk mixture until they are mixed well.
8. Fold this mixture into the flour mixture.
9. Pipe 3-inch (7.5 cm) long fingers onto a baking sheet lined with parchment paper.
10. Bake for 6-8 minutes until the ladyfingers are lightly golden and firm.
11. Let cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
12. Enjoy your freshly baked Sourdough Ladyfingers!
Storage Ideas for Sourdough Lady Fingers
After making Sourdough Lady Fingers, it is important to store them properly to maintain their texture and flavor. Here are some storage ideas for Sourdough Lady Fingers:
- Airtight Container: Store ladyfingers in an airtight container to keep them fresh.
- Plastic Bags: Use plastic bags for short-term storage.
- Freezing: Wrap in plastic wrap and freeze for later use. Thaw before serving..
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- NO Fail Sourdough Starter (how to make + video)
- Easy Homemade Tiramisu Recipe (without eggs)
- The Best Homemade Lasagna Recipe (how to make)
- Homemade Sourdough Einkorn Pasta (discard or starter)
- Rosemary Sourdough Bread Recipe (starter or discard)
We hope you enjoy this Sourdough Lady Finger recipe as much as we do. If you make this recipe, tag us @themoderndaycottage on Instagram and leave a comment below. Don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures. Happy Baking!
Sourdough Lady Fingers (discard or starter)
Ingredients
- ½ tsp baking powder
- 1 ½ cups all-purpose flour
- 4 large eggs separated
- ¼ tsp cream of tartar
- ¾ cup sugar divided into 1/2 cup and 1/4 cup
- 1 tsp vanilla extract
- ⅛ tsp salt
- ¼ cup sourdough discard
How To Make
- Grease a cookie sheet with butter and sift flour onto the pan, dusting off any excess.
- Preheat your oven to 350°F (175°C).
- Sift the all-purpose flour and baking powder in a medium bowl and set aside.
- In a large bowl, beat the 4 egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 1/2 cup of sugar and beat until stiff peaks form.
- In another large bowl, beat 2 egg yolks, vanilla extract, salt, and 1/4 cup of sugar until thick and pale in color.
- Beat in the sourdough discard into the egg yolk mixture.
- Gently fold the egg white mixture into the egg yolk mixture until combined.
- Fold the egg mixture into the flour mixture.
- Pipe 3-inch (7.5 cm) long fingers onto a baking sheet lined with parchment paper.
- Bake for 6-8 minutes or until the ladyfingers are lightly golden and firm.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy your freshly baked Sourdough Ladyfingers!
Notes
- Use a mature sourdough starter for the best flavor and rise.
- If your starter is not at room temperature, take it out of the fridge and let it come to room temperature before using it in the recipe.
- Be gentle when mixing the dough and avoid overmixing, as this can make the cookies tough.
- Use a piping bag with a small round tip to pipe the dough onto the baking sheet for uniform cookies.
- Let the cookies cool completely before storing them in an airtight container to prevent them from getting soft.
- Experiment with different flavorings such as lemon zest or cinnamon to customize the flavor of your cookies.
- Don't be afraid to adjust the recipe to your liking by adding more or less sugar or flour depending on your taste preferences.
Hi! I see discrepancies about which type of flour to use, can you clarify? The recipe calls for AP, but the description says that bread flour is best. Thank you!
Hi Liz! Great question! 😊 We tested the recipe with all-purpose flour, and it gave the best light, fluffy texture. If you have it on hand, that’s the best choice! I really appreciate you catching that—I’ll update the blog post to make the directions clearer. Some may try bread or cake flour, but all-purpose is what we used with great results. Thanks again for your keen eye, and happy baking! 💛