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A sourdough starter is essential for tangy, chewy loaves of homemade bread, but did you know how versatile it can be in all kinds of sweet and savory baking projects? Take a page from pastry chef Caroline Schiff’s new cookbook, The Sweet Side of Sourdough, and make these fig–dark chocolate brownies to find out.
“Fig and chocolate are [a] forever favorite combination of mine,” she writes. “When I was promoted to my first pastry chef position, a chocolate and fig tart was one of the first desserts I added to the menu, and to this day, it’s one of the dishes I’m most proud of. There’s something about the musky honey sweetness of the figs that brings out the fruity undertones of dark chocolate, and I always love it paired with sourdough.”
Because the brownies are made with active sourdough starter, you’ll want to plan ahead and give yourself a few days to get your starter going (if it isn’t already). Once it’s doubling in size with feedings and passing the “float” test (a small piece will float when placed in water), it’s ready to use.
“These brownies are rich, deep and fudgy,” Schiff says, “just how I like them.” Funny, that’s how we like them too.
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