Question about using leftover sourdough starter in a basic cake recipe

I had about a cup of discard from my weekly feed and decided to throw it into a simple vanilla cake batter instead of buttermilk. Figured it would just add a bit of tang, but the texture came out super dense and gummy, not light and fluffy at all. My oven temp was right, so I'm guessing the active yeast messed with the baking powder? Has anyone else baked a regular cake with starter and gotten it to work, or is this a lost cause?

2 comments

2 Comments

lopez.simon3d ago

Yeah, that "active yeast messed with the baking powder" thing is like when you try to fix one small problem and accidentally create a bigger one.

angela_grant3d ago

Sometimes that bigger problem is exactly what you need to learn.