Today I decided to work the accumulated leaven. I have wheat, but you can use partially rye.
Let me explain right away why we need baking soda and baking powder. Leftover starter culture from long storage in the refrigerator has accumulated high acidity. It must be neutralized, so the leftover sourdough always goes to those products where there is soda.
In addition, the leaven has already lost most of its lifting power and we will not give the dough time to rise, the baking powder will work here. Do not add more than the prescription. You can try putting even a little less.
For the cupcakes we need:
200 g wheat sourdough
2 eggs
100 g sugar
2-3 gr. salt
50 gr. kefir
0.5 teaspoon baking soda
1 bag of vanillin
1 teaspoon baking powder
7 gr. raisins and 70 gr. candied fruits
200 gr of premium wheat flour
50 grams of sunflower oil
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