Sourdough Plum Pie (Kuchen)
Light, fluffy, just a touch sweet sourdough plum pie made with all-purpose Spelt flour and whole grain Kamut
Servings: 18
Calories: 139kcal
Ingredients
- 1/2 cup (115g) sourdough starter
- 1 cup (240g) kefir or buttermilk room temperature
- 1 egg room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- zest of one lemon
- 1 teaspoon vanilla extract
- 1 cup (130g) all-purpose flour I use Spelt flour
- 1 cup (130g) whole grain Kamut flour I mill mine at home
- 4 tablespoons butter cubed, room temperature
- 1 lb fresh plums about 4-5 plums, pitted and halved
- 2 tablespoons sugar
Instructions
- In a bowl of stand mixer, whisk together 1/2 cup (115g) sourdough starter and 1 cup (240g) kefir or buttermilk.
- Add 1 egg, 1/2 cup (100g) sugar, 1/2 teaspoon salt, zest of 1 lemon and 1 teaspoon vanilla extract. Mix well.
- Add 2 cups (260g) sifted flour, and incorporate into the wet ingredients.
- Connect the bowl to a stand mixer with a paddle attachment.
- With the mixer running, add butter, 1-2 pieces at a time.
- Scrape the bowl if needed, continue mixing until is batter is smooth.
- Cover and leave at warm room temperature for 6-8 hours.
- Line 9 x 13" sheet pan with parchment paper.
- Cut each plum half into 5-6 pieces, and arrange in one layer on baking pan.
- Sprinkle 2 tablespoons sugar over the plums.
- Drop spoonfuls of batter on top of plums and spread evenly until all plums are covered.
- Leave at warm room temperature for 2 hours (until batter softens and rises some).
- Preheat oven to 350ºF (180ºC).
- Bake plum pie for 30 minutes or until the top browns slightly. Turn pan once while baking.
- Cool in the pan, then invert the pie onto a serving platter.
- Slice into 18 pieces.
Notes
- Sometimes I use a mixture of whole grain Kamut and whole grain barley that I mill right before using it, with KoMo Mio Grain Mill.
- I usually ferment doughs at 100ºF using a homemade fermentation chamber (cooler + heating pad). If your oven has a 'bread proof' function - that's ideal! Fermentation does go a lot faster at that temperature, so keep an eye on the dough and not the recipe instructions.
- If you are in a hurry, or your starter is weak, you can add 1/2-1 teaspoon of dry yeast with the wet ingredients. Don't add more than that.
- This pie is not very sweet, feel free to increase sugar to 1 cup.
Nutrition
Calories: 139kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 98mg | Potassium: 96mg | Fiber: 2g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg