BAKE WITH PAWS: Sourdough Discard Recipes

Chinese Peanut Pancake (Ban Chang Kuih) - Sourdough Discard

This is another great way to consume the sourdough discard especially if you like pancake. This was inspired by "Baking with Gina" Sourdough Pancake.

This is the pancake that is nostalgic for me as I have loved it ever since I was a kid as it was a treat for us then. I am so glad that I could make use of the sourdough discard to make a more healthy version. Making it at home, I could control the amount of sugar and butter used.

We call this Peanut Pancake "Ban Chang Kuih or Ban Jian Kuih" in Hokkien. In Bahasa Malaysia we call it Apam balik and it is also known as martabak manis in Indonesia if I am not wrong. This is a dessert commonly sold as a street-food throughout South-East Asia.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

RECIPE

Yields: 5 pancakes

INGREDIENTS

Batter:

300g sourdough discard (cold from the fridge)

2 egg (M size, about 60g)

1 Tbsp + 1 tsp brown sugar

1/4 tsp salt

1 Tbsp vegetable oil (I used extra virgin olive oil)

2 Tbsp milk (I used almond milk)

1/2 tsp baking soda + 1 tsp water

Filling:

Roasted ground peanut (about 80g)

Roasted sesame seeds

Brown sugar

Butter (optional)

Cream sweet corn (optional), I didn't use

Utensil:

8" Non-stick skillet

METHOD:

In a mixing bowl, add in all the batter ingredients except baking soda. Mix with a hand whisk until all well mixed. Rest for 30 minutes.
Mix baking soda with water, stir into the batter and mix well. Please cook immediately once you add in the baking soda.
Preheat pan over medium-low heat. Once the pan is hot enough, turn to low heat and wipe some oil on the pan. I used a paper kitchen paper towel.
Scoop or pour the batter on to the pan. Tip pan in a circular motion or use a ladle to spread the batter around and against the edge of the skillet to create the thin crispy edge. You may adjust the amount of batter for thick or thin pancake accordingly to taste.
The bubbles will start to appear in the centre. Cover with lid.
When the bubbles almost covering the entire pancake and looks almost cook, sprinkle some sugar, throw few small pieces of butter and follow by the ground peanuts and sesame.
Cover lid and continue to cook for another minute until it is cooked.
Fold the pancake into half and transfer to a wire rack. You may add in few small pieces of butter if you like more buttery.
The pancake is best to serve immediately while the skin is still crispy.

Notes:

You do not need to rest the batter if you use room temperature sourdough discard.
Baking soda can be added in together with the rest of ingredients if plan to cook the pancake immediately. It is because baking powder immediately releases its carbon dioxide gas when it is added in the batter. Leaving too long it will loss its gas and will not get the honeycomb looks texture.

10 comments

My sister in-law loves to buy English Muffins from the bakery near our place. After trying them I was inspired to try it with sourdough. I did some research online and I used my sourdough discard since I happened to have enough in my fridge. They turned out very well. They are soft and moist, very mild sourness and slightly doughy. It is supposed to be doughy in the centre so that it will get crispy on the outside with a soft texture inside when you slice and toast it.

When I heard the word "muffin" I thought it is a cake but this is actually is a bread. An English Muffin is usually sliced horizontally, toasted and buttered. And it can be eaten with sweet or savory toppings.

How to store English Muffins:

Store in an airtight container in the fridge for up to 4 - 5 days or in the freezer up to 2 months. Thaw the frozen muffins overnight in the refrigerator and toast before eating.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

RECIPE - ENGLISH MUFFINS USING SOURDOUGH DISCARD

Yields: 6 Muffins

INGREDIENTS:

300g all purpose flour (I used half bread flour + half all purpose flour as I like slightly chewy texture)

100g sourdough discard, room temperature (young or 3 - 4 days old discard)

20g brown sugar (I used organic brown sugar)

1 tsp (6g) salt

165g (80g milk + 85g water), you can use all milk

Semolina flour or cornmeal for dusting

* You may also use newly fed sourdough starter at its peak

Utensil:

Baking tray, lined with parchment paper

Non-stick skillet with lid

METHOD:

Kneading (10.30 pm):

Put all ingredients into a bowl of stand mixer. I usually dilute starter with water first then only add in flour, sugar and salt.
Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.
Knead for around 10 minutes or until the dough comes together, become soft and smooth. Do not required to check windowpane stage.

1st Proofing/Resting (11.00 pm):

Round up the dough. In the same bowl, keep it covered with cling film or use a lid and let the dough ferment for about 8 - 10 hours at about 24C room temperature. I left it in air-cond room. I found my dough quite weak and decided to make one set of stretch and fold after 30 minutes. You may need more than one S&F if your dough still weak.

Shaping (9.00 am):

By this time, the dough has tripled in size. Punch down the dough and transfer the dough to a clean floured surface then divide dough into 6 equal portions (around 100g each). Please use a kitchen scale if you want to be exact.
Form each portion to a ball and let them rest for 15 minutes to relax. Please watch the video here "How to shape bun"
Flatten the dough slightly on semolina flour or cornmeal on both sides. Place the muffins on lined baking tray.

Final Proofing:

Let the muffins proof for another 60 minutes at a warm place until the dough rise about double in size.

Pan Toast/Bake:

Preheat your non-stick skillet over low heat.
Place 3 muffins (depend on the size of your skillet) into it. Gently press down the muffins with spatula to flatten. Cover and cook for about 4 minutes. Turn the muffins over, cover and cook for another 4 minutes. (If you do not have skillet with cover, you can either cook the muffins 5 - 6 minutes each side or you may want to bake the muffins further (after pan toast) in the oven for another 8 minutes approximately in a preheated oven at 190C).
Let the muffins cool on the rack completely before slicing. Slice and toast to serve.

12 comments

Sourdough Discard Crackers (Murukku Flavour)

A great way of using the sourdough discard for me is to make sourdough crackers. The crackers can last months if stored properly in an airtight container. I had some left over crackers from last December in the fridge and it still tasted fresh and crispy after nearly 4 months.

The crackers are crispy and the flavour is very close to "Murukku".

I also have other Sourdough Crackers recipes that you may like to try:

Crispy Sourdough Discard Cheese Crackers

Crispy Sourdough Discard Breadsticks

Multi Seeds Sourdough Crackers

Herbed Sourdough Discard Crackers

Sesame Sourdough Discard Crackers

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

RECIPE - SOURDOUGH DISCARD CRACKERS (MURUKKU FLAVOUR)

INGREDIENTS:

300g sourdough discard
75g extra virgin olive oil

180g all purpose flour

1 tsp sea salt
2 tsp baking powder

5 Tbsp fresh curry leaves, chopped

1 tsp cumin seeds

5 Tbsp white sesame seeds, toasted

Utensil:

2 baking trays

METHOD:

In a bowl of mixer, mix all ingredients with paddle attachment until all well combined. Shape into a ball and cover with cling film and rest for 30 minutes. I like to rest in the fridge so that the dough is not so soft. However, on the counter is fine too. You may also leave in the fridge overnight and bake the next day.
Preheat oven to 180C - 190C (top and bottom heat)
Cut 2 pieces of parchment paper that fit into your baking tray or use silicone baking mats.
Transfer the dough onto the counter top and divide into 16 portions. Shape each portion to a ball.
Work with one portion at a time. Flatten with rolling pin first. Dust the dough with enough flour. Flatten each dough by passing it through a pasta machine. Start with thickness no. 4. Dust the dough again and pass through thickness no. 2. Carefully transfer to the parchment paper. Cut with pizza cutter to your desired size.
Transfer the whole thing to the lined baking trays.
Bake at preheated oven for 10 - 12 minutes until lightly golden brown and crispy. Rotate the pan half way of baking if needed.
Transfer to a cooling rack and repeat baking with the rest of remaining dough.
Keep the crackers in an airtight container.

Notes:

Make sure to keep the dough well-floured to avoid sticking on the machine each time.
If you don't have pasta machine, use a rolling pin to roll it paper thin.

No comments

Black Sesame Sourdough Discard Checkered Buns

I adapted the Sourdough Discard Bread recipe from Baking With Gina to make these soft and fluffy Black Sesame Sourdough Discard Buns in a checkered pattern. She has a lot Sourdough Discard recipes shared on her Instagram and they are all lovely bakes. I shared Gina's Sourdough Discard Recipe with my friend in Australia and she loves it. It seemed to work even better for her as the weather there is not warm enough for the starter to proof until tripled prior to baking. With this recipe, she can bake anytime whenever there is enough discard.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

RECIPE - BLACK SESAME SOURDOUGH DISCARD BUNS

Yields: 16 small buns

INGREDIENTS:

Plain Buns

250g bread flour (I used Japan High Gluten Flour)

200g sourdough discard, room temperature (I used 3 - 4 days old discard)

30g brown sugar (I used organic brown sugar)

1 tsp salt (original recipe asked for 3g, about 1/2 tsp)

30g milk powder (Original recipe no milk powder)

30g butter, room temperature

110g water (Original recipe uses 100g full cream milk)

Black Sesame Buns

250g bread flour (I used Japan High Gluten Flour)

200g sourdough discard, room temperature (I used 3 - 4 days old discard)

30g brown sugar (I used organic brown sugar)

1 tsp salt (original recipe asked for 3g, about 1/2 tsp)

30g milk powder (Original recipe no milk powder)

30g butter, room temperature

115g water (Original recipe uses 100g full cream milk)

45g black sesame, toasted and blended into paste

Utenstil:

11" square pan

METHOD:

Kneading:

Knead both dough separately. I prepared plain dough first then black sesame dough.
Put all ingredients (except butter) into a bowl of stand mixer.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated.
Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing/Resting:

In the same bowl, let the dough rest for about 60 minutes. Keep it covered with clingfilm or use a lid. I rested plain dough for 60 minutes and black sesame for about 50 minutes. The dough rose slightly.

Shaping:

Shape both dough separately. I started with plain dough first then black sesame dough.
Transfer the dough to a clean floured surface then divide dough into 8 equal portions for each dough. 8 portions (around 81g each) for plain dough and 8 portions (about 86g each) for black sesame dough. Please use a kitchen scale if you want to be exact.
Form each portion to a ball. Please watch the video here "How to shape bun"
Place them in a checkered pattern within a 11 inch square pan. 4 X 4 buns (16 buns).

Final Proofing:

Let the buns proof at a warm place until the dough rise double in size. This one took approximately 3 1/2 hours at at room temperature of 30C. The duration of proofing depends on your ambient temperature and the starter.

Baking:

Preheat oven at 150C (top & bottom heat) for 10 - 15 minutes.
Bake in a preheated oven for 35 - 40 minutes, or until slightly light brown. I covered the buns with aluminium foil after 30 minutes to prevent the buns from getting too brown.
Remove buns from oven and pan. Let them cool on rack.

GENERAL NOTES:

SOURDOUGH STARTER

A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

There are so many ways and methods of how to maintain the starter. Below is my method of starter maintenance. This is just for your reference. Please try and find a way or schedule that works best for you.

I bake almost everyday. So, my starter is left at room temperature and I feed it twice a day every 12 hours at its peak when it is tripled.

Example

10.00 am - at ratio 1:10:10 at room temperature 26C - 27C

10.00 pm - at ratio 1:10:10 at room temperature 25C - 26C

I feed a very small amount of 1g starter + 10g water + 10g flour if I am not baking, so that I will not end up with too much discard. When I am baking, I will feed the starter accordingly to make up the quantity required by the recipe to be baked. If I know that I won't be baking for a few days, I will then feed it only once a day at 1:10:10, transfer to the fridge when it is doubled, and feed again 24 hours later.

If you do not bake daily or if you bake perhaps once or twice a week, then you may place your starter in the fridge and feed once a week. But, you will need to refresh your starter 2 days before the baking day. There is no way around this, sourdough baking takes planning!

How I judge my starter is healthy? My starter usually tripled in size (or at least double) in within 3 - 4 hours at room temperature (27C - 28C) for feeding ratio of (1:1:1 = starter:water:flour)

When is a starter at its peak? My sourdough starter is usually at its peak when it is tripled in the jar. The surface of my starter looks bubbling and uneven. It usually stays at its peak within 30 - 60 minutes before it starts to reduce/fall.

Why use starter at its peak? This is when the starter is most active and it will result in a better rise for your bread in general. By the way, you can use when it is doubled/before its peak too. But, not it starts to fall.

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

MILK POWDER

Why I use milk powder?

Milk or milk powder will enhance the flavour of the bread and make the bread texture softer due to the fat in the milk.
Milk powder is shelf stable and you can have it anytime when you want to use. Unlike liquid milk you need to finish in certain days once is opened.
The enzyme found in the fresh milk can weaken the gluten development in the bread dough. However, you do not have to worry about this if milk powder or pasteurized milk is used.

FLOUR

The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate, environment, flour and your starter.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.

BAKING TEMPERATURE AND TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

14 comments

I tried to make Sourdough Pandan Ma Lai Gao (Steamed Sponge Cake) with the left over pandan juice from Onde Onde cake. I used the same recipe of Sourdough Ma Lai Gao and just added some pandan juice. I was so happy when I saw it rise nicely. However, it didn't work very well 😅 When slicing into it, I could find the dense part in the middle of the cake. It was too much liquid. I made another attempt with slight adjustments and it worked! Here is the recipe.

For non sourdough recipe, please click Ma Lai Gao (Steamed Sponge Cake).

The texture of this Sourdough Ma Lai Gao is soft, spongy, chewy and not too sweet. There is no tangy taste too. It could be due to the use of baking soda. There is a nice subtle pandan aroma (not as strong as the Pandan Chiffon cake I usually bake).

Ma Lai Kou or Ma Lai Goa is also called Malay Steamed Sponge Cake and is a very popular dessert in Guangdong and Hong Kong. You can easily find it on the menu of Dim Sum Restaurants. It supposed to be soft, fluffy, chewy and sweet.

TIPS FOR MAKING A SUCCESSFUL MA LAI GAO:

Flour:-

I used a mixture with some high protein flour to achieve a chewy cake texture. The high protein flour in this recipe came from my sourdough discard.

Custard Powder:-

Custard powder gives a soft and fine texture to the cake and also adds some aroma. It can be substituted with corn starch with the addition of 1/4 tsp of vanilla extract.

Oil:-

Oil is needed to keep the cake moist. I used a mixture of butter and vegetable oil to provide a little moist unctuous richness.

Fermentation/Resting The Batter:

Resting will help to produce a soft, airy and spongy cake texture. I tried to rest or ferment the batter for 2 hours, 3 hours, 4 hours and 5 hours. The result was the same.

Pan and Bamboo Basket/Steamer:

It is better to use a bamboo basket or a pan with holes at the bottom. The hot air will distribute better with the holes at the bottom of the pan and the cake will rise taller and have better fluffiness. For a taller cake, please use a 7 inch round pan or bamboo basket for this recipe. A bamboo steaming basket would be the ideal as bamboo is able to absorb steam moisture.

Steamer:

Use any steamer that works for you. I used an electric steamer. Please make sure to steam at a medium to high heat for a rapid rise and fluffy cake. Always wrap the steamer cover with a clean cloth. This will eliminate any risk of water droplets falling on the cake.

Baking Powder and Baking Soda:-

These two raising agents work together to boost the cake rise for that additional airy and honey comb look that characterizes the texture of this cake and it cannot be achieved with natural sourdough levain alone.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Sourdough Pandan Ma Lai Gao/Ma Lai Kou (Steamed Sponge Cake)

INGREDIENTS:

Sourdough Discard (100% hydration)
160g sourdough discard

Note: I fed my starter with high protein flour/bread flour. The discard is only 1 - 3 days old. You may also build a new levain if you do not have enough sourdough discard.

Cake Batter:
5 eggs (L size, between 60 - 65g egg)
110g light brown sugar
35g corn starch/flour
105g plain flour
2 tbsp (16g) milk powder (optional)
1/4 tsp salt

50g vegetable oil
50g melted butter

30g (2 Tbsp) concentrated pandan juice

Raising Agent:
1 1/2 tsp baking powder (I used double action baking powder)
3/4 tsp baking soda (If you do not like strong soda taste, then use 1/2 tsp)

Tools:

7 inch bamboo basket/steamer or 7 inch round removable loose pan

You also use the 8 inch round pan or bamboo basket but the cake will be shorter.

METHOD:

Line the pan/bamboo basket:

Line the bamboo basket with parchment paper. If removable loose pan is used, please remove the base of the pan and line the the pan with parchment paper. It is better to use bamboo basket or pan with holes at the bottom. The hot air will distribute better with the holes at the bottom of the pan and the cake will rise taller and fluffy.

Sponge Dough:

Sift corn starch and plain flour into a bowl. Mix in salt and milk powder. Set aside.
In a mixer bowl, whisk eggs and brown sugar until fluffy at medium high speed.
At very low speed, gradually add in the flour mixture and mix until all well combined.
Change to paddle attachment (You may also stay with the whisk attachment). Add sourdough discard into the batter and pandan juice. Mix until all well incorporated.
Slowly add in vegetable oil and melted butter. Mix until well combined.
Sift the batter with a strainer to get a smooth batter - optional.
Cover and proof for 2 hours in room temperature. You will find the batter very bubbly after proofing but it didn't rise a lot compared with the yeast version.
After proofing, scoop out 4 tablespoons of batter in a small bowl and stir in baking powder and baking soda. Pour back the mixture into the batter and mix until all well combined.
Pour the batter into prepared basket or pan.
Prepare the steamer, wrap the steamer cover with a clean cloth. This will prevent steamer water dropping on the cake. I used electric steamer here.
Steam for 45 minutes over the high medium heat. Less steaming time required, around 35 - 40 minutes for 8 inch round pan or bamboo basket.
Once it’s done, open the cover slightly to release the heat slowly before opening fully. This will prevent the cake from sinking. Transfer cake from steamer and remove the pan. Let it cool on wiring rack.
Re-steam for about 3 - 5 minutes for left over cake before serving.

No comments

Sourdough Ma Lai Gao (Steamed Sponge Cake)

I am always looking for something to make with the sourdough discard that I have. I have been experimenting with using it for a traditional steamed cake called "Ma Lai Kou or Ma Lai Gao". This recipe was derived from my Ma Lai Gao recipe that was shared last year. This is my fourth attempt at a sourdough version and I happy the result and I am ready to share this recipe.

The texture of this Sourdough Ma Lai Gao is fluffy, spongy, chewy and not so sweet. There is no tangy taste too. I guess is because of the young discard I used.

TIPS FOR MAKING A SUCCESSFUL MA LAI GAO:

Flour:-

I used a mixture with some high protein flour to achieve a chewy cake texture. The high protein flour in this recipe came from my sourdough discard.

Custard Powder:-

Custard powder gives a soft and fine texture to the cake and also adds some aroma. It can be substituted with corn starch with the addition of 1/4 tsp of vanilla extract.

Oil:-

Oil is needed to keep the cake moist. I used a mixture of butter and vegetable oil to provide a little moist unctuous richness.

Fermentation/Resting The Batter:

Resting will help to produce a soft, airy and spongy cake texture. I tried to rest or ferment the batter for 2 hours, 3 hours, 4 hours and 5 hours. The result was the same.

Pan and Bamboo Basket/Steamer:

Steamer:

Baking Powder and Baking Soda:-

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Sourdough Ma Lai Gao/Ma Lai Kou (Steamed Sponge Cake)

INGREDIENTS:

Sourdough Discard (100% hydration)
220g sourdough discard

Note: I fed my starter with high protein flour/bread flour. The discard is only 1 - 3 days old. You may also build a new levain if you do not have enough sourdough discard.

Cake Batter:
5 eggs (L size, between 60 - 65g egg)
90g brown sugar (original recipe asked for 180g caster sugar)
20g dark sugar (original recipe no dark sugar)
35g custard powder
75g plain flour
2 tbsp (16g) milk powder
1/4 tsp salt

70g vegetable oil
40g melted butter

Raising Agent:
1 1/2 tsp baking powder (I used double action baking powder)
3/4 tsp baking soda

Tools:

7 inch bamboo basket/steamer or 7 inch round removable loose pan

You also use the 8 inch round pan or bamboo basket but the cake will be shorter.

METHOD:

Line the pan:

Line the bamboo basket with parchment paper. If removable loose pan is used, please remove the base of the pan and line the the pan with parchment paper. It is better to use bamboo basket or pan with holes at the bottom. The hot air will distribute better with the holes at the bottom of the pan and the cake will rise taller and fluffy.

Sponge Dough:

Sift custard powder and plain flour into a bowl. Mix in salt and milk powder. Set aside.
In a mixer bowl, whisk eggs and brown sugar until fluffy at medium high speed. Then add in the dark sugar and beat till incorporated.
At very low speed, gradually add in the flour mixture and mix until all well combined.
Change to paddle attachment (You may also stay with the whisk attachment). Add sourdough discard into the batter. Mix until all well incorporated.
Slowly add in vegetable oil and melted butter. Mix until well combined.
Sift the batter with a strainer to get a smooth batter - optional.
Cover and proof for 2 hours in room temperature. You will find the batter very bubbly after proofing but it didn't rise a lot compared with the yeast version.
After proofing, scoop out 4 tablespoons of batter in a small bowl and stir in baking powder and baking soda. Pour back the mixture into the batter and mix until all well combined.
Pour the batter into prepared basket or pan.
Prepare the steamer, wrap the steamer cover with a clean cloth. This will prevent steamer water dropping on the cake. I used electric steamer here.
Steam for 45 minutes over the high medium heat. Less steaming time required, around 35 - 40 minutes for 8 inch round pan or bamboo basket.
Once it’s done, open the cover slightly to release the heat slowly before opening fully. This will prevent the cake from sinking. Transfer cake from steamer and remove the pan. Let it cool on wiring rack.
Re-steam for about 3 - 5 minutes for left over cake before serving.