Ciambella: A Simple, Sweet Offering for Hospitality and Warm Fellowship
One common question when making sourdough bread is what to do with the starter you don’t use, often referred to as “discard.” This discard is the portion of the starter that you remove before feeding the remaining starter for baking. While it's not as active as a fully fed starter, it still has plenty of potential! If you bake sourdough regularly, you can end up with quite a bit of discard. So, what do you do with it all?
Luckily, there are many bloggers who’ve mastered the art of using sourdough discard in creative recipes. The one I’m sharing today comes from Maurizio Leo of The Perfect Loaf, and it’s the recipe that really turned me into a fan of discard-based baking.
Ciambella is a classic Italian breakfast cake that’s simple to make yet incredibly delicious any time of the day! It’s light, fluffy, and tender, but when you add sourdough discard to the mix, it takes on a beautiful crumb that adds extra texture and flavor. And, of course, as someone who’s obsessed with lemons, I love how the citrusy zing brightens up the cake. While some people prefer a glaze, I enjoy it with just a light dusting of powdered sugar—it’s the perfect balance of sweetness.
What makes this cake even better is how wonderfully it serves as an offering during a small group gathering. Its light, comforting flavor and inviting appearance make it a perfect way to encourage conversation and connection. Whether you’re hosting a quiet morning get-together or a casual meeting, Ciambella is an easy, thoughtful way to share hospitality. It pairs beautifully with coffee or tea and provides a light, delightful change of pace from more indulgent breakfast treats. This simple cake is a great way to show care and welcome, creating moments of fellowship around the table. So, next time you're looking to mix up your weekend breakfast or offer a special treat to your small group, give this Ciambella a try!
Ciambelle Italian Bread
Ingredients
- 177g neutral-flavored oil (I use arbequina olive oil because it has a fruity mild flavor that goes great with the lemon), plus more for greasing
- 423g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- Zest of 2 large lemon
- 232g granulated sugar (I like to use superfine sugar)
- 3 large eggs, at room temperature
- 211g whole milk
- 3 tbsp lemon juice (you can substitute 2 tbsp with limoncello)
- 1 tbsp lemon zest
- 100g ripe sourdough starter (100% hydration) discard
- 1 ½ tsp vanilla extract
- Powdered sugar, for topping (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch ring mold or bundt cake pan with neutral oil.
- In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest.
- In a separate large bowl, whisk together the sugar and eggs until the sugar dissolves and the mixture turns slightly bubbly, 2 minutes. Add the oil, milk, limoncello, sourdough starter, and vanilla. Whisk vigorously until everything is combined and the mixture becomes frothy. Add the flour mixture and stir with a rubber spatula until just combined (avoid overmixing). Pour the batter into the prepared pan. Place the pan on a sheet pan.
- Bake until a knife inserted into the cake comes out clean, 40 to 45 minutes. Remove the pan from the oven and let cool for 10 minutes. Use an offset spatula or knife to gently release the edges of the cake from the pan, turn the cake out onto a wire rack, and let cool. Once completely cool, dust the top with powdered sugar (if desired). The cake will keep well for several days on the kitchen counter, covered.
Places I like to linger and connect virtually—
Mondays - Sweet Tea & Friends, Hearth & Soul Community, You Are The Star, In A Vase on Monday, Love Your Creativity Link-Party // Tuesdays- Nature Notes // Wednesdays- Let’s Have Coffee, Wonderful Wednesday Blog Hop, Homestead Blog Hop, Happiness is Homemade // Thursdays- Full Plate Thursday, Thursday Favorite Things // Fridays- Farmhouse Fridays, Five Minute Friday Crazy Little Lovebirds
