These fragments, upon encountering the warm oven environment, transform into indigestible lumps of textural devastation in an otherwise mediocre cake . The best comparison I can come up with is akin to baked wafers (another disaster I’ve encountered first-hand, mind you): they’re chewy and … All in all, this was an interesting recipe, but not one I plan to attempt again; I’m content to make my cakes with chemical leaveners and leave the yeast to the goods they do best

View original post here:
Carl's Kitchen: Sourdough Chocolate Cake