No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sour Lardy Cake Dough

  • yield: Makes enough for 2 cakes




  • 1 1/2 cups warm water (about 110 degrees)
  • 5 teaspoons active dry yeast
  • 3 cups Lardy Cake Sponge, pulled into small pieces
  • 4 cups bread flour
  • 1 tablespoon salt
  • All-purpose flour, for dusting
  • Vegetable oil, for bowl


  1. Step 1

    In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup warm water and the yeast. Let stand until creamy, about 10 minutes. Add remaining 1/2 cup warm water and the sponge. Mix on low speed until combined, about 2 minutes.

  2. Step 2

    In a medium bowl, combine flour and salt. Add to yeast mixture, and mix on low speed, 1 minute. Change attachment to dough hook, and mix on medium-low speed until dough is smooth and just sticks to your fingers when squeezed, about 8 minutes.

  3. Step 3

    Lightly flour a work surface. Turn out dough, and knead 4 or 5 turns into a ball. Place dough, smooth side up, in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk and is slightly blistered and satiny, about 1 hour.

  4. Step 4

    Punch dough down, and fold over 4 or 5 times. Place folded side facedown in bowl. Cover, and let rise again in a warm place until doubled in bulk and satiny, about 50 minutes. Divide dough in half, and wrap in plastic until ready to use.

Martha Stewart Living, December/January 1998/1999