I have to admit I am a late comer to the Sourdough bread phenomenon that has developed out of COVID-19 quarantine. I’m a big lover of sourdough bread but I only indulge a few times a year because carbs are not my friend. Cathie generously shared some of her starter with me. I spent a couple of days feeding “George” making sure that he was happy and bubbly in his new home. Each time I fed him I had to discard part of the starter. I collected the discards and used them to make a delicious organic sourdough chocolate cake. The recipe that inspired this cake called for 1 cup of maple syrup. I was worried it was going to be too sweet but it turned out perfect for me.