Bakers with sourdough discard
You want to use sourdough discard in a softer pepernoot made with rye and spices. Zuurdesemrecepten.nl has a traditional Dutch recipe for this.
Which option is right for you?
Fans of crunchy kruidnoten
By pepernoten, you mean the small, crunchy biscuits that Rutger bakt says are actually called kruidnoten. In that case, the texture you want matters more than using sourdough discard.
Buyers of ready-made Dutch breakfast cake
You’re looking for Dutch breakfast cake to eat as it is or to use in a recipe that specifically calls for it. Check the ingredients, nutritional information and allergens on the packaging before choosing; don’t assume it contains sourdough.
What should you consider when choosing?
First decide whether you want to make or use soft, individual pepernoten, crunchy kruidnoten or Dutch breakfast cake. Only then does it make sense to choose sourdough discard, a recipe or a packaged cake.
Pepernoten with sourdough discard
Choose this if: you want to use sourdough discard in soft, gingerbread-like pepernoten with rye and spices.
Bear in mind: Zuurdesemrecepten.nl describes a stiffer, less elastic dough than kruidnoten dough, and pepernoten that soften as they’re stored.
Crunchy kruidnoten
Choose this if: you mean the crunchy, speculaas-style biscuits often called pepernoten.
Bear in mind: The softer pepernoten recipe with sourdough discard isn’t designed to give you this texture; choose a kruidnoten recipe instead.
Homemade Dutch breakfast cake
Choose this if: you want to bake a spiced cake to slice. Albert Heijn Allerhande has a recipe that doesn’t use sourdough starter.
Bear in mind: This recipe makes Dutch breakfast cake, not individual pepernoten or kruidnoten.
Ready-made Dutch breakfast cake
Choose this if: you want to use Dutch breakfast cake straight away or your recipe specifically calls for it.
Bear in mind: The Peijnenburg and PLUS products described are packaged cakes containing raising agents, not substitutes for sourdough starter.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Texture you want | Check whether the recipe is for soft, traditional Dutch pepernoten or crunchy kruidnoten. | If I’m expecting crunchy biscuits, I don’t want to accidentally bake softer pepernoten. For around 42% of consumers, this choice of texture comes first. |
| Using sourdough discard | Check whether the recipe calls for sourdough discard and what other ingredients you’ll need; the version from Zuurdesemrecepten.nl also uses rye flour and baking soda. | If I have sourdough discard left over, I want a recipe that actually uses it. An estimated 33% of consumers say this is their top priority. |
| Convenience and labelling | For packaged Dutch breakfast cake, compare the ingredients, allergens and nutritional information. Check whether your recipe calls for slices or crumbs. | When I choose a ready-made cake, I want to know what’s in it and whether it’s the right form for my recipe. For around 25% of consumers, this is the main consideration. |
Common mistakes
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Assuming pepernoten and kruidnoten are the same bake
Rutger bakt distinguishes between the softer, gingerbread-like pepernoot and the crunchy, speculaas-style kruidnoot. So a recipe for one may give you a different result from the one you expect.
Decide which texture you want before buying your ingredients, then choose a recipe that names the right type.
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Confusing packaged Dutch breakfast cake with sourdough starter
The Peijnenburg and PLUS breakfast cakes described contain rye flour and raising agents. Ready-made cake can’t replace sourdough discard in pepernoten dough.
Only use Dutch breakfast cake if your recipe calls for it. For a recipe that uses sourdough discard, you’ll need the discard itself.
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Skipping the Dutch breakfast cake label
The product information for PLUS Ontbijtkoek Naturel lists rye and the possible presence of wheat, barley and oats. Ingredients and nutritional information can vary between products.
Check the current label before use if allergens, ingredients or nutritional values matter to your choice.
Brands to consider
Peijnenburg
A brand of ready-made Dutch breakfast cake, not sourdough starter.
- For its Naturel variety, Peijnenburg lists unsliced rye flour, spices and raising agents.
- The ingredients in this variety don’t tell you about every other product from the brand; check the label on the cake you choose.
Albert Heijn
Sells packaged Dutch breakfast cake and also shares a recipe for making it at home through Allerhande.
- The Allerhande recipe uses wholemeal flour, baking soda, apple cider vinegar and spices, without sourdough starter.
- That Dutch breakfast cake recipe isn’t for individual pepernoten; check the latest ingredients on packaged products.
Jumbo
A retailer with a range of Dutch breakfast cakes.
- Jumbo’s category page lists wholemeal and gluten-free Dutch breakfast cake, among other varieties.
- Check the packaging for each product, and don’t use Dutch breakfast cake as a substitute for starter in a recipe that calls for it.
PLUS
A retailer that sells Dutch breakfast cake under its own name, among other products.
- PLUS Ontbijtkoek Naturel, unsliced, is sold as a 550 g cake made with rye flour and raising agents.
- The product information also mentions the possible presence of wheat, barley and oats. Check the current label if allergens matter to your choice.
Koek & Bakker (ALDI)
An ALDI label with products including sliced wholemeal Dutch breakfast cake.
- ALDI describes a pre-sliced wholemeal variety in a 485 g pack.
- Refer to the label on the pack you choose for ingredient and allergen information.
Tastino (Lidl)
Lidl’s label for Dutch breakfast cake varieties.
- Lidl lists a 485 g ontbijtkoek zero.
- The name zero doesn’t tell you what ingredients or nutritional values the cake has; check the label for details.
Dutch breakfast cake at Joybuy
This sliced Dutch breakfast cake is a ready-made option to eat as it is or use in a recipe that specifically calls for ontbijtkoek. It isn’t an option for using up sourdough discard or making pepernoten dough.
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g'woon wholemeal Dutch breakfast cake, sliced, 485 g
A ready-made option if you want to eat Dutch breakfast cake or your recipe specifically calls for sliced breakfast cake. This product can’t replace sourdough starter or pepernoten dough; check the current packaging for allergen information.
Frequently asked questions
Do I need sourdough to bake pepernoten?
No, sourdough isn’t generally needed. Zuurdesemrecepten.nl uses sourdough discard in a specific traditional Dutch pepernoot recipe; choose it if you want to use up that discard and prefer a softer texture.
What’s the difference between pepernoten and kruidnoten?
Traditional pepernoten are softer and gingerbread-like, while kruidnoten are crunchier and have a speculaas flavour. Rutger bakt points out that kruidnoten are often called pepernoten in everyday conversation, so check which type a recipe means.
Can I use packaged Dutch breakfast cake instead of sourdough discard?
No, packaged Dutch breakfast cake can’t replace sourdough discard in a recipe that calls for it. Only use the cake if the recipe specifically lists it as an ingredient, for example in slices or crumbs.
How should I store pepernoten made with sourdough discard?
According to the Zuurdesemrecepten.nl recipe, store the pepernoten in an airtight tin. Bear in mind that they’ll soften as they’re stored if you were expecting a firm texture.