A classic Black Cherry Clafoutis but made with whole-body-friendly fermented grain.
If you keep your sourdough at 100% hydration, feed it with 200 g of flour and 200 g of water. If you need to convert your sourdough to 100% hydration mix 250 g of flour and 250 g of water together and add one tablespoon of your active sourdough starter. Ferment the starter at room temperature overnight.
Pit the cherries and set them aside. If you don't have a pitter you can cut them in half or use a metal straw and beer bottle (place the berry on top of the beer bottle and push the metal straw through the cherry, pushing the pit into the bottle).
Melt 4 tablespoons of butter. Reserve the other 4 tablespoons for greasing the pan.
Measure and add the batter ingredients to your blender, food processor or mixer. This can be done by hand or with a whisk as well. Blend until combined. Set the batter aside.
Preheat your oven to 450° and place a cast iron skillet inside the oven to preheat.
Once the oven has heated remove the skillet and drop in the other 4 tablespoons of butter. Roll the pan to coat it evenly. Add the batter to the hot pan and then drop in the cherries in a nice even layer.
Bake the clafoutis for 15 minutes. Lower the temperature of the oven to 350° and continue to bake the clafoutis another 15 minutes or until it is puffed, golden brown and set in the middle.
Whip the cream, maple syrup and vanilla together and refrigerate the whipped cream.
Let the clafoutis cool slightly before serving. Add whipped cream if desired!