For weeks now, I have been battling with trying to get a sourdough starter established. After two trials (and failures) I’ve finally got a stable, happy sourdough. The starter method I used can be found on the Sourdough Home – a comprehensive site dedicated to
bath water sourdough. Anyway, for my first trial baking, I decided to try something that looked appealing. The original recipe can be found on the Sourdough home’s muffin page and full credit goes to Mike for it. I also hope he wont mind me meddling with his original recipe…
[ Makes: 8 – 10 | TIME: 40 MIN | COST: <$5 ]
[ Joes Rating 3 / 5 | MY RATING: 2 / 5 ]
- Pre-heat oven to 220°C (425°F)
- Mix all the dry ingredients in a small bowl and set aside.
- Mix all the wet ingredients in a medium bowl.
- Add the dry ingredients to the moist ingredients, slowly stirring in the blueberries and nuts.
- Spray muffin tray with oil. Fill the muffins to the top.
- Bake for 20 minutes.
- I have to say right up front that I am not a baker. I generally leave the baking up to my daughter Brittany. Having said that, I can’t say that this was hugely successful. The taste and texture were all a little… bread like. Notwithstanding, it is my first attempt at sourdough anything so in a sense, it’s a huge success! =)
- This was a very thick dough like mixture rather than a smooth batter. In hindsight, perhaps 50% wholemeal and 50% white flour could have been used, and perhaps a dash of milk.
- I cant wait to try to make other sourdough baked goods… look out for breads, muffins, bagels and pancakes coming your way soon!
- Diabetic Note: All this flour means carbohydrates. According to the website, each muffin is about 26 grams of carbs. Adjust accordingly.
- Ethical Note: I’ve been doing quite a bit of research recently into flour. Did you know that most white flour use steam to remove the husk, killing a lot of the nutrients along the way? As a result, manufacturers have to include additives to lift the nutrient values back to an acceptable level. Before it reaches you, the flour is also bleached to make that bright white colour that so many of us seem attracted to. Now ask yourself, how can this be sustainable, ethical or practical? Where possible, use organic wholemeal flours. Your intestines will thank you for it.
- Sourdough Success! (candjhomemade.wordpress.com)
- Gluten-free Blueberry-Lemon Muffins (gfonadime.wordpress.com)
- April 1 – National Sourdough Bread Day (beatcancer2010.wordpress.com)
- The Ultimate Sourdough English Muffin (lifeatbearcreekfarm.com)
- Banana Chia Muffins (mizrhi.wordpress.com)
- Recipe: Apple Cinnamon Muffins for Your Easter Brunch (self.com)
- Sourdough Chocolate Cake (notecook.com)
- Sourdough Pancakes (korenainthekitchen.com)