Sarah Wood has made my life so much easier this week! Her recipes have been fabulous, and now I even have a few new things to try. (Sourdough pizza is planned for Sunday – we gave up seconds for Lent but will enjoy unlimited feasting on the solemnity!)
Here is her last contribution to the cause of helping us all create a sourdough starter without letting it take over our kitchen. I think Sarah should start her own blog; don’t you think she’s done wonderfully here this week?
Soaked sourdough muffins (for discarded starter)
Adapted from a recipe by Mike Avery
Ingredients:
1 C “discarded” sourdough starter
1 C whole wheat flour (sift flour prior to measuring)
1 egg
1 tsp vanilla
1/4 tsp salt
1 tsp cinnamon (optional) and/or other spices
1/4 C melted coconut oil or melted butter
1/2 C honey
1 tsp baking soda
~1/2 C blueberries (or pumpkin puree or whatever add-in you like!)
Equipment:
Stand mixer
Plastic wrap
Medium mixing bowl
Muffin tins
Method:
In a stand mixer, combine sourdough starter and whole wheat flour. Once the two are thoroughly combined, cover the dough with plastic wrap ensuring that none of it is exposed to the air. Let sit at room temperature for at least seven hours.
The dough will rise some while it sits. If any of it has gotten exposed to the air and gotten dry, just remove those bits so you don’t have little dough nuggets in your final product.
When you’re ready to bake, preheat the oven to 400 degrees. Prepare a muffin pan with papers or grease the cups.
In a separate bowl, mix together all other ingredients except for blueberries and baking soda. Add those ingredients to the dough in the mixer’s bowl and mix together. Once all the ingredients are mixed and have come together as a batter, sprinkle the baking soda in the bowl and mix batter again briefly to incorporate. Fold in blueberries and scoop batter into prepared muffin pan.
Bake for 20 min. Makes 8-12 muffins.
I have also made this recipe as pumpkin muffins. Instead of blueberries, mix in 1/2 C pumpkin puree (I add it to the same bowl in which I’m mixing the egg, honey, oil etc.). In addition to the cinnamon, I also added about 1/4 tsp ground cloves, 1/4 tsp ground coriander and 1/4 tsp ground nutmeg. Adjust spices to your liking.
Katie’s note: There’s still baking soda in the muffins, so don’t worry if your starter doesn’t seem like it’s ready to have much lifting power yet!
Papier Mache
Ok, so this one really isn’t a recipe, but I did use discarded starter for papier mache once! After all, papier mache is just flour and water. Two parts water to one part flour, so just add some more water to your starter and have fun crafting!
Thank you, Sarah!!
Don’t forget, you can win three awesome bread pans from Urban Homemaker this week!
Why Sourdough? Be amazed at the Health Benefits of Sourdough.
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I’m definitely inspiried! When I get back from visiting my sister, I’m going to get over being intimidated and start sourdoughing!
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I’m a bit confused and who knows maybe others would be too when reading…do you let it sit for a total of 14 hours or 7 hours. I got confused by this “Seven or more hours later, preheat the oven to 400 degrees. Prepare a muffin pan with papers or grease the cups.” It makes me think that once it starts to rise after seven hours I should wait another seven hours.
Thanks in advance for clearing it up!
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Katie Reply:
March 11th, 2010 at 11:27 pm
Sandy,
Katie
Good question. I changed the wording in the post. I’m sure it’s just sit for 7 hours, then get ready to bake. Thanks for helping us clear this up!
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Hmm, the bowl for my stand mixer is metal, and as I recall, that doesn’t do so well with sourdough starter? But I’m pretty sure they’re ALL metal… though on the other hand, is it that tough to mix that I really need the stand mixer? (I seem to remember Laura at Heavenly Homemakers saying something along the lines of YES.) Perhaps I’ll leave it tonight in a glass bowl then transfer to the mixer bowl tomorrow.
Does everybody make everything so complicated, or is it just me? :>)
.-= Lenetta @ Nettacow´s last blog ..Daybook for March 23, 2010 =-.
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Katie Reply:
March 25th, 2010 at 5:03 am
Lenetta,
Katie
When the metal utensils were not stainless steel, they would react with the sourdough and mess it up. Nowadays, no problem! I use my metal bowl all the time. Go for it!
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I was inspired about a week ago to begin my own sourdough starter. This was a great first recipe for me–not being sure of the robustness of my starter–and the muffins turned out delicious!! I used pumpkin puree, 1tsp cinnamon and 1tsp pumpkin pie spice. They were a big hit–my husband had 4 with his dinner!
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Monthly Menu Plans . . . Summer Menu « Extraordinary Ordinary Life // Mar 31, 2010 at 7:55 pm
[...] Sourdough Muffins [...]
I love this recipe! My kids now demand I have these muffins on hand at all times. My sourdough starter is now being fed 3 times a day to keep up with the demand
Thanks for this excellent post.
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A few tips from an “old” sourdough girl. Do knead your breaddough in the bread bowl. So much less to clean up. Please cover your bread dough bowls with a wet towel and a large lid rather than plastic wrap. Try to keep plastics away from all foods. Towel “bags” are great for keeping veggies in the refrigerator.
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Katie Reply:
September 7th, 2010 at 3:14 pm
Roberta,
Katie
I always forget to wet my towel – good point!
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Flavours of Fall « Laundry on the Line // Oct 25, 2010 at 4:21 pm
[...] second recipe was for Sourdough Muffins. I have still not had a successful sourdough bread experience, but boy do I love my sourdough [...]
Just made these today they were delish! I did a double batch and used pumpkin, diced apple, raisins, and a lot of spices. Very good!!
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I tried these. Don’t know where I went wrong but they had a sour taste to them and were too damp and dense. I’m new to sour dough though?!
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Katie Reply:
November 9th, 2010 at 11:07 am
Olivia,
Katie
A newer starter is often more sour. Try a very hearty feeding 6 hours or so before mixing up this recipe. And yes, sometimes the muffins are a bit damp and dense – try a thicker starter or a bit more flour in the recipe. Sourdough is an art form, to be sure! For muffins, so far I prefer just soaking or using sprouted flour.
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Thank you so much for posting these muffins… I’ve been looking for more ways to use up starter. It pains me to have to dump it down the drain! And so delicious! My picky-eating Husband and Son both devoured them too!! Can’t wait to try more add-ins and experiment, I used 1/4 c. or so of raisins and the same amount of granola for my first round.
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I made this last night with no fruit, but about 1 1/2 tsp of lemon extract and just a little extra syrup. My picky husband LOVED them! The tartness of the lemon hides the sourdough “tang.”
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My Sourdough Journey « Faithrace // Jan 20, 2011 at 4:35 am
[...] I cautiously tried a few sourdough recipes from said blogs for things like muffins, pizza crust, crackers and pancakes, recipes that didn’t require as much rising power while I [...]
When a recipe like this is labeled “for discarded starter,” does the starter still have to be mature and this recipe is just calling for the part you’re taking off as you feed it so it doesn’t grow too big, or is this like just-made-it-yesterday starter that hasn’t bubbled yet so I don’t have to waste that flour & water mixture? Thanks!! (DH is getting impatient about waiting for this starter to be worth something so I’m trying to figure it all out
)
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Katie Reply:
February 22nd, 2011 at 4:10 am
Lori,
Katie
You can use less than bubbly starter if you want, although I guess I don’t know about “not quite mature.” Bet it wouldn’t hurt! I never tossed any when I was first making, just kept feeding. Feed at least 2x/day and keep it warm and toasty (on the stovetop for me) to move things along faster!
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These are fabulous! I’ve featured the recipe link on our site’s “In the Kitchen” page. Thanks so much!
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Just thought i would comment that I already read this blog, and when I googled “Sourdough Muffin Recipe” this was the first link! Excited to try this recipe tonight.
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