Great recipes http://www.culturesforhealth.com/sourdough-muffin-recipes
These sourdough muffins are barely sweetened with honey and have just a bit of tang from a long-fermentation period. They are the perfect accompaniment to a supper or lunch of soup or stew; or great as a not-too-sweet muffin breakfast treat.
Feel free to mix in whatever you like: raisins, nuts, seeds, or even chocolate chips.
SOURDOUGH SPELT MUFFINS
- 2 cups flour
- 1/2 cup sourdough starter
- 1 cup kefir, buttermilk, or milk
- 1/4 cup honey
- 3/4 teaspoon salt
- 2 large eggs, beaten
- 1/4 cup melted butter, coconut oil, or lard
- 3/4 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 1/2 cup dried fruit or nuts (optional)
7 to 12 hours before you wish to bake the muffins combine the flour, starter, and milk until just combined. Cover and leave in a warm place to ferment for 7 to 12 hours.
Once fermentation period is up pre-heat oven to 425°F. Combine honey, salt, beaten eggs, and melted fat in a medium bowl. Beat until combined. Sprinkle baking soda and baking powder evenly over fermented dough.
Begin to mix in leavening agents while pouring in 1/3 of liquid mixture and dried fruit or nuts, if using. Repeat with other 2/3 of mixture, beating well to combine. The dough may be a bit stretchier than you are used to with a quick bread dough because of the fermentation process.
Once all ingredients are mixed in thoroughly, divide batter amongst 12 to 16 muffin cups, depending on the size of the cups. Bake in preheated 425°F oven for approximately 20 minutes, or until golden brown and puffed up.
Serve with butter, honey, or jam.
Made a beanie but it’s kinda weird