My sourdough starter, Chu, is doing pretty well. I take it out once a week to refresh for 4 days or so before refrigerating again. The discard is kept in a jar in the fridge and once it gets 3/4 full, it’s time to make something with it.
Sourdough muffins (makes 12)
- 360 grams unfed 100% hydration sourdough starter
- 256 grams all-purpose flour
- 80 grams sugar (suggest 100 grams)
- 80 grams dark muscovado sugar (suggest 100 grams)
- 2 tsp baking powder (suggest to omit)
- 2 tsp baking soda
- 2 eggs
- 4 tsp vanilla extract
- 120 grams butter, melted
- 3-4 tbsp milk
- Blueberries, chocolate chips and cheese cubes
- Preheat oven to 170 C. Prepare muffin tin or muffin liners.
- In a large bowl, add all wet ingredients. Whisk until well combined.
- In another bowl, add all dry ingredients. Whisk until well combined.
- Mix dry ingredients into wet ingredients.
- Spoon batter into prepared tin or liners till 3/4 full. Add in blueberries or chocolate chips or cheese cubes or whatever you want in your muffins.
- Bake for 25 minutes until a skewer in the center of the muffin comes out clean and the top is golden brown. You should also be able to smell the delectable smell of baking muffins.
I can’t find where I referenced the recipe from.
It might be best to omit the baking powder if you don’t want a volcanic eruption of muffin batter happening in your oven. The sugar has to be increased, definitely.
Texture of the muffin is erm..slightly chewy. At 20 minutes baking time, I tested the muffins and the skewer came out clean. There was quite a bit of ‘erupted’ batter outside the muffin liners, so I picked those off and ate them. They tasted off. A bit chewy and moist. Definitely odd. Kinda like eating dough.
So i stuck the muffins back in the oven to bake a further 10 minutes. I find these muffins turn out more bread-like than cake-like, but still palatable. Not going to be a favorite recipe though.