Today was all about using some sour dough starter.. That Bear Paw quilt will have to wait.
We’ll have some sour dough and low gluten English muffins and blueberry muffins for the week.
We started to cut back on processed white flour recently and I have been working on using sour dough starter for leavening.
The English muffins look great- third time is a charm.
This is my third attempt at making English muffins that actually look like English muffins. I have made pancake looking muffins, meatball shaped muffins and finally some English muffins. I put together what worked from other recipes I have tried over the past three weeks of sour dough and low gluten baking.
The recipe I used today is:
1 cup sour dough starter
1 cup spelt flour
1/2 cup amaranth flour
2 tablespoons sugar
2 tablespoons vegetable oil
1 tablespoon baking powder
1/2 cup room temperature water
Mix well and cover for 30 minutes. The dough should be a thick batter
Add additional flour if the dough is too runny- it should look like thick muffin batter.
Heat skillet over medium high heat and treat with non stick spray. Scoop with an Ice cream scoop onto hot griddle and brown first side. Flip, then brown the other side, then place muffins on a baking pan. I like to sprinkle corn meal on the pan to prevent sticking. Bake muffins in a pre-heated 350 degree oven for an additional 20 minutes flipping muffins over after 10 minutes.
Cool on a cooling rack and store in air tight container room temp or refrigerator.