A New Culinary Adventure

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Last week I purchased some sourdough starter and began a new culinary journey. I have tried to create sourdough starter in the past and it has always been a failure. I couldn't stand the thought of being conquered by sourdough so this time I purchased sourdough starter. Since the hard work was done by King Arthur Flour something like 100 years ago I just have to feed it about once a week.  

fed sourdough starter

Today, I am excited to report that I made the first successful sourdough creation out of my lovely bubbly sourdough starter (pictured left). As time goes on you will see many bubbles in the starter and that means it is alive and well. When you feed the starter you will have to discard or use about a cup. In a few weeks I will have sourdough coming out of my ears (hopefully not literally) and would be very happy to share! The delightful muffins pictured above are called Indian Meal Muffins. The recipe, as you will see, is very adaptable and uses ingredients that were readily available during some depressed times.

  You may also try this recipe with honey instead of maple syrup. 

Ingredients

3/4 cup Unbleached All-Purpose Flour
3/4 cup cornmeal
3/4 cup teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 cup Sourdough Starter
1/4 cup milk
1 egg
4 tablespoons vegetable oil

6 tablespoons maple syrup

Preheat oven  to 500 degrees

Combine the dry ingredients in a mixing bowl. In a second bowl, beat together with the starter, milk, egg, melted butter and sweetener. Blend the wet ingredients with the dry.

Fill the cups of a greased muffin tin two-thirds full. Put the tin in the oven, turn the temperature down to 400 degrees and bake for 20 minutes.

*I baked my muffins about 18 minutes, it is always best to check halfway through baking. 

             

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