In the continuing quest to avoid throwing out sourdough starter, I’ve tried a bunch of ways to integrate starter into non-bread baked goods. The stoneground wholemeal I’ve been feeding it was leaving the texture of ‘lighter’ baked goods somewhat grainy, and well, like a wholemeal thing, even if the remaining flour used was plain. The mouthfeel just wasn’t quite right.
So I’ve substituted in 50% of the stoneground wholemeal with plain, but still keeping 100% hydration. It took a few days for my starter to stop being annoyed about the switch, and now we’re back in business.
These apple and cinnamon muffins are a great way to use up starter, and the texture is somewhat improved with the reduction in wholemeal. It might be psychosomatic, but they also feel a little fluffier, just don’t work the batter too hard after adding the bicarb, or you’ll lose some of the bubbles.
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- 200 g sourdough starter
- 125 g plain flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1 tsp bicarb soda
- 2.5 tbsp cinnamon
- 1 egg
- 2 tsp vanilla
- 65 g butter melted
- 2-3 tbsp milk
- 2 small apples peeled and diced, or one large
Ingredients
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- Mix the dry ingredients
- Fold in the wet ingredients and apple, adding milk as needed to reach a muffin batter consistency
- Divide into a greased muffin tin, and bake at 180C for 20 minutes