Using up some excess whole wheat sourdough starter, I bake tender English muffins with raisins and spelt flour
For the first time, I attempt a levain, feeding the starter with twice as much flour as usual, every twelve hours over a period of two to three days. Here’s how it works on Day 1 and Day 2.
Use your excess sourdough starter to make these flavorful whole wheat biscuits. Recipe comes complete with step-by-step photographs for the novice baker.
Once the oven was ready, I quickly added my prepared toppings (Mozzarella, spinach, tomatoes, garlic, feta, in that order) and slid the pizza gingerly into the oven. The peel worked!
This morning, the poolish has doubled but looks a little strange on top. Does that strangeness have anything to do with the sourdough discards I used as starter for this batch?
All of my family, including the grandchildren who visit frequently, love these muffins, so I will keep making this recipe until I get it right. It’s a keeper.
After nineteen days, my wild yeast whole wheat sourdough starter is active, bubbly and percolating along just fine. Time to make some bread! But first, I use some of my excess starter to make whole wheat banana nut muffins with just the right amount of sweet and tang.
The top has a few large bubbles as well, and is puffy with gasses percolating beneath the surface. The yeasty sourdough scent is stronger, too.
The sponge rose so well from the discarded starter that I am heartened. In just two days, I can try my first loaf!
For the first time today, we clearly see that the starter has risen, then fallen. I’m mighty encouraged!