Using up some excess whole wheat sourdough starter, I bake tender English muffins with raisins and spelt flour
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.
The sponge rose so well from the discarded starter that I am heartened. In just two days, I can try my first loaf!