Sweet Mercy am I glad I decided to make another wild yeast starter from scratch during this COVID 19 Quarantine! How it has expanded my baking horizons.
I thought the only think you did with starter was make (amazing) sourdough bread from scratch. Wrong! Did you know you could make bread, muffins, cakes and pancakes with starter? I sure didn’t, but I’m glad I learned how.
Here. Go ahead and watch for yourself if you need convincing ❤️
It’s almost like I cannot keep enough of this starter fed!
For this recipe I used a mix of the original King Arthur Flour recipe (found here) and a recipe I found using 1/2 flour 1/2 almond flour from the blog Girl Vs. Dough that really intrigued me.
I really recommend you grab some flour and warm water so you can start your starter stat (holy alliteration batman). And while your starter is cultivating that delicious wild yeast for 5 days, you should pin some recipes you want to make with the “discard.” Hint… don’t discard it! It’s good stuff. Happy Baking!
- 1 cup white whole wheat or all-purpose flour
- 1 cup almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 teaspoon salt
- 3/4 cup sourdough starter, ripe or discard
- 1/2 cup maple syrup or honey
- 1/3 cup milk of choice
- 1/4 melted butter
- 1 egg
- 2C Fresh or frozen blueberries
- Demerara sugar* (optional for that sugary decoration on the tops of fancy muffins you see in bake shops)
- Heat oven to 425°F. Line 12 standard muffin cups with baking cups (I used silicon).
- In a large bowl, whisk flour, almond flour, baking soda, cinnamon and salt until well combined. In a separate medium bowl, whisk starter, maple syrup, milk, vegetable oil and egg until well combined. Combine wet ingredients into dry ingredients until combined. Carefully fold in blueberries.
- Spoon batter evenly into baking cups (they will be about 3/4 full). Sprinkle tops of muffins with demerara sugar, if desired.
- Bake muffins 25 to 30 minutes or until golden brown, domed and a toothpick inserted in the center comes out clean. Cool muffins 5 minutes in pan, then carefully transfer muffins to a cooling rack to cool completely.