Inspired by ever growing quantity of discarded sourdough. Muffins are an any time scrumptious treat. Try toasted with Lemon Curd.
600g strong white flour (I used ciabatta flour as that is all I had whilst waiting for a flour deliver)
360g of (discard) sourdough starter
42g beaten egg
30g caster sugar
12g fresh yeast
Semolina or cornmeal or corse polenta for dusting
Put the starter, milk and fresh yeast into a bowl and beat together. Use a pan of boiling water from the kettle to warm the liquid in the bowl.
Weigh the flour, sugar and salt into another bowl. Add to the starter and combine. This will feel a little dry. Let stand for 30 minutes.
Knead the dough until the gluten has started to form. Add the butter and beaten egg. Squeeze into the dough and then finish kneeding until a smouth dough is obtained. Cover with the bowl and rest for an hour.
Dust work surface with the semolina. Roll out the dough to 1cm thick. Dust the top with semolina and cut out 8 muffins with a cookie cutter. Cover with a plastic bag and proof for 20 minutes.
Warm a frying pan (I used an electric crepe pan on a high heat). You will want to use the first few to get the temperature right initially. You want it hot enough to brown the outside but cool enough to cook all the way through. Cook on both sides for approximately 5-6 minures.
Allow to cool on a wire rack.
p.s. With the scraps of dough I formed into rolls and proofed for 30 minutes before baking in an oven. Brucy bonus. Dinner rolls.
Added by: Doughtastic - Graham
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers