The week’s bakes were quick, painless, and yummy! To start, I took about 20 minutes to make some chocolate chunk sourdough muffins. I had some chocolate chunks on hand from my Thrive order and they worked perfectly. I also used my USA pan muffin pan and these babies popped right out clean and easy. If ever in a pinch for time, these muffins are a great option. Plus, they taste really good. I used 170g of fresh milled flour, 200g of my discard, and about 70g of raw whole milk instead of the 60g the recipe called for. This extra liquid worked perfectly to get a good consistency in the dough.
I worked on the quick sourdough popovers next. I knew that using fresh milled flour would make these more dense and that I might not get a good “popover” appearance. But, I used active starter to see if this would help. In the end, they turned out just fine. I used my USA muffin pan again for these. Instead of 60g of AP flour, I used 60g of fresh milled flour. Instead of discard, I used 150g of active starter. The recipe called for 200g of milk, but I added about 225g to account for the fresh milled flour. To make these extra savory, I added 175g of shredded cheddar cheese and 150g of chopped up bacon to the batter before baking. The batter was very runny and I didn’t want to make a mess when pouring it into the muffin tins. My pancake batter dispenser worked amazingly…and no mess! These will make great a great low carb breakfast option for our T1D kiddo.
The final bake was a sourdough breakfast skillet. This skillet used my cast iron skillet and was filling and savory. Also, this skillet makes a great low carb option for our T1D kiddo. I used 1 cup, or 240g of my active starter for the topping and didn’t have to use any flour…what!!??? The kids liked this skillet because it was more savory and not so sweet. A nice change.
I also ended up making another triple batch of sourdough Cinnamon Toast Crunch cereal. It’s so good and makes a great grab and go snack.
That’s all! Have a great week.
