My kids love muffins of all kinds. So, this week I thought I’d make two kinds…fresh milled sourdough English muffins and fresh milled sourdough apple pie muffins. I have struggled with English muffins in the past being very dense. This is an issue with many baked goods when using fresh milled flour. My plan will be to increase the liquid amount called for in the recipe to attempt to provide more hydration. Instead of 1 cup of water, I’ll start with 1 1/4 cup water. I will use my 12 inch cast iron pan again this week to make the English muffins. This recipe calls for 1/2 cup sourdough discard.
Fresh milled sourdough apple pie muffins will be a perfect introduction to Fall baking. The weather is gloomy and cooler here in Idaho, so baking sounds like a great plan. My USA pan muffin pan will allow for even baking and easy removal of these muffins. This recipe calls for 1/2 cup sourdough discard.
Another great Fall bake will be some fresh milled sourdough hoagie rolls to make meatball subs this weekend. For this recipe I will need to convert it from AP flour to fresh milled. This recipe calls for 3 cups, or 360g of bread flour. I will use 360g of fresh milled flour. I will need 1/2 cup active starter and 1 cup of milk. But, I’ll start with 1 1/4 cup milk and see what the consistency of my dough looks like. If needed, I’ll add more milk.
