October 30, 2010 - 7:21am
Using Start for Quick Breads?
Has anyone ever used their start to make a quick bread like muffins? I'm trying to put my start to work in every way possible, but haven't experimented yet with some of my quickbreads like muffins or biscuits. What's your experience with this?
The only quick bread I have made with sourdough is English Muffins. That is not real quick either.
The recipe I use is from Mike Avery: http://www.sourdoughhome.com/englishmuffins.html
I do make buttermilk biscuits, but that uses baking powder and baking soda for levening, not sourdough.
I often make cornbread with leftover starter. It does a great thing--it keeps the cornbread moist for days. I also use the leftover starter for waffles and pancakes.
Wow, for cornbread? Do you still use baking soda, or just the start? would you mind sharing an approximation of your recipe? Also with your pancakes and waffles, I have seen some recipes that call for you to set up half the batter the night before, then add the remaining flour the next day. Is that what you do, or just mix it all together in the morning?
There's nothing too fancy about this cornbread recipe, but with the addition of 1/4-1/2 cup of starter, I really like it. Extremely moist and flavorful. This version is spicy, too.
Sweet and Spicy Cornbread
1 cup cornmeal
1 cup unbleached white flour
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
2 eggs. beaten
1 c buttermilk
1 cup sharp cheddar, grated (or niblets from 1 ear of fresh corn)
3 T fresh jalapeno, minced
1/3 cup olive oil plus additional oil to grease the pan
Grease a 9-inch cast iron skillet or 8-inch square pan and place in a 425-degree oven until hot. Combine dry ingredients in a bowl. In another bowl, lightly beat egg. Add starter, oil and buttermilk. Add combined liquids to dry ingredients and mix together gently until just combined. Scrape batter into hot skillet and bake for about 20 minutes until golden and an inserted skewer comes out clean. Cool for about 20 minutes and turn out of pan.
For pancakes and waffles, I generally use the recipes from Nancy Silverton's book. Or I adapt Marion Cunningham's Raised Waffle recipe from The Breakfast Book. Her's calls for dry yeast and warm water. I substitute my starter instead and let it rise overnight.
I made dozden carret muffins this morning using my sourdough starter and it turned out nice here is the ingredients I used: Dry ingredients in seperat bowl 5 cups freshly ground whole wheat flour from Soft white wheat 11/2 cup sugar 2 ts cinnamon 1 ts nutmeg 2 ts soda 1 ts baking powder 1 ts salt Wet ingredients 6 large eggs 1 cup milk 1 cup conola oil 1 cup active sourdough starter at 166% hydration Other 2- 3 cups shreded Carrets 1 cup toasted peacons Beat wet ingredients together and incorporate dry ingredients fold in cerrets and peacons Fill muffin pan just to the top and bake at 350-375 for 20-30 mins You can substitute cerrets with banana (omit cinnamon and nutmeg ) Bluberry, etc Starter really adds different taste and taxture to quick breads and pancakes