Hands up if you have caught the sourdough bug in ISO?  Thanks to the diving Grown and Gathered book, I confidently started the sourdough starter nearly two weeks ago.  I have been a dedicated sourdough mother and have religiously fed my sourdough baby every morning, sometimes morning and night when required and haven’t forgotten a day yet.  The newborn baby though is creating about as much output in the form of wasted flour etc as a newborn and for those of you who know me, I am not a fan of waste.

So after looking at a big bowl of the ‘discarded sourdough starter’ (when doing a starter you need to discard all but 2 tablespoons of the starter and then feed it 50gm flour and 50ml of water – and after a couple of weeks that really adds up), I decided to try a baking experiment.  

For the sourdough starter, I was using rye flour, which smells heavenly, but it also takes on a wholegrain appearance that could really work well in a muffin or oatcake style cake.  Brilliant, let’s go with that!! After adding a bit of this and that, I ended up with a lot of batter, so I not only made 12 muffins but also used a loaf tin and made a cake as well.  

If you only want to make a dozen muffins, then you should probably half the recipe, if not go crazy and get baking you can always freeze the muffins for another day.

  • Ingredients
  • 2 cups of plain flour
  • 450 gms of sourdough discarded starter
  • 3 teaspoons of baking powder
  • 200 grams of brown sugar
  • 2 eggs
  • 120 ml coconut milk
  • 180 ml vegetable oil
  • 2 teaspoons of cinnamon
  • 210 gm of fresh fruit, apple and fresh fig chopped finely
  • 50gm sultanas.

Method

Preheat oven to 170 C degrees

In a large bowl add all ingredients and mix thoroughly. Place mixture in oiled muffin tins and loaf tin lined with baking paper and bake for 25-30 minutes or until browned.  The loaf will take a little longer (approximately 40-50 mins)