About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Sunday, 23 February 2014

More uses for Sourdough Starter.

Dairy Free Sourdough Muffins this time, another attempt to use up all the starter that I'm generating.

They are actually very easy to do, just requiring an overnight ferment, and the result is pretty good, although I say so myself. Here are the details:-

§  130g Sourdough Starter
§  180g Whole Wheat Flour
§  113g Sunflower Oil
§  2 Eggs
§  1 teaspoon Salt
§  1 teaspoon Bicarbonate of Soda
§  100g Sugar  
§  100g Fruit or Nuts or Seeds or Choc Chips (optional)
1.     The night before gently mix together starter and flour until just combined.  It looks like breadcrumbs if your starter is at 100% hydration. Allow to ferment for 8 to 12 hours.
2.     In the morning, preheat the oven to 190 degrees C and blend in all the other ingredients, being careful not to mix too much.
Fill greased muffin tins or paper cases 3/4 full with batter and bake in pre-heated oven for 30 minutes or until golden brown.

No comments:

Post a Comment