rye sourdough muffins
Hello everybody, I'm new here and look forward to getting to know you.
Just now I'm feeling inventive about muffins. I have difficulty digesting normal bread and never found out whether it's the wheat, the yeast, or both. In the mornings especially I have to be careful. My breakfast carb options are oatcakes or 100% rye sourdough bread.
Then yesterday I learned that old-fashioned English muffins are cooked on the hob, not baked. Ears pricked up! because I live mostly without an accessible oven. So now I'm thinking: 100% rye sourdough muffins! This could work and it could be tasty. How exciting. Care to come with me?
I got a sourdough recipe from my Sainsbo's rye-flour packet. The starter, apparently, needs 3 overnight incubations before you can use it to make bread. So I've just done the first step:
Mix 1 cup of rye flour with 1 cup of water. Cover with a damp cloth and leave in a warm place overnight.
Just now I'm feeling inventive about muffins. I have difficulty digesting normal bread and never found out whether it's the wheat, the yeast, or both. In the mornings especially I have to be careful. My breakfast carb options are oatcakes or 100% rye sourdough bread.
Then yesterday I learned that old-fashioned English muffins are cooked on the hob, not baked. Ears pricked up! because I live mostly without an accessible oven. So now I'm thinking: 100% rye sourdough muffins! This could work and it could be tasty. How exciting. Care to come with me?
I got a sourdough recipe from my Sainsbo's rye-flour packet. The starter, apparently, needs 3 overnight incubations before you can use it to make bread. So I've just done the first step:
Mix 1 cup of rye flour with 1 cup of water. Cover with a damp cloth and leave in a warm place overnight.