My new obsession. Recipe from Rowen White, indigenous woman and seedkeeper, who posted it on social media. I’ve made three batches now, fine-tuning each time. Here’s a few photos without going into the whole procedure.
Night before, feed my starter. I just store the scrapings from each time in my fridge, a technique I learned from Bake with Jack, UK, on YouTube. I love my starter. It’s so reliable.
Starter added to milled whole wheat flour.
Scrapings go back in the fridge for next time. Sometimes I wipe off the rim which can get gunky and very dried out. If things get too dirty looking, I transfer to a clean container, but not every time.
All ingredients: 3 cups flour, about 100 g of starter, one tablespoon honey, 1/2 tsp salt, 1 cup oat milk. I made two mistakes here: put the salt right on the starter (not it’s favorite substance) and added cold oatmilk (I really should warm it!). Nevertheless, everything proceeded just fine.
Initial dough ball is pretty dry and coarse. Let rest for 30-60 minutes. Then knead for five minutes. Then let rise for 8-12 hours.
After dough has risen, the texture is much softer and the sourdough action is apparent. Press down with fingertips to about 1″ in height. Then cut in rounds. I used a drinking glass.
Muffin rounds resting, cornmeal sprinkled above and below. The irregularly shaped ones are assembled from remnants of dough after cutting the nice rounds. Let these rise for awhile.
Cooling on a rack after cooking on the stovetop. I used a ceramic frying pan with lid. I cook three at a time for six minutes each side on a low flame. These look delicious.
