Friday, March 20, 2015

Cupcakes and English Muffins - Sourdough Surprises

This month, Sourdough Surprises is celebrating its third anniversary! It just so happens that this month is also marks 4 years since I started my sourdough journey. This calls for a celebration. Our challenge this month was to choose any of the items from the past 36 months to remake. I had been waiting for this for the longest while. There are so many that I wanted to re-do either because I didn't love how they turned out or most likely because of horrible photographs. There were also 8 or 9 months that I missed and a couple items there that I definitely wanted to make.

It was really hard to choose. I eventually decided on English Muffins because they were one of the first sourdough items that I attempted. I failed miserably at making them and never tried again. And I also missed the month that they were chosen for Sourdough Surprises. I also needed some kinda bread item the week I made them so it was a good choice.

But you know what every celebration needs? Cake. It is a rule. So earlier this week, I also baked up a few simple sourdough chocolate-banana cupcakes to really celebrate Sourdough Surprises and my own starter!


Happy Anniversary, Sourdough Surprises! Thanks for starting this Shelley and Jenni! I hope to celebrate many more years with you, guys.

Sourdough Chocolate Banana Cupcakes

3/4 cup flour
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sourdough starter (I used 100% hydration)
1/2 cup mashed banana
1/3 cup oil
1/4 cup milk
1/4 cup sugar
1 teaspoon vinegar
1 teaspoon vanilla

Preheat oven to 350 F. Line a cupcake pan with 12 liners.
Whisk together flour, cocoa, baking soda, baking powder, salt, cinnamon and nutmeg. In a separate container, mix together the remaining ingredients until thoroughly comibined.
Add the wet ingredients to the dry ingredients mixing until no dry streaks remain.
Even divide among cupcake wells, filling each about two-thirds full.
Bake for 15 minutes or until a toothpick inserted into the center of a cupcake comes out dry.

Sourdough English Muffins
(adapted from Wild Yeast Blog)

110 grams 100% hydration sourdough starter
160 grams flour
50 grams rye flour
50 grams whole wheat flour
155 grams milk
120 grams water

Final Dough
All of preferment
75 grams flour
1 teaspoon baking soda
1 teaspoon brown sugar
3/4 teaspoon salt

Mix together all the pre-ferment ingredients. Cover and let rest at room temperature for 8 - 10 hours.

Add the remaining ingredients and mix for about 7 minutes. The dough will be extremely sticky at first but should become a little less sticky as you mix. Do not add additional flour.

Turn the dough out onto a floured surface. Sprinkle the top with additional flour and pat the dough out to 1/2 inch thickness. Cut out 3-inch circles and place them on a cornmeal dusted sheet. Transferring may be a little tricky if your dough is very sticky. Use a floured spatula, if needed. The muffins can be reshaped while cooking.

Let proof for 45-60 minutes. They'll get puffy but not necessarily double.

Lightly oil a skillet and heat it over medium heat. Cook each muffin for 5-7 minutes on each side until browned.

Split with a fork to get the best nooks and crannies.


  1. Your English muffins look perfect! & as for the cupcakes- CUPCAKES!!!! :-D

  2. English muffins AND cupcakes?! You rocked it this month! Congratulations on your own 4th sourdough adventure anniversary; your recipe archive is a treasure chest for the rest of us.