Back to Sourdough Baking

There were football games for Vince to watch today so he sat downstairs with the dogs and I had almost the whole day to myself in the kitchen.

The beans are in the canner now and, as soon as they are out of the canner and I can get pictures, I will have a blog post with how I do the ham and beans.

I started my fun day in the kitchen getting my sourdough baking back on track.

I had not attempted to make sourdough since I cut my finger in May. After the cut was healed enough to try it, the nail was just a mess and I didn’t want to try to dig bred dough out from under that mangled nail. Now that the nail is fine, I’m chomping at the bit to make sourdough English Muffins. I’ve been making this recipe since before we moved back to MO – it’s a keeper. I’ll almost always add dried cherries or cranberries.

I had not touched my starter in at least four months. I knew Chad has a good, strong starter and I could get some from him and I have some dried starter in the freezer so I wasn’t worried but my start perked right up. I fed it Friday morning and again Friday night. It looked active so I was happy. I fed it this morning and it there was 250 ml.

By noon, it had double and was at 500 ml so I was happy. This evening I will stir up a batch of the English Muffin dough. Vince found this “kit” at the pallet store and I really like it. I kinda wish I had two of them.

This evening I will stir up the dough (I do it all by hand and it’s super easy), then I’ll cook them tomorrow. They’re cooked in a skillet on top of the stove so the oven doesn’t heat up the house. Win/Win! 🙂