Sunday, April 13, 2014

Whole Wheat Sourdough English Muffins

 That's right, english muffins! If you are a bread customer visiting my blog for the first time, welcome! This is a forum for my creative adventures (mostly culinary the last few years), and starting this week I will be using it sometimes to share pictures of my weekly special.
  I also share recipes for most of the products that I sell. None of my recipes are secret, and I'm not afraid to share my knowledge. My baking service is just that, a service for busy people that enjoy homemade, healthy, preservative free baked goods. If you have the time to bake your own at home, power to you and I hope you enjoy it as much as I do. If you want to leave it to me, wonderful! I love feeding people.
Whole Wheat Sourdough English Muffins (adapted from many recipes, all of which are easy to find)

Night Before:
 1 cup starter
2 tablespoons molasses
1 cup whole milk
1 cup warm water
1 cup whole wheat flour
3 cups unbleached white flour
    Mix together until flour is moistened. It will be very wet and shaggy, but that's ok. Cover with a clean towel and leave out over night.

Next morning:
1 tsp baking soda
1-2 cups unbleached flour
2 tsp salt
cornmeal for dusting

Mix in the baking soda, salt. In a mixer with a dough hook (or a wooden spoon, changing over to hand kneading) add the flour half a cup at a time until you have an elastic moist dough that isn't tacky anymore. Then give it a good work out for about five minutes.

Turn out onto a lightly floured surface and roll out to about 1/2 inch thickness, keeping it even through out. Use a 3 inch biscuit cutter or a drinking glass to cut your muffins. Gather the scraps and roll out again to get as many circles as you can. Place them on a baking sheet lined with wax paper and sprinkled with the cornmeal. Cover with plastic wrap and let sit in a warmish place for about an hour.

Warm your griddle on medium and lightly oil. Place as many muffins as you can comfortably fit in the pan and grill for 2-3 minutes, depending on how hot your pan gets on medium. you want them nicely browned but not too crispy. Flip over and cook for another 2 minutes. This will leave them ever so slightly under-baked in the middle, giving you a classic result when toasted. Repeat with the rest. Store in an air tight container in the fridge. YUM!

Monday, April 7, 2014

Yellow Coat/Red Tricycle

Greetings, I hope you're all enjoying some form of spring weather! We have started hitting 50 degrees pretty consistently and it feels like we've all been half-dead since December compared to how we feel now. Once we have green leaves and grass maybe we'll start taking our happiness for granted, but at the moment we revel in it and give our minds a tumble through the sunshine whenever possible.

With the relative warmth we have spent a good deal of time out on the little dead-end road next to our house where Spencer has a basket ball hoop and London can manage some speedy riding on the smooth pavement.

I think we'll be trying a garden again this year. I drove half an hour to a CSA last year, which was fun, but now London is old enough to keep herself busy while I work in the yard and Spencer really gets into helping with the vegetables. Ahh, just the thought of summer... How about you? Do you have sketches tucked into seed catalogs, does your mind wander through rows of tomatoes while you're stopped at red-lights?