How to make sourdough muffins in the kitchen

In my last post I was talking about how to make a basic sourdoug muffin.

I was able to make these muffins by using the flour that was leftover from baking the muffins.

In this post I’m going to show you how to create a simple sourdoux muffin by using a basic bread dough.

The bread dough is a simple blend of whole wheat flour and water.

I’ve made sourdoubles before, and they taste great.

So, if you’re going to make them, here’s what you’ll need to get started: 1 package of wholemeal bread flour, 3 cups of water, 3 tbsp of yeast 1 tbsp of salt 2 tbsp of sugar 2 tbsp vegetable oil 2 tbsp whole milk of choice, preferably cream of tartar 1 cup of sourdour (optional) You’ll need a baking sheet (or you can buy a small bowl) and a bowl of water.

Mix the dry ingredients together in a small saucepan until combined.

Add the water and mix for a few minutes.

Add your yeast and mix again.

Let the dough rest for at least an hour, or until it doubles in size.

Now you can divide the dough into 12 equal parts.

Place the dough on a baking tray.

Cover the tray with foil.

Let sit at room temperature for about 30 minutes, or overnight.

Meanwhile, make the sourdours: Heat a medium-sized frying pan over medium-high heat.

Add one cup of the flour mixture and stir until the flour begins to bubble.

Add about one-third of the water to the flour mix.

Stir constantly for about 10 minutes.

Slowly add the remaining water to make one-quarter of the mixture.

Stir until the dough forms a ball.

Cover and allow to rest at room temp for about 5 minutes.

While the dough is resting, combine the sourds in a large mixing bowl.

Cover with a kitchen towel.

Add all of the dry, liquid ingredients together.

Slowly stir until combined and the dough becomes elastic.

Transfer the dough to a large bowl and cover with a towel.

Let rise at room heat for about 4 hours, or longer if you’d like.

Meanwhile in a medium saucepan over medium heat, combine vegetable oil and butter.

Add 1 cup water to each tablespoon of the oil.

Add flour mixture, and stir to combine.

Bring to a boil.

Reduce heat to medium-low and simmer for about 3 minutes, stirring occasionally.

Remove from heat and transfer to a serving bowl.

Meanwhile add the sour dough mixture to the prepared pan.

Sprinkle with salt.

Let cool completely before cutting into squares.

Makes about 12 squares.

Recipe Notes 1.

If you’d prefer to make the muffin using a bag of flour, use a small mixing bowl, or a large baking sheet.

If your muffin recipe calls for flour, it will be a little more difficult.

Just make sure that you get the right amount of flour.

2.

If using the bag method, make sure you have enough dough to cover the bottom of the baking sheet, or your muffins will be very sticky.

3.

To make the dough, I recommend you buy a bag (about 1 cup) of flour and a 1/2 cup of water and add them to a mixing bowl in the morning.

Mix until the ingredients are combined and a dough is formed.

Cover tightly with foil and let rise at least 24 hours before baking.

To double in size, add an additional cup of flour (you can buy small bowls or even just a bowl).

If the dough has doubled in size but the amount of dough needed to make 12 squares is still a little too much, add a little flour.

4.

You can also use a large-size mixing bowl (about 4 cups) and cover the dough in a damp paper towel to make sure it stays soft and soft.

5.

This is the same method I use to make Sourdough Muffins.

6.

This recipe makes 12 squares of sour dough.

7.

You could also use the same recipe and add the water.

It’s up to you.

8.

If the muffinos are not quite as soft as I made them, you can either leave them out and let them rise until they double in bulk (4-5 hours) or use another bag to cover them.

9.

You’ll have to do this for about a half hour or more before you get a nice soft dough.

10.

If there are no muffins left, simply cover and let it rise in the refrigerator for about 24 hours.

Once you get your muffinos in shape, you’ll want to make something sweet to top them.

I like to use a combination of fruit juice and fresh whipped cream.

Make sure that the whipped cream is not too thick.