ohmysourdough! sourdough english muffins

If you’ve been feeding your sourdough starter regularly but not been baking bread as regularly, you’ll probably find yourself in a position somewhat like mine- with lots of starter but unwilling to throw them all away.

I never liked throwing away food, so I was so excited to find this recipe that is so forgiving towards my little Bruno (aka my sourdough starter).

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If you are new to sourdough and found your hands on some starter, then here’s a quick crash course on how to turn that starter into some yummy bread!

The starter is basically wild yeast that we cultivated from our environment. It is this yeast that makes the bread rise. There are two principles behind the successful sourdough bread.

Firstly, the yeast must be active. The yeast needs flour and water to multiply, so it has to be fed regularly. By putting it in the fridge, we can slow down its metabolism so that it multiples at a slower rate. This is a very useful concept to the home baker who probably only bakes once/ week. A simple trick is to feed the starter in a ratio of 1:1:1 (starter:flour:water), then put it in the fridge for a week and only take it out when you need it! For this recipe, you can use the sourdough starter straight out from the fridge!

Secondly, the structure of the bread must be well-made. The additional flour and water/ milk added to the starter are the spaces for the yeast to multiply. When the yeast is active, they produce bubbles. However, we need structure to ensure that these bubbles stay there. Gluten gives us the structure. Hence, stretching and folding the dough will help us to form the gluten! So we will end up with nice, stretchy dough that contains air bubbles!

Keep these two principles in mind for now, and I will go on to explain in further detail regarding each step of the sourdough bread-making in subsequent posts. For now, you can try your hand at these easy English muffins!

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Sourdough English Muffin
makes 6 muffins

Ingredients
135g full cream milk
190 g sourdough starter
190 g bread flour
8 g sugar
6 g salt
28 g butter (room temp)
cornmeal (to sprinkle)

Directions
1. Heat milk until it reaches 85 degrees Celsius. Then leave it aside to cool to room temperature.
2. Whisk sourdough starter into the milk until thoroughly mixed.
3. Add the bread flour into the mixture, and mix with your hands until there is no more dry flour.
4. Leave it aside, covered, for 30min
5. Add in the butter, sugar and salt, and mix with your hands until you do not feel the sugar & salt granules.
6. Allow bulk fermentation for 3h. Every 30 minute, do 1 stretch and fold.
7. At the end of 3h, divide the dough into 90g pieces, and shape it into rounds.
8. Sprinkle with cornmeal and place onto a baking sheet. Rest overnight, up to 24h.
9. The next day, remove from the fridge and rest at room temperature until doubled in size.
10. Preheat the oven at 160 degrees Celsius.
11. Place on a medium-heat griddle, 5 min on each side.
12. Place the muffins into the oven for 12 min.
13. Remove from oven and let it cool on a wire rack.

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Chocolate Dutch Pancake

If you’re ever bored of pancakes for your weekend breakfast, try making these Chocolate Dutch Pancakes! You can dress them up just like you would dress your usual pancakes up.

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They are the easiest thing to make and wash up after (just one bowl for all that mixing), but you will need a heavy bottomed cast iron pan to make them. One more reason to buy a cast iron pan?

This is my first time ever eating a dutch pancake and I kinda love it! I love the egginess and chocolatey goodness of the pancake, and the fact that you can share it with the whole family! It’s a wholesome breakfast, if you’re wondering. Anything with chocolate is.

I mean, there’s loads of chocolate in there and on top of it, what’s stopping you?

Recipe adapted from Smitten Kitchen

Ingredients
4 large eggs
25 grams sugar
1/4 teaspoon salt
50 grams all-purpose flour
15 grams unsweetened cocoa powder, sifted
1/2 cup milk
40 grams unsalted butter
Shaved dark chocolate (to finish)

Directions
1. Heat oven to 210 degrees C.
2. Whisk eggs, sugar and salt in a medium bowl.
3. Add flour and cocoa, whisking until mostly smooth
4. Drizzle in milk while whisking.
5. Heat a 12-inch ovenproof cast iron skillet on the stove over high heat.
6. Add butter and melt, tipping the pan around so it butters the sides too.
7. Take away the p and scrape batter into pan. Transfer skillet to oven and bake for 16 to 18 minutes, until pancake is billowy.
6. Remove from oven and grate chocolate over, as much as you want. Sprinkle some fruits and cut them nicely into quarters/ or just tear them apart because you just can’t wait.

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Chocolate Swirl Buns

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I haven’t been in the baking mood for so long but just today, I felt like I really needed some chocolate bread in my life, so here comes some Chocolate Swirl Buns which are more chocolate than buns but I’m not complaining πŸ™‚

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These chocolate buns will cheer anyone up so if you’re feeling sad like me, make them and stuff yourself silly with them. Heh. Going to be back at KTPH again, this time for Ortho, and I heard that we have to be there by 7am for ward rounds?!Β The only thing that will make me wake up so early would be eating these chocolate buns for my breakfast haha.

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Also, D recently bought a sous vide machine from America and we made the most most tender chicken breast I’ve ever eaten in my whole life. I mean tender and chicken breast aren’t usually found together but slow cooking that piece of meat for 4 hours works wonders. Sous vide sounds like atas cooking but it’s actually the simplest thing to do, you just pack the meat in a plastic bag and just dump it in a pot of water at the temperature you want. That’s simply lazy cooking for mind blowing food. Though you’re not going to find a sous vide machine in my house any time soon because my mom has a preconceived notion that cooking food in plastic bags are going to kill you. Are they?

But you might find a new Le Creuset skillet in my house soon πŸ™‚ I love how it’s year-end and the stores are having lots of sale so we are waiting it out for the best deal for that expensive cast iron skillet. Anyone has any recipes that will shine on the Le Creuset skillet?

Lastly but most importantly!! Christmas is coming and Christmas is definitely more than just presents and turkeys. It’s all about the birth of our Saviour who has come down to save us from the judgement that sin has condemned us to.

Through faith in the perfect life, sacrificial death, and triumphant resurrection of Christ, we are brought from death to life.

Leave a comment or ask any Christian around you if you want to know more about this wonderful grace we have received πŸ™‚

Have a wonderful weekend!

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Ingredients
Bread Dough
1/2 cup whole milk
1/4 cup plus a pinch of granulated sugar
1 1/2 teaspoons active dry yeast
1 large egg, brought to room temperature
2 cups all-purpose flour
45 grams salted butter, at room temperature

Chocolate filling
45 grams unsalted butter, at room temperature
50 grams granulated sugar
200 grams semisweet chocolate
3/4 teaspoon ground cinnamon

Directions
1. Warm milk and a pinch of sugar to 43- 46 degrees Celsius.
2. Sprinkle yeast over the milk and let it stand for 15 minutes until it is frothy.
3. In a separate bowl, whisk the egg and the sugar.
4. Add the yeast mixture into the egg mixture.
5. Prepare your stand mixer with the paddle attachment.
6. In your mixing bowl, sift in the flour. Switch on the stand mixer on low and slowly incorporate the egg-yeast mixture until well-combined.
7. Add butter and mix until well-combined.
8. Change mixer to a dough hook and mix on low speed for 10 minutes.
9. After 10 minutes, place the dough in a generously buttered bowl, cover it with a tea towel and place it in warm place for it to rise and double in size. It will take about 1 hour.
10. Meanwhile, place the chocolate, sugar and cinnamon in a blender and blitz till the chocolate becomes powder consistency.
11. Add the butter into the blender and blitz. Store it in the fridge until it’s time to use.
12. After dough has risen, turn it out onto a well-floured surface. If your dough is too sticky to handle, knead it with more flour. Let it rest on your tabletop for 5 minutes.
13. After 5 minute, roll it out into a large rectangle. The width should be 12 inches while the length should be about 20 inches.
14. Sprinkle the chocolate mixture on top of the dough.
15. Start rolling from one end.
16. Butter your muffin tins.
17. Using a serrated knife, cut 1 inch segments off the log and place them in the muffin tins.
18. Preheat your oven to 170 degrees Celsius.
19. Let the rolls rest and rise again for another 30 minutes, making sure you cover them with the tea towel.
20. After 30 minutes, place them in the oven and bake for 15 minutes or until the buns are puffed up and brown. Enjoy! πŸ™‚

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