The last regular post I wrote on this site was about Culture, in February. It’s now nearing the end of August and I haven’t put a bit more of time into obtaining any sour dough or any other cultures.
I’m very unhappy with myself about my non-action, and will try to redeem the situation very soon. I don’t mean try, I mean, do it.
I’ve been thinking about doing more with bread again. I stopped making my own spelt sponges quite awhile ago. I need to get a proper sourdough starter. I’m making that my objective to complete in the next couple of weeks.
[I do not want to “attempt” to make my own BTDT it’s not for me.]
Another thing is something I used to do with cream and milk. Piima culture is really nice with raw milk. It’s pretty easy to use, but I was struggling in my house to find the right place for my starter to work since we changed things so much the past several years. I want to get back on track with that.
Another thing is croissants. I don’t like anything but a really well made one. Homemade … I attempted it long ago, in the 2000’s when internet recipes and comparison tools were NOT as they are now. It was wild and crazy, but I made them, tasty, wonderful but I’d never go through that again. Of course there are much better instructions online nowdays. It’s a peculiar bread, it must be folded with butter to laminate the layers to create the perfectly edible croissant at home. Starting with the right ingredients for the dough is key. I’ll get this going sometime soon as well.
1 1/4 cups corn meal (a Masa variety)
3/4 cup Sprouted flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup blueberries, fresh or frozen
1/2 cup butter, melted
2 1/4 cups milk
In a large bowl combine the dry ingredients. Add the blueberries, stirring to distribute them fairly evenly.
In another bowl stir the egg well, then drizzle in the melted butter while stirring well, then add in a little of the milk, stirring well, then stir the rest of the milk in very quickly.
Add the milk/egg/butter mixture to the large bowl of dry ingredients. Using a spatula carefully combine only until the dry mixture is wet (do not over stir!)
Drop the batter via a spoon or scoop into a 12 muffin pan, buttered, or paper liner cups, filling with a rounded mountain above each muffin.
Bake at 350 to 400 degrees, however fast or slow your oven is (also taking into account convection or conventional ovens) for 15 to 25 minutes, until golden brown and a testing stick inserted in the center of the muffins comes out clean.
I prefer to bake for 15 minutes, asses and turn the pan around as needed.