"Sit down and feed, and welcome to our table." -William Shakespeare

Thursday, May 10, 2012

Sprouted Spelt Sourdough Starter, Days 3-5, PLUS Sprouted Spelt Muffins

Here's the progress:
Day 3- see the bubbles breaking the surface?  That's a good sign that some wild yeast has taken up residence.
 Day 4- See the nice bubble structure?  More signs of wild yeast life.
 I had lots of leftover sprouted spelt.  (I will use it to feed the wild yeast when the starter is ready.)  So we tried muffins out of it.  They came out very good.  Please note that this recipe will work ONLY in a high speed blender (Vitamix, Blendtec). 

Sprouted Spelt Muffins
2c sprouted grains (I used 1/2c sprouted almonds and 1 1/2c sprouted spelt)
(To sprout your grain: soak in water 2 or so hours, drain, and set in a dark place overnight.  Rinse in the morning, set out for several more hours. Refrigerate when you see a wee white tail just pushing out the ends of the grains.  Grains should not appear excessively swollen.)
1c milk or water
1 egg
1/2t salt
2t baking powder
1/3c NON-liquid sweetener (I used xylitol, maple sugar would be great)
1-3t cinnamon 
Place everything in your blender and process on the Grind Grain setting.  Spoon into muffin cups, well greased, or line with papers.  Bake at 425 for 20 minutes.

Voila!  High-protein, really good for you muffins.  Purdy, too, eh?
 My kids gobbled up a whole batch in no time flat!

Sprouted Spelt Sourdough Starter, Day 5:
Woops.  I stirred it an it fell flat.  Later today I will feed it and see if it bounces back tomorrow!  Wild yeast is pretty hardy so I'm sure it will.

"Never work before breakfast; if you have to work before breakfast, eat your breakfast first." 
~Josh Billings

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