RECIPE
1 cup lukewarm milk
1 cup %100 hydration sourdough starter
2 tb avocado oil
2 tb honey
1 tsp salt
1 3/4 flour
1 cup lukewarm milk
1 cup %100 hydration sourdough starter
2 tb avocado oil
2 tb honey
1 tsp salt
1 3/4 flour
METHOD
Mix all the ingredients together, let sit for 10 minutes, then mix viciously for 5 minutes to develop the gluten. Let it sit for 2-3 hours on the counter, then put in the fridge overnight. Take it out in the morning allowing several hours to return to room temperature.
Mix all the ingredients together, let sit for 10 minutes, then mix viciously for 5 minutes to develop the gluten. Let it sit for 2-3 hours on the counter, then put in the fridge overnight. Take it out in the morning allowing several hours to return to room temperature.
FRY
Heat a cast iron skillet to medium low-ish heat. Take small balls of dough, dip in flour and roll into shape. Lay the ball a plate of corn meal and flatten, flip and repeat. Place on the heated skillet, cooking on each side for about 6 minutes. Ta da! Now eat those tasty little muffins all up!
BONUS IDEA!
Make a jumbo English muffin, cut the crust off one side and hollow it out like a little bread bowl. Fill it with some garlic, tomato, lemon thyme and a bit of salt, then crack an egg on top of all that. Lay a few slivers of Havarti over the whole thing and pop in the oven at 350 for 15 minutes to bake in an oven proof bowl.
Drizzle with a little olive oil and chow down on it! ....but wait till its cooled for about 10 minutes....its super hot...if you don't heed my warning, the roof of your mouth will be singed :S But it was SO good! :D
