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What kind of muffins to make today? The actual muffin is a banana walnut made yesterday. This silicone muffin pan clearly gets a lot of use. The jar of salt (blue lid) is an old fresh salad dressing jar that I’ve had for so long that I think something bad will happen if it breaks. I’ve literally had it since before I got married in 1998. That has got to be some kind of record for recycling a jar!

My husband loves muffins. Pretty much any kind. Whenever I ask what he wants for breakfast, the answer is almost always muffins. I eat two or three. He finishes the rest throughout the day.

So I’m always on the lookout for a good muffin recipe. But for me, a good muffin recipe must be reasonably healthy. I define this as having no more than 1/4 cup fat and 1/2 cup sugar or less per dozen muffins. We’re not talking 400+ calorie a piece, bigger than your fist, covered with icing, coffee shop muffins here.  Read the rest of this entry »

Fresh from the oven sourdough baguette.

Well, I wrote too soon. Turns out the morning after my sourdough post, my starter “woke up”.

I had decided to stop feeding it twice a day, as that had become a bit of a pain with little reward. Having not fed it the night before, I fed it that morning for the first time in about 24 hours.  As I puttered around the kitchen, I looked over at the starter jar and… drum roll… it was growing. “Well hello there” I said. Read the rest of this entry »

The dough (a 50-50 mix of white and rye flour) at the beginning of the adventure.

I don’t know why, but I want to make bread that is ONLY risen by a sourdough starter. I’ve messed around with sourdough starters for years. Years ago I used a recipe with baker’s yeast (not a good idea. The acidic environment in a good sourdough will kill bakers yeast). I also tried one that used yogurt to get things going (not a bad idea, as the wild bacteria in good sourdough is a lactobacillus bacteria, and so are some of the bacteria in an active yogurt culture. This would also explain why some starters feed with flour and milk, rather than flour and water, but…yuck…warm milk sitting on top of my fridge…can’t go there). I’ve made some tasty starters, but I have never been able to create a starter that could rise a loaf of bread on its own. Turns out, I still can’t. Here’s my adventure.   Read the rest of this entry »

Jennifer Kleffner

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