Since starting to maintain a sourdough culture almost two years ago, I have made several quickbread and muffin recipes. They’ve all been fine.
I appreciate that this one specifies discard and encourages variations.
This sourdough zucchini bread turned out well, although I may try it at my oven’s 350 next time.
I’ve made this sourdough banana bread a few times, including this month, decreasing the amount of sugar, tweaking the types of flour and oil, and using discard starter.
I have been intrigued by the magic of converting regular recipes to utilize sourdough starter, so I was grateful for the link to Cultures for Health that Sourdough Surprises posted for this month’s quickbread and muffin task that explains how to do just that.
For this month’s task, I decided to covert the Maple Walnut Bread from King Arthur Flour Whole Grain Baking.
Yep. It looks a lot like the banana bread. And it tasted fine.
There are other muffins that I adore, like these coconut ones and these rhubarb ones, but I love them so much that I don’t want to change them at all. And then there are these carrot banana muffins that I may be the most in love with just the way they are because they have no added grain flour or sugar.
Out of all the sourdough quickbreads and muffins I’ve made, this one has been my favorite. Poppyseeds and almond flour. I just love the combination.
After being underwhelmed with so many of my sourdough quickbread and muffin attempts in the past, and even this month, I was thinking that this post may signal the end of this genre for me in the kitchen for a while. Now that I look back at the recipe for those Sourdough Poppyseed Muffins, I’m starting to notice some similarities to the non-sourdough Carrot Banana Muffins (honey, no sugar, almond flour), and I’m starting to feel a little spark of tinkering possibility. I may need to sleep on it before I do anything too crazy.
I’m also really looking forward to reading about what the other participants have made.