#grimer adventures

[tastesuperb]

Sourdough Blueberry Muffins Recipe

Step outside of the same ol', same ol' with this Sourdough Blueberry Muffins recipe.

Except don't, because this recipe is bad. 2 cups of flour is way too much, I don't care how watery your starter is. Mine is on the thin side and just  a heaping cup got me a batter that was a little too firm to pour into muffin cups. Thankfully, I had a few hours to let it sit while the sourdough worked its magic and Grimer eventually gave me something naturally leavened, soft and usable. What I got was actually pretty good but my tweaks put it so far off from the recipe I may very well just post a rewrite the next time I make it.

Good concept- less like a cakey muffin and more like little fruity bread rolls- but don't cook this one by the book.

[tastesuperb]

It so turns out, I did get a photo! This recipe. It works*. Especially with raspberry jam. I was skeptical because Food Network recipes can be very iffy, but the main off thing about this one is the cook time! 15 minutes is too much if you're talking a single pancake and way too few for the whole batch, so I'm not sure what they're going for there- but you're cool if you just flip it when it bubbles like any other pancake, as the directions say.

That being said, this batter is very thin and eggy, as you might guess from looking at the proportions. It's not a flaw per se, but it's not to everyone's taste for sure. They taste a lot like thick blini minus the buckwheat.

However, my fellow Americans, you don't need to close out this recipe if you're in the mood for a more fluffy pancake house style cake!  All you have to do is replace the added water with double the volume amount of flour (so, 2 tablespoons if you're going with a whole recipe. I suggest you mix the baking soda in with it before adding to the wet ingredients.) The difference with the added flour is pretty dramatic- it cooks up to over double the thickness with an airy texture and even the taste is softer, taking on the gentle malt notes of the starter instead of the sourness. I recommend it both ways!

*I used my own starter and not the one in the recipe, but the proportions on that one are the same as what I use to feed Grimer so it should work similarly.

[tastesuperb]

Sourdough Popovers: King Arthur Flour

Crisp-crusted popovers with a soft interior and sourdough tang.

One of two recipes I'm going to post without a photo because I didn't think to take one. There may be one in the future, though- I will definitely repeat these.

This is not usual for me, but I suggest no tweaks from the written recipe. It's simple and it's quick and there's not a thing I'd suggest you try instead if you have more time or resources. These popovers are perfect in their simplicity, the best I've made for sure.

[tastesuperb]

Reviving this blog to mention my little sourdough starter. Her name is Grimer and we've been working together to test out recipes! She was fed a few hours ago, so she's at a calm and settled, but well nourished state right now.