I have been missing making sourdough bread for a while now… my starter died when I was pregnant with Khéna… so I have been trying to make some sourdough starter again…

The first attempt…. failed… just failed… no idea what happened…

The second attempt… put too much water by accident while feeding it and didn’t catch my mistake… no go…

Third… I decided to try cheating and starting with a bit of yeast… foam… looking good… then flat… dead…

Fourth… mixed some flour and water and just let it sit… fed it and slowly I saw bubbles… after about a week I wasn’t getting more but I knew there was potential… so I added about 1/4 tsp of sugar and it doubled within the hour…fed it again the next day with flour and water and it foamed again… and it is perfect!!!

So I have been making sourdough again…

• I cup starter
• 1 cup warm water
• 1 tsp salt
• 3 1/2 cup flour

Knead and let rise until doubled…

yummy!!!!

These are perfect!!

Everytime I have made muffins they have a springy texture to them that I don’t like… I rather them be light and fluffy and a bit cake like…  and these are it!!!
1/2 cup Coconut oil (or butter… or a bit of both)
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups blueberries
2 cups all-purpose flour
1/2 cup milk

– Heat oven to 375°.
– Grease or line 12 large size muffin cups
– In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
– Add eggs one at a time, beating after each.
– Beat in vanilla, baking powder and salt.
– With wooden spoon, fold in half of flour then half of milk into batter; repeat.
– Fold in blueberries
– Spoon into muffin cups
– Bake 20 to 30 minutes

Of course you could make any kind of muffin with this base… I am going to make some strawberry ones next….