I’m not very good at things that require sustained attention, and maintaining a sourdough culture is one of them. I’ve tried ones from Carl, Breadtopia, and Paula, and even making my own. They would languish in the back of the fridge, and I couldn’t get the hang of baking with them. I can, however, be persistent. Inspired by Wild Yeast and my attempt at sourdough bagels, I was willing to give sourdough cultures another go.
You know when the recipe says, “Resist the urge to add more flour,” that sticky dough is ahead. Did I already mention that I’m not very good at following directions? I couldn’t resist, but promise to add less flour next time.
I also can’t leave well enough alone. Rather than cooking these muffins on a griddle, I wanted to try baking them, which meant cobbling together two different recipes — the dough from Wild Yeast, and baking instructions from King Arthur. It wasn’t optimal, but curiosity got the best of me. It was convenient to bake all of them in one go, but produce a closer crumb than when cooked on a griddle. There was room for improvement on my part, however, the results were certainly nicer than store bought.