The Sourdough Experiments: Day 6 - RIP Almond Starter

This morning, my Almond Starter had a fatal flaw.

Black mould. I had to chuck it.

Further research or later experiments are necessary to make an almond meal starter. In the meantime, I'm working on the actual-flour starters.

Today - I decided to make muffins!

Pictured here - everything I was working with.

Implements

• Mixing bowl
• Mixing implement(s)
• Measuring cup(s)

Ingredients

• 1 cup foundation flour [eg: the Instructions Starter uses multigrain flour, so one cup of that]
• Half cup of Protein Bread Flour
• Salt [bless it and call it a pinch]
• 2 eggs
• roughly a quarter cup of cream [measure it with your heart]
• 2 tsp [equivalent] sweetener of choice
• quarter cup of almond slivers
• teaspoon of psyllium husk/100ml heated water
• 1 cup of coconut milk (+half cup optional)

Instructions

• Mix all the dry ingredients together except the Psyllium
• Prepare your psyllium by mixing it with the heated water
• add all the wet ingredients including your prepared psyllium and mix well

• Portion out into a muffin tray as according to your whims

• Bake at 180 Celsius for one hour or until golden brown

Each batch makes twelve. More or less. YMMV.

Results:

It took too long for Miss T to sample any, but Visiting Friendo J tried one and pronounced them very good. I tried one of each and they weren't detectably sweet. Chewy, and acceptably muffin-ish. The multigrain ones didn't part from the muffin papers very well though. Very, very chewy top crust. Nicely soft interior and the almonds turned out crunchy.

Serve with anything you like TBH.