Sourdough English Muffins

I’ve had a sourdough starter for several months now and I’ve really enjoyed coming up with new ways to use it each week! This recipe comes from King Arthur flour with a few modifications (sorry, not ever cooking with powdered milk) – I usually get 36 muffins and I freeze them by the dozen to enjoy later. These are really good and have just the right mix of chewy and airiness.

sourdough english muffin2

You’ll Need:
2 cups milk, heated to 110-5 degrees
1/4 cup butter
2 tbsp sugar
1 tbsp yeast
1 cup fed sourdough starter
6 cups white flour
1 cup whole wheat flour
1 tbsp salt
1/4 tsp citric acid
cornmeal for dusting

Warm up the milk and butter together in a small saucepan, until it reaches 110 to 115 degrees. In the bottom of your standing mixer, measure out the sugar and yeast. When the milk is warmed, add it with the sugar and yeast and stir to combine. Add in the sourdough starter, flours, salt and citric acid. Knead with the paddle attachment until the dough comes together, about 5 minutes. It shouldn’t be particular sticky, add in additional flour if necessary.

Allow to rise in a greased bowl for 90 minutes or until it has double in volume.

Turn out onto a silpad or very well floured surface. Divide the dough in half and roll out with a rolling pin. Using a biscuit cutter or top of a mason jar, cut out english muffins. Transfer to a cornmeal dusted cookie sheet, turning to coat both sides. I usually get 16-18 muffins out of each half. Allow to rise again, another 45-60 minutes.

Heat a dry heavy bottomed skillet over medium high heat. Cook until browned on each side – about 8-10 minutes. Allow to cool before cuting into them.

Lavenberry Muffins

lavenberry muffin2

You’ll Need:
1/2 cup softened butter
1 cup white sugar
1 tsp dried lavender
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla extract
1/2 cup milk
1/4 light sour cream
1 pint blueberries

lavenberry muffin1

Chop the dried lavender and using your hands, work the lavender into the sugar. Cream the lavendered sugar and softened butter. Add in the 2 eggs and vanilla and mix until combined. Add in remaining ingredients, except the blueberries, and mix until combined. If you’re using a standing mixer, hand mix the blueberries into the batter – if you use the paddle attachment, you’ll end up with blue muffins and no whole blueberries :)

Weekend Recap/What We Eat March 16-22

Friday night we rented This Is Where I Leave You, which was really good. Saturday, M taught a class and I went to the Lodi outlets with my mom for some spring clothes and to check out the Pendleton outlet. You know I came home with a wool shirt for my man :) Sunday I did the grocery shopping and made english muffins as well as laven-berry muffins [I’ll share the recipe soon if they’re good LOL]. We were supposed to do our 10 mile run this weekend but somehow it just didn’t work out with a combo of M working plus being unexpectedly underdressed plus the fact I’m nursing a wee calf injury. A little unbelievable we’ve got a half marathon in THREE weeks and we’ve yet to do a 10 miler.  

out and about at Highbanks Metro Park

3/16 Monday- fajitas with flank steak
3/17 Tuesday- corned beef and cabbage steaks with my parents
3/18 Wednesday- turkey burgers and grilled asparagus
3/19 Thursday- coconut curry with tofu and bok choy
3/20 Friday- tuna helper with steamed broccoli and cauliflower
3/21 Saturday- homemade fish and chips
3/22 Sunday- venison roast with roasted banana squash

Why I Run

I came to running through brute force. I was working for a non profit that paired high school students to run a half or a full marathon. I started off as a mentor in the 15 min / mile pace group as it was always a struggle to find mentors who were willing to run that slow. Let’s just ignore that was probably my actual pace. I really enjoyed running with those girls (the boys would injure themselves just to not be in the ‘slow’ group) – and we crossed the finish line together. My parents came all the way out to Chicago to cheer us on.

I thought ‘the mile’ was a torture device inflicted on each student to pass out of each year’s gym class. I churned my little legs until my chest felt like it’s explode because I was constantly sprinting, fatiguing, walking and sprinting again. My face turned its favorite color of crimson and I willingly played defense so I could run less. Running was punishment, like the wind sprints you earned if you talked out of turn at basketball practice.

About a week ago, I had transient running experience and it sort of hit my why I keep doing this thing. I was on a short run (after M and I did a 9) and my legs felt like they were moving thru applesauce. I still turned in an 11:30 and then passed a home day care house with five or six kids playing outside. One little girl looks at me and goes ‘why is she running?!’ For some reason they gave chase and I told them if they wanted to run, they better keep up. They made it to the corner before turning around.

Once you cross a finish line – or hell, even just cheer at one – you know you’re doing it again. There is such a high that just finishing brings, you sign up for another race before it fades and suddenly you’re a runner.

and now, there’s this:
i run to burn off the crazy

Weekend Recap / What We Ate March 2-8

Such a fun, full weekend! I slept in BOTH days and got the house super clean on Saturday. M did a good job of keeping the house picked up while I was gone but didn’t keep it ‘Sarah’ clean. I also fixed a few things that needed mending and baked peasant sourdough bread and a pound cake. M and I had a great date out at Abeulo’s Saturday night.

Sunday, we did our 9 mile run at Glacier Ridge Metro Park. We hit up a few thrift stores [looking for a four drawer filing cabinet that isn’t $200) and had coffee at Crimson Cup. We then hung out at my parents for a few hours.

Monday- traveling
Tuesday- traveling
Wednesday- traveling
Thursday- dinner at my parents :)
Friday- Mongolian beef here
Saturday- dinner out at Abeulos (last time out until Hawai’i!)
Sunday- dinner at my parents