I love sourdough.
And these sourdough buffins are one of the easiest things you can make with a sourdough starter.
Of course you have to feed the starter beforehand. Then prepare the actual dough and bake the buffins.
But in reality, the amount work that’s needed to make this recipe is minimal.
Here’s the way I see it:
- 5 minutes to feed starter
- 5 minutes to make the dough
- 10 minutes of preparation before baking
- 5 minutes of post-baking work
A total of 25 active minutes of preparation time.
No kneading or shaping required. This means less time in the kitchen and more time doing activities you enjoy most.
You could spend 25 minutes running to a bakery to pay five times as much. Plus pay for sourdough bread that’s lower quality.
Or spend 25 minutes of your time for wholesome, healthy bread. The nutritional benefit is immensely greater.
Individual bread buns made in muffin tins makes buffins!
These are a lot more cute than big bread loaves. And a lot easier to split into individual serving sizes too.
Buffins are perfect for individual packed lunches, snacks and buffet-style meals. They’re an easy way to get your wholegrains. All that’s needed is two ingredients.
Vegan and free of added salt, sugar, oil, soy, nuts and seeds.
Reasons to love this recipe: only 2 ingredients; fermented; great for meals on the go.
Yields 8-12 buffins
- 2/3 c (75 g) whole wheat flour
- 3/4 c + 2 tbsp (200 mL) water or water kefir
- 200 g whole wheat flour
- 200 g Sourdough Starter
- 100 ml water
Mix the two ingredients together.
Let sit lightly covered with a cloth at room temperature for at least a day. Two or more days is optimal until the mixture is bubbling.
Use as necessary.
To Replenish Starter:
Add 100 grams of whole wheat flour and 150 grams of water to remaining starter 3-5 hours before beginning recipe.
The amount of time your starter needs to reach its peak stage will largely depend upon how often you use it and how viscous your starter is.
- Mix together flour and the culture.
- Add the water and mix to form dough.
- Cover with plastic wrap and allow the dough to sit overnight in a warm place.
- Preheat the oven to 465° F (240° C).
- Remove the covering and mix the dough with a wooden or metal spoon to form a thick paste.
- Evenly distribute the dough into 8-12 muffin tins.
- Bake the bread for 15 minutes.
After baking, remove from oven. Allow to cool for 5 minutes
Remove the buffins from the muffin tin. Enjoy warm or at room temperature with a plant-strong option such as blended fruit, cooked veggies, beans or hummus.