What is sourdough starter?

A sourdough starter is basically living yeast you keep in the fridge. You must add fresh flour and some water to keep it healthy. Sourdough is a substitute for dry bakers’ yeast and is more flavorful and nutritious than regular yeast.

What is sourdough discard?

Since sourdough starter grows, each time you feed it you must discard some of it before feeding to keep things manageable. The discard, although a bit weaker and less bubbly than the actual starter, has many uses!

How do you use sourdough discard?

You can use sourdough discard instead of dry yeast in most recipes for a better, more flavorful version of the bake. Still, since discard doesn’t have strong enough raising power, you must complement it with baking powder or baking soda.

How long does sourdough discard last?

Sourdough starters and discards both last a long time as long as you feed them. Still, the discard is better used as soon as you harvest it. Unfed, it will last up to three days. You can even freeze both starter and discard for future use! If your sourdough starter or discard look or smell off, throw them away and start again. That’s a real bummer, but you learn with each batch!

Almond Sourdough Muffin Recipe with Raisins & Orange

Description

This almond sourdough muffin recipe uses a sourdough starter or sourdough discard. The sourdough makes fluffy and wholesome almond muffins flavored with orange zest and livened by a fistful of sliced almonds and raisins.

Ingredients

Units Scale

1/2 cup all-purpose flour
1/3 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/3 cup extra virgin olive oil
1/2 cup sugar
1 large room temperature egg
1/4 teaspoon almond extract
1 teaspoon vanilla paste
100g room temperature sourdough starter (100% hydration) or sourdough discard
1/2 cup dried raisins, combine with 1/2 teaspoon of flour
1 teaspoon orange zest
1/2 cup sliced almonds
Demerara sugar for topping - optional

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Instructions

Preheat oven to 400^oF, and prepare the muffin tin with parchment paper and spray with oil.
Add the dry ingredients to a large bowl: AP flour, almond flour, baking powder, and salt. Whisk and set aside.
Whisk together the extra virgin olive oil, sugar, egg, almond extract, and vanilla paste until is well combined.
Pour the wet ingredients into the dry ingredients along with the sourdough starter. Combine using a spatula until ingredients are completely incorporated.
Fold in raisins and sliced almonds until is well combined. Don’t overmix.
Scoop batter using a medium ice cream scoop, and release two scoops into each prepared cups. If you don’t have an ice cream scoop, fill the prepared cups about 2/3 of the way. Sprinkle tops with demerara sugar.
Bake for 14 to 16 minutes. Insert a toothpick in the center of a muffin in the middle of the muffin tray to confirm they are ready. If the toothpick comes out clean, take them out of the oven.
Remove from oven and let cool.

Notes

Muffins are best the day they are made

Store in an airtight container for up to 3 days

For this recipe, you can use sourdough discard or sourdough starter

Substitute raisins for your favorite other dried fruits

Quantity may vary from 8 to 10 muffins.

Two small ice cream scoops for each muffin = 4 teaspoons = 0.66 oz

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Breakfast
Method: Baking
Cuisine: International