More on Sour Dough

Sour Dough Cinnamon Rolls!

While my starter was gaining strength in weeks 2 and 3, I started using it every day.  After my pancake adventure, I made English muffins, banana muffins, chocolate cupcakes, chocolate chip cookies, cinnamon rolls (glorious!) and bread.  The English muffins were really weird to make (the dough is soupy), but they turned out so good!  The bread rose like crazy–how fun that I didn’t have to use yeast!–and had a yummy sour/honey contrast in taste.  The muffins & cupcakes tasted good, but didn’t rise the way I wanted them to.  And the cookies…let’s just say I need to tweak my recipe a bit!  lol

English Muffins!

I knew that last week was going to be a pretty busy week, though, and I knew I wasn’t going to have time to play with my sour dough every day, so I fed my starter and put it in the refrigerator.  (You can do that after 3 weeks, as long as you work with it once a day!).  When I went back to the course, I realized that I had not followed the procedures properly (feed it, let it sit for a few hours to get it going, then put it in the fridge with the lid not down all the way–then a few hours later close the lid all the way). 

BUT when I took my starter out yesterday morning, there were still bubbles!  So, I fed the starter and it was full of life again by afternoon!  I’m excited to bake more bread and experiment with some other goodies this week while my sister is visiting.  Today, bread is on the menu!  😉

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