Spring muffin cake with sourdough in the oven

I want to offer you a cupcake or pie, depending on who has what form ... ... he visited me in the cupcake maker and in the pie. The result is simply awesome
Just recommend, my family is very appreciated and needs to continue the banquet
I have long wanted to find it in our open spaces, I say right away, the recipe is not mine, but the version on the theme of spring cupcakes is taken from our website ...

200g wheat sourdough (100g flour + 100g water)
100g water + whey (50-50)
300 psh flour. a / c
2g salt
80g sugar
3 eggs
60g plums. oils
60g plant oils
80g raisins
Dough sourdough + whole flour + 3 eggs + knead liquid and leave to rest for 2 hours
Dough dough + salt + sugar + fats + raisins. Knead and leave again for 2 hours
Proofing in a mold - 60 minutes. Baking at 180C for about 50 min. I baked with convection at 200C.

here are the pictures






Well, very vkussssssssnoooooooooo

[Svetik_!]

Svetik_! Wow, what a beauty! Only I have nothing with sourdough yet, I just can't dare to try it!

I also fought with her for a very long time ... but only now I know for sure what and how it should be, such a cake does not grow stale for a long time ... and it just does not have time
Begin Friendship with Leaven

and here I am again ................ and again OH is my favorite cake
kneaded already with her brand new Kenwood

And here is my second handsome man for today



in a brand new shape beautiful
Well, the final stage

The cake looks awesome! Looks like delicious ....! Where can I find the recipe for the leaven?

"Eternal" sourdough, 100g flour + 100g water and let it ferment, it’s hot now, it will quickly turn sour and rise, and then it will start to fall, this is the peak of the sourdough, and then knead
Good luck

[HERE]

Where can I find the recipe for the leaven?

How to grow "everlasting leaven"
HERE

Svetik_, very tasty cupcakes! With raisins

Do this every time for baking? Or can it be stored? Will you make butter pies like yeast pies too?
Thank you very much for the recipe! My men also love baked goods, and my husband believes that if there are no pies in the house, then the day is wasted. And a new recipe is always welcome.

[HERE]

How to grow "everlasting leaven"
HERE
I found the leaven! Thank you!

Brightwing! I will tell you that it is not in vain that you have fought the leaven for so long! Well done!

Girls - this cake is getting tastier and tastier, but this crust is ...
I made it with berries too ..... delicious too

Svetik_ what are all beautiful and appetizing yum yum

[DJ]

DJ thank you

I wanted to make your pie, but it turned out to be some strange leaven. She grew up for two days, and then stopped growing. I have a question: is it possible to bake a pie on such a leaven? I don't want to spoil the food, my husband already grumbles that I'm doing nonsense and how it is. I beg you to answer.

[tatianika]

tatianika, first of all, specify what kind of starter culture you grow? All about leavens can be read HERE

The food really shouldn't be spoiled, so it's best to make sure that your starter culture is properly grown (strictly according to technology). If you did everything correctly, then after each feeding it should increase on average 2 times. I hope you succeed

Sourdough - water and flour. did everything as written. Only the result is not the same. Or is there some kind of trick that I did not understand. And then everyone succeeds, but I ...

Duc, all the leaven is water and flour! Only the cultivation technology is different! With raisins, malt, rye flour, at a certain temperature ...In order to understand the trick, you need to analyze each stage step by step. Therefore, I suggested that we turn to the topic of leavening.

Well, here I am again with a handsome man





who does not work there .............. ..... always a great result, and taste

[Svetik_]

Svetik_
What a beautiful cake you have - a real spring sun.

[veranikalenanika]

veranikalenanika Thank you very much, but try it yourself how ??? I only bake it on weekends ... and twice
I have different filling ........ here are black currants and raisins

[Svetik_]

Svetik_ Sent: Yesterday at 22:10:27
Quote
veranikalenanika thank you very much, but try it yourself how ??? I only bake it on weekends ... and twice
I have different filling ........ here are black currants and raisins

Svetik_ Actually, I am a lover of such recipes, - I copied it into my notebook, looking at your hands, itching to put the leaven. But I'm afraid the leaven can let me down - it's still warm in St. Petersburg, but not at all south, - the thought came, - maybe the leaven Kefir by Admin adapt here, or Apple from winter try. So tempting your cake looks - no strength.

I put mine for the night, I have time to gain strength and then settle down, quickly then I kneaded the first half and wait 2 hours, do my business, then the next half ................ ... everything will work out
Good luck

And again I .............. a whole week, even more waited for my sourdough, so that I would come and bake my cake, as I love it, this time I have it with apples and raisins and I added a little cognac (I wanted to do this for a long time), well, to say ................. ... everything turned out gorgeous, but see the cut for yourself

[Svetik_]

Svetik_ Class!

Thank you

Well I can't stop
here ............ yesterday's pie with pears and apples




Why not a rich ciabatta

every weekend I have this cake, today I baked it again, filling apples + plums ............... here is my sun what happened




cut tomorrow

[Svetik_]

Svetik_ What a delicious Class!

Well, try it .................. .. Lorik, and the fact that appetizing and tasty ........... I know

The sourdough stops me, I haven't worked with it yet, I'm afraid of it So far I just look and lick my lips

Well, you are not right, you do not need to be afraid of her ........ I finished off the leaven, now it makes me happy with such pies, with which I did not bake it ............. ...... lick your fingers anyway

Please tell me, I haven't worked with sourdough yet, but I have ripe dough (it's already 5 days old), I use it for baking psh. self-leavening bread from Vicki. Can ripe dough be used instead of sourdough in this recipe?

[Miracle777]

Miracle777 I myself have not tried that, but it may be worth trying, because I also bake bread from Vika, but .......... the leaven goes without dry yeast, but in self-fermenting with them: pardon: By the way, I put it in this bread is about 0.5 tsp. yeast, because I mainly bake it in the evening and put it in a fruit dryer for proofing, I give it a little more proofing and it suits, but the starter culture should be ripe, well, or if it's young, then bake with a little yeast
I think it's worth trying, you still get yummy ............... .
Good luck

[Miracle777]

Miracle777, Svetik_, here's what I thought:
it would be necessary to get this dough out of the refrigerator, let it warm up and rise as much as possible, so that it turns out like a dough. And of course a little bit of yeast for safety net. Maybe it will turn out super - muffin-pie.

[Viki]

Viki I cooked like this, when I didn’t get the starter culture, I tried standing there (as a young girl) added a little yeast and gave a good proofing and was still cool, I think that there will be a class from this test

there will be a class from this test

Will be 100%! If we replace the sourdough with the leaven, then we can replace the leaven with the sourdough. Moreover, ripe dough is a cold dough. Confused only by the reverse process of movement ... went to the leaven and turned 180 * .....

That yes .... the point is then a sourdough cake ???

That yes .... the point is then a sourdough cake ???

Meaning - that is! We know how to bake everything! Yes, we are fairies!
But modest ...

Craftswomen

[Viki, Svetik_,]

Viki, Svetik_, girls, thanks for the discussion and the solution, but the meaning is very much even - for those who are not yet friends with sourdough, but want a cupcake
The dough, by the way, is very old, it has filled the whole half-liter, it is about to hit a week! And it is on fresh yeast, or rather, there are only 2.5 grams of them!
I will try and monitor the height of the dough, well, I will give him a little yeast - 5 grams

Uh, I read the recipe carefully, and I have another dilettante's question. Here, the sourdough is 100g of water and 100g of flour, but the ripe dough is the ratio of flour and water 125 and 85. So, do I need to change something in the recipe with flour and water and what should be the koloboks # 1 and # 2?

Here the sourdough is 100g of water and 100g of flour, but the ripe dough is the ratio of flour to water 125 and 85. So, do I need to change something in the recipe with flour-water?

Of course! For the rest of the recipe, add 15g. water and do not give 25 gr. flour. Will come out "one by one".

Of course! For the rest of the recipe, add 15g. water and do not give 25 gr. flour. Will come out "one by one".

Semyon Semenovich !!!! Exactly, as I myself did not think, it is clear that the time is already evening, the head turns off Thank you very much

Svetik, what beautiful cupcakes you have! Just beautiful. What do you lubricate with before baking? Is the recipe unchanged, from 1 page?

Svetik_, hello! I want to thank you for the recipe, well, and give a brief report, otherwise I look, many admire, but no one tries. Honestly, your messages about the delights of this muffin cake have been infected, and the recipe itself is just for me - the products are all simple, as a rule, always available at our home. And I really wanted to master something dessert with sourdough, otherwise it’s not working out very well with bread, my husband rebelled and asked to return the yeast.
Initial data: there is no oven, there is a bread maker, in which you have to manage to bake everything, baking experience in it is six months, with sourdoughs - just a little and not very successful, potato sourdough has just grown (once I made bread on it, I didn't have enough strength to lift). All the ingredients were according to the recipe, except for fats - there was no butter, I added everything vegetable (100g), and liquids - only 100g water. The bread maker was interfering (I was wondering what it would have with the liquid dough) on the program of simple kneading of the dough for 14 minutes, turned it off, left it as it is. The room is very hot - more than +30. In two hours, it did not really rise, I dared to leave the dough rise longer - and after three hours the dough had already doubled in volume! I added everything according to the second stage, again kneading the dough and left it as it is. After two hours, the dough practically did not rise, after three - quite a bit. Three centimeters were missing to the level of the first rise. But the time is already late, and it's scary to stop the dough, I turned on the baking for 60 minutes. And - oh, a miracle! - went up! In the end, this is what happened:


The roof burst very badly, after a little cooling, these ravines settled down, so it was not very noticeable, it was very fried from the sides, from above - you can see what specks it went (I don't know why?), Inside, well, maybe just a little bit undercooked in the lower part, but no nasty it does not cause sensations, the dough is not raw. In general, the crumb turned out to be much more airy and lighter than the first bread with this sourdough and, in general, all my previous sourdough experiments. I think we should give a discount for the youth of this leaven, it is still very young. Next time I'll add a little more sugar.
Well, it's awesomely delicious! I can't even tell if it's a cake or a pie (I bake muffins regularly, but they are drier or something, and the structure is different) ... Of course it takes a long time to prepare and it is not always convenient to buy the time for raising the dough, dough, baking, but when there is an opportunity - it's worth it

Very nice cake! And what a structure!
I will definitely prepare it in the near future.

[Svetik_]

Svetik_, thanks for the recipe! Loved the cake, especially the crumb structure. I am still on "YOU" with leaven, I am just learning how to handle it, and I am getting more and more imbued with it ...


I added more sugar (100 g) and the rest of the dough in both cases stretched up to 3 hours, the result was very pleasing (a crack from careless removal from the mold).
Thank you, I will definitely bake some more, with different fillings

[Svetik_]

Svetik_Thank you very much for the recipe! I baked a cupcake on it, I really liked everything: the taste, and the appearance, and the aroma, and the process.
Instead of water and whey, I used homemade kefir, and I took 1 grade flour. I added some more candied orange fruits.

I will bake this again!

Svetik, I'm going to bake your cupcake.And now the question is ripe. What is the consistency of the dough when it's time to put it in the mold? And also, when are candied fruits or fruits added?

Hello! How do you think you will get such a cake with rye sourdough? Maybe someone has already tried it? Or whole wheat wheat?