Muffins and Cake

This morning I made Ciril Hitz’s English muffins. For the pre-ferment, I used leftover sourdough culture, which I fed; I also added the pinch of instant yeast that the recipe calls for. The batter has some whole wheat flour in it, and there’s a soaker with 50 g of grain. He wants you to buy a mixture from your local purveyor, but I just made the soaker with a combination of 10 g each of cracked wheat, flax seed, oat bran, whole amaranth, and whole quinoa. They turned out well and were pretty tasty:

Multigrain muffin in the ring

Multigrain muffin in the ring

Multigrain English muffins: External view and internal view

Multigrain English muffins: External view and internal view


And we’re out of fruit tart, so today I made KAF’s lemon-coconut Bundt cake. You make the filling and set that aside, then you make the batter. You spoon some of the batter into the pan, then you arrange the filling on the batter:

Lemon coconut cake: Batter with the coconut filling

Lemon coconut cake: Batter with the coconut filling

Then you pour in the rest of the batter and bake the cake.

Lemon coconut cake out of the oven

Lemon coconut cake out of the oven

When you cut the cake, there’s a tunnel of filling in it:

Lemon coconut cake, internal view

Lemon coconut cake, internal view

Theirs has a better color contrast, I think because the filling has coconut flavor, so the coconut stays white, instead of vanilla, which makes the coconut a little beige. Next time I might dye the coconut a fun color.

I’m also making tart shells and a Boston cream pie cake base to take to Maine, where I’m going to be baking for a small graduation party.

And the sourdough culture is growing and it’s just about doubling in 12 hours, so there’s hope. I might be able to try baking a loaf of bread with it next week.

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