Table of contents

• Wet Ingredients
• Dry Ingredients
• Storage & Freezing
• More Bread recipes
• 1980’s Vintage Cookbooks

This recipe for Same Day Sourdough Bread and Starter is from 1980’s cookbook for Sourdough Bread and gave it a modern update that’s quick and simple to make, using a stand mixer vs. kneading by hand. It is perfect to make on a cold winter day to warm up your house and eat alongside a warm bowl of soup.

My vintage inspiration.

The inspiration for this sourdough bread comes from my Whole Foods for the Whole Family (1981), by the La Leche League International, is filled with vintage wholesome recipes for breakfast, lunches, and desserts. Here is an original recipe for sourdough starter inspired from this cookbook. Here’s how I baked it modern…the original recipe called for yeast, I used instant yeast instead to speed up the process, instead of using just all purpose flour I used a combination of bread flour and all purpose flour, and I increased the amount of butter to add richness into the bread loaf vs. just using to grease the bowl.

See more vintage inspired recipes from this book Classic Granola

Wet Ingredients

• Sourdough starter is used to make traditional sourdough bread using the starter as the leavining instead of yeast.
• Bottled water is best when making sourdough so that the minerals from your tap water do not interupt the natural fermentation process.

Dry Ingredients

• Bread flour is a type of wheat flour that has a higher protein content of 11-14%. Therefore it helps develop more gluten, providing more structure and elasticity, making it ideal for baking bead. It is perfect for making bread, rolls, and pizza crust.
• Pink salt is a type of rock salt found near the Himalayas, that contains trace minerals and is minimally processed.

Make your own ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Sourdough Starter:

Basic Sourdough Starter

Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Print

Same Day Sourdough Bread

Course Bread

Cuisine American

Keyword bread, sourdough bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixing bowl
• dough whisk
• Dutch Oven (Ceramic Pan)
• bee wrap cover or towel
• measuring cups and spoons
• liquid measuring cup
• banneton basket
• digital thermometer

Ingredients

DRY INGREDIENTS

• 4 c. unbleached bread or all-purpose flour
• 1 ½ tsp. salt

WET INGREDIENTS

• ¾ c. sourdough starter
• 1 ¾ c. warm water

Instructions

PREP

• Gather equipment. Grease 9x5x3 bread pan with non-stick spray or butter.
• Mix together sourdough starter, water, and salt in bowl. Mix together with a dough whisk.

DOUGH

• Place yeast, sugar, and warm water in mixer bowl with the dough attachment and mix together.
• Add flour and salt and mix together.
• Add in warm milk and butter and mix for about 10 minutes until the dough pulls away from sides of bowl and is no longer sticky. Remove dough from the bowl and use butter or oil to grease the bowl. Put dough back in and roll it around until all coated. Cover with saran wrap or towel.

PROOF

• Let rise in a warm place about 1 hour-1 1/2 hours. The dough is ready when it doubles in size or touches the saran wrap.
• Place dough onto a board or counter dusted with flour and knead by hand to shape into a rectangle. Roll up and place in bread loaf pan. Cover with saran wrap or towel.

SECOND PROOF

• Let rise in a warm place another 45 minutes-1 hour. The loaf is ready when it reaches slightly above the top of the bread pan.

BAKE

• Bake at 400° for 15 minutes. Reduce oven to 375° and bake an additional 25-30 minutes until center is 210°.
• Let bread cool before slicing. Cover and store in airtight container and keep on counter 1-2 days, refrigerator for 3-5 days or freeze up to 6 months.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

More Bread recipes

1980’s Vintage Cookbooks

Leave a comment below and let me know how it turned out for you!

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The post Same Day Sourdough Bread appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Sourdough Zucchini Muffins
  • Dry Ingredients
  • Wet Ingredients
  • Mix-Ins
• Make your own ingredients
• How to make zucchini muffins with sourdough discard
  • Make the batter
  • Bake the muffins
  • Variations
• Dietary Substitutions
• Storage & Freezing
• FAQ’S
• Related Recipes
• Muffin & Quick Bread Recipes
• Zucchini Recipes

Sourdough zucchini muffins are made with fresh, garden zucchini, tangy sourdough discard and a hint of warm spices. These muffins bake up light and tender from the addition of moist zucchini and tangy pineapple, but are not overly sweet. They’re perfect for a Summer brunch or a delicious way to use up zucchini picked fresh from the garden.

Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy sourdough muffins are a wholesome way to bring tangy flavor into an otherwise classic zucchini muffin. This recipe can easily be converted into a quick bread loaf too.

Ingredients for Sourdough Zucchini Muffins

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.

Wet Ingredients

• Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water.

Mix-Ins

• Zucchini is a type of summer squash that is actually a fruit since it develops a flower and has seeds, and is harvested in late summer.
• Pineapple when canned, is sold as chunks, slices, crushed, or tidbits and be packed in its own juice, light or heavy syrup.

Make your own ingredients

• Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
• Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
• Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

Basic Sourdough Starter

Check out this recipe

How to make zucchini muffins with sourdough discard

Make the batter

• If using frozen zucchini, do not thaw the fruit before adding to the dough, as it may release liquid and can stain the batter.
• Be sure to blot the zucchini with paper towel to absorb the excess moisture.
• To help evenly distribute the fruit in the batter, lightly toss in a small amount of flour or cornstarch.

Bake the muffins

• Let muffin batter rest in bowl covered with a towel for 5-15 minutes before scooping into muffin liners to absorb the flour.
• To get high domes on muffins, pre-heat oven at higher temperature like 375°, then reduce oven to 350° when baking.

Variations

• Nuts: Add 1/2 to 3/4 c. chopped nuts like pecans or walnuts.
• Chocolate Chips: Add up to 1 c. of semi-sweet chocolate chips to add flavor and texture.
• Omit the pineapple: You can leave out the pineapple, just add an additional 1/2 c. of zucchini.

Dietary Substitutions

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add 1 to 2 Tbsp of additional fat, such as butter or oil to improve moisture.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Country Crock unsalted vegan butter for best flavor and texture. For the cream cheese use Violife Cream Cheese.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: For each egg, add 1 tsp. baking soda to the batter and pour 1 Tbsp. white vinegar over it. Always add the vinegar last to preserve the leavening reaction.
• Fat: Add 1 to 2 Tbsp of additional fat like oil or vegan butter to compensate for the loss of moisture from the eggs and dairy.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 cup of sugar OR replace white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Fat: For every 1 cup of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR use 1/2 c. unsweetened applesauce plus a 1/2 c. oil for a lower-fat option.

Storage & Freezing

Baked: Place baked muffins in an air-tight container up to 3 days.

To freeze: Cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Batter:You can make the batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

FAQ’S

Print

Sourdough Zucchini Pineapple Muffins

Course Breakfast

Cuisine American

Keyword muffins, sourdough recipes, summer recipes, zucchini recipes

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 14

Author Apryl Niksch

Equipment

• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• muffin liners
• scoop

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 Tbsp. cornstarch
• ½ c. brown sugar
• ½ c. sugar
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• 1 ½ tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. salt
• ¼ tsp. cloves

WET INGREDIENTS

• ½ c. sourdough starter or discard
• ⅔ c. canola oil
• 2 eggs
• 1 ½ tsp. vanilla

MIX-INS

• 1 c. zucchini shredded
• ½ c. pineapple tidbits or crushed drained
• ⅓ c. buttermilk or milk

Instructions

PREP

• Preheat the oven to 375°.
• Peel and shred zucchini. Wrap in paper towel and wring out the excess moisture. Set aside.
• Drain off pineapple juice from can and place in bowl.
• In a large mixing bowl, whisk together dry ingredients.

BATTER

• Place dry ingredients into the mixer.
• Add in wet ingredients and mix together until just combined.
• Let batter rest in bowl 15 minutes with towel over it. Scoop batter into the muffin pan.

BAKE

• Scoop batter into the muffin pan and sprinkle tops with course sanding sugar.
• Reduce oven to 350° and bake for 22-23 minutes.
• Store on counter in a sealed container up to 3 days. Freeze up to 6 months.

Related Recipes

• Old-Fashioned Zucchini Cake
• Pineapple Upside Down Cake
• Sourdough Blueberry Muffins
• Sourdough Rhubarb Muffins
• Sourdough Strawberry Banana Muffins

Muffin & Quick Bread Recipes

Zucchini Recipes

Tried this recipe? Leave a comment below!

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The post Sourdough Zucchini Muffins appeared first on Vintage Baked Modern.

Table of contents

• How to make Blueberry Muffins using Sourdough Starter
• Make your own Ingredients
• FAQ’s
• Storage & Freezing
• How to pick and preserve fresh-picked blueberries
• Related Recipes
• More Muffin Recipes
• Blueberry Recipes

These Sourdough Blueberry Muffins are a perfect way to use fresh-picked blueberries. Made with a tangy combination of sour cream and sourdough discard, these muffins bake up moist and tender and have a tart, lemon zing. They are ideal to serve at a Summer brunch or have for a quick morning grab-and-go breakfast.

Another way to use your sourdough discard is with my sourdough rhubarb muffins or sourdough zucchini pineapple muffins. Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy muffins are a wholesome way to bring tangy flavor into an otherwise classic blueberry muffin.

How to make Blueberry Muffins using Sourdough Starter

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if clearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Pink salt adds essential minerals and nutrients to baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Sour Cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.
• Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water. It is very easy to make, try my basic sourdough starter recipe. If you don’t have starter, just substitute with 1/4 c. buttermilk or sour cream.

Make your own Ingredients

All of my recipes start with all natural, minimally processed ingredients. If I can’t find a natural option, I often make my own base ingredients for baking recipes.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

Basic Sourdough Starter

Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Storage & Freezing

Baked: Place baked muffins in an air-tight container and place on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw at room temperature in the container for 1/2 hour before opening up the container.

How to pick and preserve fresh-picked blueberries

• It is best to pick blueberries early in the morning before the bugs are active and to avoid the sun in the July heat.
• Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!
• Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.
• To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
• To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.

Print

Sourdough Blueberry Muffins

Course Breakfast

Cuisine American

Keyword blueberrymuffins, muffins, sourdough recipes

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixing bowl
• measuring cups & spoons
• liquid measuring cup
• muffin pan
• muffin liners
• scoop
• Microplane zester

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 2 Tbsp. cornstarch
• 1 c. sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• ¼ tsp. nutmeg

WET INGREDIENTS

• ⅓ c. melted butter
• 2 T. oil
• ½ c. sourdough discard
• 2 eggs
• ⅓ c. sour cream or plain greek yogurt
• 1 lemon (zest and juice)
• 1 ½ tsp. vanilla

MIX-INS

• 1 ½ c. blueberries toss in flour

Instructions

PREP

• Preheat oven to 375°. Place muffin liners in muffin pan.
• Toss blueberries in flour and set-aside. Zest and juice lemon and set aside.
• In mixing bowl, whisk together dry ingredients.

BATTER

• Place dry ingredients into mixer.
• Add liquid ingredients and mix until just combined.
• Gently fold in blueberries by hand and mix together.
• Let batter rest in bowl about 5 minutes before scooping into liners.
• Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

• Reduce oven to 350° and bake for 22-23 minutes. Let cool and store in air-tight container.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Related Recipes

• Old-Fashioned Blueberry Muffins
• Zucchini Pineapple Muffins with Sourdough
• Sourdough French Bread
• Blueberry Peach Muffins
• Sourdough Rhubarb Muffins

More Muffin Recipes

Blueberry Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

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This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Sourdough Blueberry Muffins appeared first on Vintage Baked Modern.

Table of contents

• How to make Strawberry Muffins using Sourdough Discard
  • Dry Ingredients
  • Wet Ingredients
• Mix-Ins
• Homemade Ingredients
• FAQ’S
• Storage & Freezing
• Related Recipes
• How to pick strawberries
• How to pick & preserve strawberries
• More Muffin Recipes

These Sourdough Strawberry Banana Muffins are made with fresh sweet strawberries, tangy sourdough discard, warm spices, and topped with a buttery, crunchy topping. These muffins are not overly sweet and they bake up light and tender from the addition of moist banana and tangy buttermilk. They’re perfect for a Summer brunch or a delicious way to use up fresh strawberries during their short-lived season.

Another way to use your sourdough discard is with my sourdough rhubarb muffins or sourdough zucchini pineapple muffins. Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy muffins are a wholesome way to bring tangy flavor into an otherwise conventional strawberry muffin.

How to make Strawberry Muffins using Sourdough Discard

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Mix-Ins

• Strawberries are a type of red berry that grow on low-lying plants in the rose family and ripen in late Spring.
• Bananas are a tropical fruit grown on banana plants that start off green and unripened. When baking, it is best to use bananas with brown spots which add natural sweetness and moisture.
• Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water.

Homemade Ingredients

• Homemade Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
• Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
• Sourdough Discard: If you don’t have sourdough starter, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for a quick, basic sourdough starter.

Basic Sourdough Starter

Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’S

Storage & Freezing

Baked: Place baked muffins in an air-tight container up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Batter. You can make batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

Print

Sourdough Strawberry Banana Muffins

Course Breakfast

Cuisine American

Keyword muffins, strawberry recipes, summer recipes

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• muffin liners
• scoop
• huller

Ingredients

DRY INGREDIENTS

• 2 c. unbleached flour
• 2 T. cornstarch
• ½ c. brown sugar
• ⅓ c. sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 ½ tsp. cinnamon
• ½ tsp. nutmeg
• ¾ tsp. salt

WET INGREDIENTS

• 1 c. banana mashed
• ½ c. sourdough starter or discard
• ⅓ c. butter melted
• 2 Tbsp. canola oil
• 2 eggs
• ¼ c. buttermilk
• 2 tsp. vanilla

MIX-IN

• ¾ c. strawberries chopped

CRUNCH TOPPING

• ⅓ c. flour
• ⅓ c. oats
• ⅓ c. brown sugar
• ⅓ c. butter room temp
• 1 tsp. cinnamon

Instructions

PREP

• Preheat the oven to 375°.
• In a separate bowl mash the banana. Hull and chop the strawberries.
• Melt butter and set aside.
• Make the topping. In a mixing bowl mix together the flour, oats, brown sugar, butter and cinnamon.
• In a mixing bowl, whisk together dry ingredients.

BATTER

• Place dry ingredients into mixer bowl.
• Add in wet ingredients and mix together until just combined.
• Toss the strawberries in a little bit of flour and then gently stir into the batter.
• Let batter rest in bowl 15 minutes with towel over it.

BAKE

• Scoop batter into the muffin pan. Top the muffin batter with the crumb topping.
• Reduce oven to 350° and bake muffins for 22-23 minutes.
• Store on counter in a sealed container up to 3 days. Freeze up to 6 months.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Related Recipes

• Sourdough Banana Bread
• Sourdough Blueberry Muffins
• Fresh Strawberry Pie
• Strawberry Rhubarb Pie
• Zucchini Pineapple Muffins with Sourdough

How to pick strawberries

How to pick & preserve strawberries

• It is best to pick fresh fruit early in the morning before the bugs are active and to avoid the sun.
• Wear old shoes because strawberries are grown on the ground in sand and dirt.
• Wear bug spray!
• Be sure to wear long-sleeve shirt to protect your skin from the plants and pants if you plan to kneel down to pick the berries.
• To refrigerate: hull strawberries and put in an air-tight container such as a large mason jar and put in the fridge for up to 2 weeks.
• To freeze: hull strawberries in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

More Muffin Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Sourdough Strawberry Banana Muffins appeared first on Vintage Baked Modern.

Table of contents

• Ingredients
  • Wet Ingredients
  • Dry Ingredients
• Homemade Starter Recipe
• Dietary Substitutions
• Equipment
• Storage
• FAQ’s
• Related Recipes
• More Bread recipes
• 1950’s Cookbooks

This Whole Wheat Sourdough Bread recipe is made with a blend of whole wheat flour and bread flour, and yields a light, tender texture and crispy crust. It’s quick and simple to make using a stand mixer and has a nice tang from the sourdough starter. My vintage inspiration for this whole wheat bread loaf is from my 1951 copy of “Cooking with Wholegrains” by Ellen and Vrest Orton. This vintage cookbook educates home cooks about the history of milling while providing wholesome, natural grain recipes.

This recipe is similar to my Sourdough French Bread, however, it uses some whole wheat flour to add some wholesome goodness.

My vintage inspiration.

My vintage inspiration for this whole wheat bread loaf is from my 1951 copy of “Cooking with Wholegrains” by Ellen and Vrest Orton. This vintage cookbook educates home cooks about the history of milling while providing wholesome, natural grain recipes. From hearty breads to muffins and desserts, this vintage cookbook offers recipes using simple whole grain ingredients. This book educates home cooks about the history of milling while providing wholesome, natural grain recipes. From hearty breads to muffins and desserts, this vintage cookbook offers recipes using simple whole grain ingredients. I’ve included an original recipe for wholewheat bread.

Wet Ingredients

• Sourdough starter is used to make traditional sourdough bread using the starter as the leavening instead of yeast.
• Whole milk is a cow’s milk that retains its 3.25% natural fat content, giving it a creamy, rich texture.
• Bottled water is best when making sourdough so that the minerals from your tap water do not interfere with the natural fermentation process.
• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.

Dry Ingredients

• Bread flour is a type of wheat flour that has a higher protein content of 11-14%. Therefore it helps develop more gluten, providing more structure and elasticity, making it ideal for baking bead. It is perfect for making bread, rolls, and pizza crust.
• Whole Wheat Flour is made from the entire wheat kernel, has a protein content of 13-15%, is rich in fiber, and gives a hearty, nutty flavor to breads.
• Instant Yeast is a leavening agent that produces carbon dioxide gas and alcohol during fermentation. During the baking process, gas gets trapped in the dough and the alcohol evaporates. Instant yeast speeds up this process, cutting the rise time in half.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.

Homemade Starter Recipe

Here is the recipe for my Basic Sourdough Starter.

Basic Sourdough Starter

Check out this recipe

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Use a premium gluten-free flour blend.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional liquid (use the same liquid called for in the recipe) to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tends to burn baked goods before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days. The refrigerator tends to dry them out more, so it is best to freeze up to 6 months.
• NOTE: You will also need to make a Gluten-Free Sourdough Starter. Use my Basic Sourdough Starter recipe and swap out the unbleached flour for gluten free flour.

Recommended tools: (affiliate links)

• mixer
• mixing bowl
• liquid measuring cup
• measuring cups and spoons
• bread pan
• bees wrap covers
• bread lame
• digital thermometer

Baked Loaf: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

FAQ’s

Print

Whole Wheat Sourdough Bread

Course Bread

Cuisine American

Keyword bread, sourdough bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• Stand Mixer
• mixing bowl
• bee wrap cover or towel
• measuring cups and spoons
• liquid measuring cup
• bread loaf pan
• digital thermometer

Ingredients

DRY INGREDIENTS

• 3 ½ c. unbleached bread flour
• 2 c. whole wheat flour
• 2 T. honey
• 1 T. sugar
• 2 tsp. instant yeast
• 2 tsp. salt

WET INGREDIENTS

• 1¾ c. warm milk
• 1 c. sourdough starter (recently fed)
• ¼ c. melted butter

Instructions

PREP

• Grease 9x5x3 bread pan with non-stick spray or butter.
• Warm milk and water together.
• Melt butter in microwave (about 30 seconds),

DOUGH

• In a stand mixer with the dough hook, put in the sourdough starter, sugar, yeast, honey and warm milk.
• Add the flour and salt and run mixer for about 8 minutes until dough doesn't stick to the sides of bowl.
• Remove dough from the bowl and grease a bowl (large enough to let dough double in size). Cover with beeswax cover or towel.

FIRST PROOF

• Let rise in a warm place about 1 hour-1 1/2 hours. The dough is ready when it doubles in size.
• Place dough onto a board or counter dusted with flour and knead by hand to shape into a rectangle. Roll up and place in bread loaf pan. Cover with beeswax cover or towel.

SECOND PROOF

• Let rise in a warm place another 45 minutes-1 hour. The loaf is ready when it reaches slightly above the top of the bread pan.

BAKE

• Bake at 400° for 20 minutes. Reduce oven to 375° and bake an additional 25-30 minutes or until center is 205°.
• Let bread cool before slicing. Cover and store in airtight container and keep on counter 1-2 days or wrap in foil or cling wrap that is sealed in a freezer ziploc bag up to 6 months.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Related Recipes

• Cherry Almond Bread
• Sourdough Banana Bread
• Sourdough French Bread
• Home-Style Bread Loaf
• Old-Fashioned Banana Bread

More Bread recipes

1950’s Cookbooks

Leave a comment below and let me know how it turned out for you!

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This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

The post Whole Wheat Sourdough Bread appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make sourdough starter using milk
• To make Gluten Free
• To make Whole Grain
• Storage
• Related Recipes
• Sourdough recipes
• Vintage Cookbooks

This Sourdough Starter with Milk combines mixing together two basic ingredients, flour and a liquid, feeding it and letting it ferment for a few days. This recipe will quickly get you started making delicious sourdough baked goods such as my sourdough rhubarb muffins since it only has a 3-5 day fermentation. This recipe is vintage inspired from my 1966 “Sunset Cook Book of Breads.”

I’ve recently tried my natural baking skills bread making and must say…nothing but love at first bake. I should have known I’d be an instant fan, as I grew up eating wholesome, homemade bread in the 80’s. Sourdough bread was popular then and now it has found it’s way back as a popular food in the 2020’s.

My vintage inspiration.

This sourdough starter recipe is from my 1966 “Sunset Cook Book of Breads” it is made using just milk and flour, and has a much shorter fermentation period. This recipe, traced to pioneers in the West and Alaska, is from a simple combination of milk and flour. For this recipe, it is best to keep at least 1 1/2 cups of this starter on hand and always feed with the same equal parts of milk and flour leaving it at room temperature until it again becomes bubbly then store in fridge.

Try the recipe also inspired by the book sourdough french bread

Ingredients to make sourdough starter using milk

• Bread flour is a type of wheat flour that has a higher protein content of 11-14% and develops more gluten to give breads, rolls and pizza crust more structure and elasticity.
• Whole Wheat Flour is made by grinding the entire wheat kernel. It has a protein content of 13-15% and is rich in fiber with a hearty, nutty flavor primarily used to make wholegrain bread and baked goods.
• Whole milk is cow’s milk that has all of its natural fat content and has a richer, creamier consistency because it has not had the cream removed.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

I’ve put together an ultimate guide to flour to meet dietary needs like gluten free, keto, and wholesome. You can read more about them here.

To make Gluten Free

• Use a premium gluten-free flour blend like King Arthur Measure for Measure Flour.

To make Whole Grain

Use a mix of whole grain flours like whole wheat, spelt, einkorn, and dark rye. In my testing, Be sure to use whole grain flours with a higher protein content to give the starter more strength.

Storage

Countertop: Leave on countertop at least 14 days while building the starter. After that if you are not going to use everyday, move to the refrigerator with the lid sealed on. Pull out the night before you are going to use it and feed it.

Print

Sourdough Starter (with milk)

Course Bread

Cuisine American

Keyword sourdough starter

Prep Time 15 minutes minutes

Cook Time 3 days days

Author Apryl Niksch

Equipment

• measuring cups and spoons
• liquid measuring cup
• 16 oz. mason jar
• 24 oz. mason jar

Ingredients

DRY INGREDIENTS

• 1 c. bread flour
• 1 T. whole wheat flour
• 1 c. whole milk (organic)

WET INGREDIENTS

Instructions

• Place flour and milk into glass jar.
• Cover with the lid partially off or cover with a or a beeswax cloth cover.

DAY 2

• Add 1 c. bread flour, 1 T. whole wheat flour, 1 c. whole milk. Feed starter 1 times in the day.

DAY 3

• Add 1 c. bread flour, 1 T. whole wheat flour, 1 c. whole milk. Feed starter 1 times in the day.

DAY 4

• Start taking out the discard. This will be 1/2 of the amount that is in the jar. Place discard in a separate mason jar and keep that in the fridge for up to 3 days.
• Feed again by adding 1/4 c. bread flour, 1 T. whole wheat flour, 1/4 c. whole milk. Feed starter 1 time during the day and keep on counter if using or in the refrigerator if only using once/week.
• Take out starter the night before you plan to use and give it a healthy feeding before baking the next day.

Notes

Leave on counter at least 10-14 days before using for bread.

Some normal things you may notice:

-you may notice a smell that resembles acetone, strong vinegar, alcoholic this is normal

Signs that the starter needs thrown out

-pink, green or blue mold

Related Recipes

• Sourdough Blueberry Muffins
• Sourdough French Bread
• Whole Wheat Sourdough Bread
• Sourdough Rhubarb Muffins
• Sourdough Banana Bread

Sourdough recipes

Vintage Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Sourdough Starter (with milk) appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make French Bread
• Wet Ingredients
• Dry Ingredients
• Use this easy Basic Sourdough Starter
• Related Recipes
• More Bread Recipes

This Sourdough French Bread has crispy crust with a tender, tangy crumb. It is a quick, same day sourdough bread that is easy to make without a lengthy overnight fermentation. The recipe is vintage inspired from my 1966 “Sunset Bread Cook Book” for french bread, that uses my Basic Sourdough Starter made of just milk and flour. Serve it alongside a warm bowl of soup, toasted with jam for a quick breakfast, or to build your favorite sandwich.

My vintage inspiration.

My vintage inspiration for sourdough french bread recipe came from my vintage 1966 copy of “Sunset Bread Cook Book” using a easy Basic Sourdough Starter.

Try the recipe also inspired by the book sourdough starter with milk

Ingredients to make French Bread

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals
• Yeast is a leavening agent that produces carbon dioxide gas and alcohol during fermentation. During the baking process, gas gets trapped in the dough and the alcohol evaporates. Instant yeast speeds up this process, cutting the rise time in half.

Use this easy Basic Sourdough Starter

This Basic Sourdough Starter recipe (with milk) is the base for this french bread recipe. It really only takes about 3 days until it is ready to use.

Basic Sourdough Starter

Check out this recipe

Baker’s Tips

Step #1

Use starter when it is sticky and bubbly.

Step #2

Look for dough to double for first rise.

Step #3

Second rise in banneton basket

Step #4

Place water under dutch oven to create steam in oven.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Print

Sourdough French Bread

Course Bread

Cuisine American

Keyword bread, sourdough bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• bee wrap cover or towel
• measuring cups and spoons
• liquid measuring cup
• banneton basket
• bread lame
• digital thermometer

Ingredients

DRY INGREDIENTS

• 5 – 5 1/2 c. unbleached bread or all-purpose flour
• 1 T. sugar
• 2 tsp. salt
• 2 tsp. instant yeast

WET INGREDIENTS

• 1 c. sourdough starter (recently fed)
• 1 ½ c. warm water

Instructions

DOUGH

• In a large mixing bowl, put in the sourdough starter, water, instant yeast, and sugar. Stir together and let sit for a few minutes.
• Add 4 c. flour, instant ClearJel, and salt.

PROOF

• Cover bowl with towel or beeswax wrap and put in a warm place until it doubles in size (about 1 1/2 -2 2 hours).

KNEAD

• Place dough onto a board or counter dusted with flour and knead by hand about 5 minutes. Add in an additional 1 to 1 1/2 c. more flour until it is smooth.

SECOND PROOF

• Dust the banneton with flour and place smooth side down into the banneton basket. Cover with beeswax cover or towel.
• Let rise in a warm place another 45 minutes-1 hour. The loaf is ready when it reaches slightly above the top of the banneton basket or by pushing finger into the center of loaf and it bounces back quickly.

BAKE

• Turn out of basket onto a piece of parchment paper to fit a dutch oven. Place in dutch oven, spread with flour and score design on top using a bread lame.
• Bake at 400° for 20 minutes. Remove lid from the dutch oven. Reduce oven to 375° and bake an additional 25-30 minutes until center is 205°.
• Place a baking pan with some water on the bottom of oven. This will create steam during the baking process.
• Let bread cool before slicing. Cover and store in airtight container and keep on counter 1-2 days.

Related Recipes

• Sour Cherry Almond Bread
• Cloverleaf Dinner Rolls
• Classic Granola: Build Your Own
• Old-Fashioned Banana Bread
• Irish Soda Bread with Currants

More Bread Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Sourdough French Bread appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make a basic sourdough starter
• Dietary Substitutions
  • TO MAKE GLUTEN-FREE
  • TO MAKE WHOLE GRAIN
• Storage

This Simple Sourdough Starter combines mixing together two basic ingredients, flour and a liquid, feeding it and letting it ferment for a few days. Here are two recipes to quickly get you started making delicious sourdough baked goods such as my sourdough rhubarb muffins. This recipe, passed down from my Nan, and is a very basic sourdough recipe using flour and water with a 14 day fermentation.

I’ve recently tried my natural baking skills bread making and must say…nothing but love at first bake. I should have known I’d be an instant fan, as I grew up eating wholesome, homemade bread in the 80’s. Sourdough bread was popular then and now it has found it’s way back as a popular food in the 2020’s.

My vintage inspiration.

The inspiration for this simple sourdough starter with just flour and water is my nan’s recipe did not use the traditional equal parts flour and water. I’ve modified to include a bit of whole wheat flour to add a higher protein content and whole grain structure.

If you love cookbooks…check out my Cookbook Collection!

Ingredients to make a basic sourdough starter

• Bread flour is a type of wheat flour that has a higher protein content of 11-14% and develops more gluten to give breads, rolls and pizza crust more structure and elasticity.
• Whole Wheat Flour is made by grinding the entire wheat kernel. It has a protein content of 13-15% and is rich in fiber with a hearty, nutty flavor primarily used to make wholegrain bread and baked goods.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

• Use a premium gluten-free flour blend like King Arthur Measure for Measure Flour

TO MAKE WHOLE GRAIN

Use a mix of whole grain flours like whole wheat, spelt, einkorn, and dark rye. In my testing, I found that pumpernickel, barley and light rye flours tend to grow mold faster if not fed regularly because of their low protein content.

Storage

Countertop: Leave on countertop at least 14 days while building the starter. After that if you are not going to use everyday, move to the refrigerator with the lid sealed on. Pull out the night before you are going to use it and feed it.

Print

Basic Sourdough Starter

Course Bread

Cuisine American

Keyword sourdough starter

Prep Time 15 minutes minutes

Cook Time 10 days days

Equipment

• measuring cups and spoons
• liquid measuring cup
• 16 oz. mason jar
• 24 oz. mason jar

Ingredients

DRY INGREDIENTS

• 1 c. bread flour
• 1 T. whole wheat flour

WET INGREDIENTS

• ⅔ c. water

Instructions

• Place flour and yeast into glass jar.
• Add water and mix well.
• Cover with the lid partially off or cover with a or a beeswax cloth cover.

DAYS 2-7

• Continue to add 1/4 c. bread flour, 1 1/2 tsp. whole wheat flour and 3 T. spring water. Feed starter 2 times each day, morning and evening.

DAYS 8-14

• Start taking out the discard. This will be 1/2 of the amount that is in the jar. Place discard in a separate mason jar.
• Feed by adding 1/4 c. bread flour, 1 tsp. whole wheat flour and 3 T. spring water.
• After 14 days put in fridge with sealed lid and pull out to feed it the night before you are going to use it. You can also leave on the counter if you plan to use it alot, just remember to feed it.

Notes

Leave on counter at least 10-14 days before using for bread.

Some normal things you may notice:

-you may notice a smell that resembles acetone, strong vinegar, alcoholic this is normal

Signs that the starter needs thrown out

-pink, green or blue mold

Related Recipes

• Sourdough Starter (with milk)
• Whole Wheat Sourdough Bread
• Sourdough Blueberry Muffins
• Sourdough French Bread
• Sourdough Rhubarb Muffins

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Basic Sourdough Starter appeared first on Vintage Baked Modern.

Table of contents

• How to make Rhubarb Muffins with Sourdough Discard
• Mix-Ins
• Make your own Ingredients
• FAQ’s
• Storage & Freezing
• Related Recipes
• More Muffin Recipes

These Sourdough Rhubarb Muffins are made with fresh tart rhubarb, sourdough discard, warm spices and topped with a crunchy crisp topping. The combination of sourdough discard and buttermilk makes these rhubarb muffins bake up tender and moist, alongside their tangy and sweet punch of flavor. They’re perfect for a Spring brunch, a twist on the classic rhubarb crunch dessert, or a way to use fresh rhubarb during its short-lived season.

Another way to use your sourdough discard is with my sourdough blueberry muffins or sourdough zucchini pineapple muffins. Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy muffins are a wholesome way to bring tangy flavor into an otherwise conventional strawberry muffin.

How to make Rhubarb Muffins with Sourdough Discard

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Pink salt adds essential minerals and nutrients to baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water. *NOTE*If you don’t have starter, just substitute with 1/4 c. buttermilk or sour cream.

Mix-Ins

• Rhubarb is hardy plant, classified as a fruit, that with edible stalks that have a sour taste and are harvested in the Spring.

Make your own Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

Basic Sourdough Starter

Check out this recipe

How to Make Rhubarb Muffins

Step #1

Chop Rhubarb

Step #2

Mix Dry Ingredients

Step #3

Make Crunch Topping

Step #4

Bake & Enjoy

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Storage & Freezing

Baked: Place baked muffins in an air-tight container up to 3 days.

To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Batter: Make the batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

Print

Sourdough Rhubarb Muffins

Course Dessert

Cuisine American

Keyword blueberry muffins, rhubarb recipes, spring recipes

Prep Time 15 minutes minutes

Cook Time 19 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• muffin liners
• scoop

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 2 Tbsp. cornstarch
• ½ c. brown sugar
• ½ c. sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 ½ tsp. cinnamon
• ½ tsp. nutmeg
• ¾ tsp. salt

WET INGREDIENTS

• ⅓ c. butter melted
• 2 Tbsp. oil
• ½ c. sourdough starter or discard
• ⅔ c. buttermilk
• 2 eggs
• 2 tsp. vanilla

MIX-IN

• 2 ½ c. rhubarb (about 6 hearty stalks) chopped small
• 2 T. sugar macerate rhubarb

CRUNCH TOPPING

• ⅓ c. flour
• ⅓ c. oats
• ⅓ c. brown sugar
• ⅓ c. butter room temp
• 1 tsp. cinnamon

Instructions

PREP

• Preheat the oven to 375°.
• In a separate bowl dice the rhubarb add 2 T. sugar and set aside.
• Melt butter and set aside.
• Make the topping. In a mixing bowl mix together the flour, oats, brown sugar, butter and cinnamon.
• In a large mixing bowl, whisk together dry ingredients.

BATTER

• Place dry ingredients into mixer.
• Add in wet ingredients and mix together until just combined.
• Toss the rhubarb in a bit of flour and then stir into the batter.
• Let batter rest in bowl 15 minutes with towel over it.

BAKE

• Scoop batter into the muffin pan. Top the muffins with the crumb mixture.
• Reduce oven to 350° and bake muffins for 22-23 minutes.
• Store on counter in a sealed container up to 3 days. Freeze up to 6 months.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

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• Strawberry Banana Muffins with Sourdough
• Old Fashioned Rhubarb Crunch
• Sourdough Blueberry Muffins
• Strawberry Rhubarb Pie
• Sourdough Zucchini Pineapple Muffins

More Muffin Recipes

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