I'd like regular ancestral cooking emails!
All the little holes in this muffin were made from yeasts that came from the pineapple sage plant in my garden. How cool is that?!
Gabriel, my son, mixed the muffins, which are spelt, adding his choice of cocoa powder and strawberries. We used a starter made with the pineapple sage yeast water (there’s a shot a few pics back in my feed) and also added the same yeast water as the liquid component of the dough.
The cocoa powder was un-dutched, it makes so much difference to the taste and nutrient levels (if you’re a chocolate fan, check out my latest podcast).
Thanks to everyone who suggested ideas to help make my muffin crumb softer a while back – this time I used olive oil. It made a huge difference. There’s more mileage here though and I’ll be experimenting again for the next batch.
There are more photos and a little video in my story today.