Sourdough English Muffins with Whole Wheat

I have some extra sourdough to use up and wanted to do something different.

I also had some left over milk that was poured off a butternut gratin recipe a few days ago.  I should post that recipe too.  I thought it was really good but I couldn't get the others in my household to agree.

1 cup warm water, 120 degrees

1 Tablespoon active dry yeast
1 cup milk
2 Tablespoons honey
1 cup sourdough starter
3 cups white flour
4 cups Prairie Gold Whole Wheat Flour
1 cube butter
1 Tablespoons sea salt

Spread dough on Roul' Pat, cut with large round Demarle cutter.

Bake on Silpat at 350 degrees for 22 minutes.

They disappeared quick.  They must have been good.  I thought they were anyway.

December 15, 2022 Daughter made this recipe again.  She raised the dough 40 min. In warm oven before using the cutter.  Then make the cut outs and raise 30 minutes in warm oven.

And then bake as written above.

This dough was rather stiff.  Could add more liquid.

Something Cold, Soft and Nutritious

My friend had her tonsils removed today.  I wanted to offer something that would help her.

She said they were trying to think of something for her to eat that would be cold, soft and nutritious.

Here is a peach smoothie we came up with:

1 15 ounce can organic coconut milk, 
1 quart size ziploc bag of frozen peaches, still frozen
1 tablespoon nutritional yeast
2 teaspoons calcium powder
3 tablespoons Maca powder
1/4 cup raw honey
1/2 teaspoon real vanilla
1/4 cup fresh ground flax seed flour
1/2 teaspoon REAL sea salt with minerals
5 drops Doterra Lemon Essential Oil
1 tray of ice cubes. 

Blend together until slushy. Taste test and may need to add more honey.

No photo so far.  When I redo this I will take one.  She said it was great.