Baking with microbes
Almost everything we bake, brew cook or ferment contains one or more microbes. Bacteria, yeasts, fungus and other fermented products that already contain microbes (like miso, milk kefir, and vinegar) work exceptionally well in and with baked goods.
Even if you set aside the yeasts common in bread baking, we almost always use shio-koji instead of salt, milk kefir or amasake instead of milk, and often lacto-fermented fruits,vegetables and even grains in baking.
Muffins and tea breads are basically are usually the same batter baked in different size baking pans. Obviously a bigger pan means a longer baking time, maybe 45 minutes as opposed to 30 minutes at 350F for the 8 big muffins that this recipe makes.
Our rules of muffin making as well as tea breads are simple.
- The batter should be just barely mixed
- The batter should be on the wetter side
- Never fill a pan more than two thirds full
- Add 1 tsp baking soda with the dry ingredients
- Mix ins like nuts go with dry ingredients
- Fruits and/or flavored essences or sauces go with wet stuff
- Don’t mix in wet fruits or ferments until the end if color maters
- Let muffin batter rest and puff up before spooning into cups
The recipe for these muffins pretty much follow the standard muffin ratio that every baker has memorized. Butter by weight equals sugar by weight. That combined weight is the weight of the flour. It’s also the weight in whatever measurement system you are using in liquid. In most cases add-ins like nuts or berries should never exceed in volume the sugar or flour volume.
Because we add a fermented or microbe inclusive ingredient to our baked goods – typically of a lower, acidic pH – we always add baking soda with the powder. Sourdough leavened muffins follow a different procedure based on bakers ratios that we’ll explain in another post.
- 8 ounces or 1 1/2 cups or 236 grams all purpose flour or other
- 4 ounces or 1/2 cup coconut palm sugar or other
- 2 tsp baking powder
- 4.3 ounces or 1 cup or 124 grams roasted chopped walnuts
- 3.1 ounces or 1/2 cup or 90 grams bittersweet chocolate chips/chunks
- 1.2 ounces or 2 TB or 32 grams shio-koji (or 1 tsp salt)
- 8 ounces or 3/4 cup or 230 grams rice amasake (or nut or dairy milk)
- 1 TB vanilla (or chocolate extract or mirin or soy sauce)
- 4.5 ounces or 2 extra large or 126 grams eggs (or two vegan eggs)
- 5 ounces or 1/2 cup or 156 grams dark maple syrup
- 4 ounces or 1/2 cup or 112 grams roasted walnut oil (or butter/oil)
- Preheat oven to 350F.
- Have bottom shelf ready for one or two muffin tins.
- Prepare the tins with grease or just paper linings.
- Mix flour, coconut palm sugar, baking powder, roasted chopped walnuts, bittersweet chocolate chips/chunks together
- Whisk your eggs, walnut oil, maple syrup, vanilla, amasake, and shio-koji together well. Add to just incorporate with the dry ingredients.
- Add add ins if you have reserved them to maintain the color or spacing of the add ins in your batter. *Check your chocolate to ensure it is non-dairy if vegan baking
- Spoon about 4 ounces into each of 8 prepared muffin cups.
- If using a smaller muffin tea or mini-muffin pans remember the rule – never more than 2/3 full.
- Bake at 350F for 30 minutes in a pre-heated oven.
- Don’t open the oven door until 20 minutes have elapsed.
- Internal temperature should be 205 F, or a clean toothpick.
- Remove muffins from oven and let rest 30 minutes away from heat.
- Place on wire rack for further cooling after removing from the pan.