Three-grain sourdough muffins

Ingredients for 24 servings:

• Sourdough starter:
• 150 g corn, ground
• 1 tsp cane sugar
• ¼ tsp yeast (dry yeast)
• Mineral water, carbonated
• 500 g corn, crushed or finely ground
• 150 g brown rice, crushed or finely ground
• 50 g almonds, crushed or finely ground
• 150 g buckwheat, crushed or finely ground
• ½ tsp cumin and coriander crushed or finely ground
• 2 tsp salt, up to 3 tsp
• 1 pinch(s) of cane sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 30 minutes

gluten-free + egg-free + dairy-free

Sourdough starter: In a 720 ml screw-top jar, mix 150 g of ground grain, sugar, and yeast thoroughly. Add enough carbonated mineral water to form a thick paste, then add 2 tablespoons of water, stir, close the lid, and let it rest overnight at warm room temperature in a (dark cupboard). In the morning, it will have risen nicely and will have bubbles and a sour smell. Pour this sourdough starter into a mixing bowl, rinse the jar with a little carbonated mineral water, add all the ingredients from the main dough, first add 700 ml of carbonated mineral water, stir well. If the liquid isn’t enough, add a little more carbonated mineral water. The dough should be stirred on medium speed for about 3-5 minutes. Put the lid on the mixing bowl and let it rest/rise for a few hours at warm room temperature. You’ll see the dough rise a little. Or: place in the oven at 40°C (104°F), with the light on, and a little more. Stir the batter again, then pour into greased muffin cups from two baking sheets, and let it rise for another 60 minutes. Bake in a cold oven at approximately 140°C (convection oven) for about 35-45 minutes. You’ll see how it looks, or use a needle test. Leave in the cups for about 5-10 minutes, place a board over them, hold them in place, turn them over, remove the cups, and slide the muffins off the board onto a wire rack to cool. My own recipe.