Sourdough Stuffing with Sage Sausage and Apples
Sourdough Stuffing with Sage Sausage and Apples takes roughly 45 minutes from beginning to end.
Sourdough English Muffins
Ingredients
- 250 grams (8.8 ounces) bread flour (i used the french farine bise t80, which is about halfway between white and whole wheat)
- 70 grams (2.5 ounces) ripe natural starter (fed 6 to 8 hours before; the idea is to use it when it's almost at its peak)*
- 1/2 teaspoon sea salt
- 1/2 teaspoon instant yeast (levure boulangère déshydratée in french)
- 1/2 tablespoon agave syrup (substitute 1/2 tablespoon honey or sugar)
- 15 grams (1 tablespoon) butter, softened
- 150 ml (1/2 cup plus 2 tablespoons) milk, plus a little more if necessary (you can also use buttermilk)
- Cornmeal, for sprinkling
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