I’ve been playing with Sourdough again. I caught a nice strain of yeast off of Ariel’s grape vines, and it’s the frothiest starter I’ve ever used. What do I do when I need to use three cups of starter or vacate the kitchen to its new grey-goo overlord?

Muffins!

The original recipe is from a sourdough site I found more or less at random; it’s the highest starter-to-flour ratio I could find. Their recipe is a third of what’s below (can you tell?) but only makes eight muffins. Who has an eight-muffin pan?

Preheat oven to 425.

In a medium bowl, mix:

• 3/4 tsp salt
• 3 c whole wheat flour
• 3 tsp baking soda
• 3/4 cup sugar

When well mixed, stir in 3/2 c blueberries.

In a large bowl, mix:

• 3 eggs
• 3 tsp vanilla
• 3 c sourdough starter
• 3/4 cup canola oil

When the oven is hot, mix the dry ingredients into the wet. Spoon them into 24 muffin cups, filling each to jut below the line. Bake for 20 minutes.

Makes 24 muffins, each about 200 kcal.