DRY:
1/2 cup unbleached flour
1/2 cup whole wheat flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup vegan margarine
1/2 nuts, coarsely chopped
1/4-1/2 cup vegan chocolate chips

WET:
1 egg equivalent (EnerG egg replacer)
1 cup sourdough starter
1 cup very ripe mashed banana


 Mix all dry ingredients together. Add in shortening or margarine, cut in with mixer until crumbly. Add in nuts and choc chips.

 Mix all wet ingredients in separate container, then, fold wet ingredients into dry ingredients. Mix until blended only, don't over mix. Let sit for about 5 min. Spoon into muffin tins. Top with sugar.

Bake 350 for about 30 min, until toothpick inserted comes out clean when inserted into the center of the muffin.

 These vegan muffins have a very fine texture. Addictive. Try and eat just one. Great use of that sourdough starter when you don't have time to get bread going.

If you place all the ingredients in a loaf pan rather than muffin tins, increase the baking time.

Sourdough  4 loaves     
1 lb 50/50 sourdough starter
3 lb 6 oz flour
4  c water (or more -- use enough to completely hydrate all the other ingredients)
3 T salt, non iodized
1.5 T dry yeast
Stir together well to fully hydrate (no kneading, just mix in bowl use hands as necessary); rest at room
temp 2 hrs covered w/ plastic wrap. 

Place in fridge up to 2 weeks - no  maintenance necessary (I am not kidding!). 

Day of bake: 
Cut 1 Lb 14 oz of dough
Shape into ball (1 min, no knead)
Proof in baskets 2 hours, covered
Place on wooden peel, slash with sharp blade (also called docking)
Bake in steam oven 450 degrees  for ~ 40-45  min

Learn how to make up your own sourdough starter here on The Fresh Loaf.

Here are several very raw, short unedited videos walking you through how to create fantastic sourdough yourself. This is exactly how long it takes to make sourdough bread (the hands-on part.)