I have a couple of new babies in the fridge that I have to care for. I have a 4 weeks old sourdough starter and two 3 weeks old yogurt cultures. And also have an embryo of a vinegar mother growing in a mason jar of old wine. So lot of lives depending on me right now. And on my ability to use the excess of the production (I hate throwing out food! even if it is just a mixture of flour and water).
I have tried a couple of things. The yogurt I have transformed into labne (strained salted yogurt becomes delectable spreadable cheese), the unfed sourdough went into bread, muffins, cake, and of course these English muffins. Oh the yogurt too went in the muffins and cake with the sourdough.
My cake and regular muffins came out good (which you can see in the picture with the English muffins), but have been winging the recipe so cannot right it down quite yet. The English muffins on the other hand I measured, so that recipe I can share.