September 19, 2015 - 7:35am
Sourdough English Muffins
Hi, I would like to make Alton Brown's English Muffins that was revised by someone but they call for yeast, 7g. I'm wondering how I can change this to Sour Dough. Ingredients below. I'd like to use my discard for the muffins. I just started Sour Dough so hope someone can help me out.
36g
nonfat milk powder
14g sugar
2g salt
14g melted shortening or vegetable oil (Use flavorless oil.)
8 fl. oz. (1 cup/236 cc) hot water
7g dry yeast
a pinch of sugar
2.7 fl. oz. (1/3 cup/78 cc) lukewarm water
250g all-purpose flour
2g salt
2g (1 teaspoon) baking soda
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Just make a hybrid and substitute some of the flour and water with your starter. Or try without the yeast since the soda will add lift. I would try the hybrid first. The starter will add flavor and you can get an idea of what you are trying to achieve. You can also try other recipes that are written for sourdough.
Sourdough english muffins
You can compare the 2 and see what sounds the best to try.
Happy EM baking
Thanks for your input, I'll save the recipe. The reason why I wanted to try the one listed above is that it's almost like a batter. You don't need to roll out any dough. I guess everyone who tries Alton Brown's English Muffins raves about them. Will decide soon. Thanks for the input!