September 15, 2015 - 4:38pm
Craggier English Muffins?
I recently got a new sourdough starter and tried it out on a Food Network sourdough english muffin recipe. I found the english muffins tasty, but not nearly craggy enough. Does anyone have a recipe for english muffins that they love? Or advice on improving the crag factor?
Share
If you use two forks to split them instead of a knife it will usually be more "craggy". Also, wetter doughs will be more open. I have made these:
http://www.wildyeastblog.com/sourdough-english-muffins/
Both as written and with just white flour. They turned out well. Susan has a bunch of great recipes on that site.
You could also try a hybrid method like these (haven't tried them):
http://www.kingarthurflour.com/recipes/sourdough-english-muffins-recipe
The KAF one can be done without yeast if you have a decent starter and the time.
Splitting, rather than slicing, is key.
A wetter dough will give a more open crumb than a drier dough. You can also let them rise to nearly double in height from their just-shaped thickness before putting them on the griddle as another trick to open the crumb.
Paul
Sourdough english muffins
... is that you want them more or less this morning. Now. Not in 12 hours time or tomorrow morning. Especially served split, with a dolop of home-made hollandaise sauce, a poached egg then some parma ham and topped with more hollandaise...
So use yeast :-)
Boys stuff here: https://www.youtube.com/watch?v=KFUu_B_KlYw :-)
-Gordon (a Scotsman living in England thanking the nice american Mr. Benedict - whichever one it was!)
Since the baking soda gives enough lift, I see no reason to mix the ingredients to sit overnight. Just use the starter you would discard and whip it up. Yes, if you want it to have more lift then you should let it sit. Or you can add some yeast as mentioned above.
it is to neutralize some of the sour taste and tone it don some as well - which it does nicely.
Happy baking