The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough English Muffins

dabrownman's picture
dabrownman

Sourdough English Muffins

Inspired by kjknits EM recipe I decide to try it out.  I don't have a cutter so I just cut them into square shapes with my dough scraper.  They turned out nice.  My wife, who eats the Thomas brand regularly, also seemed to like them too.  Thanks to kjkniots for the recipe.  They came out with holes on one side after slicing for some reason.  Maybe the side that hit the hot pan first got bubbles or cause them to go away?No I don't think I will be buying an EM cutter either - unless I find one at Goodwill.

These are delicious toasted with butter and home made 6P Jam ( prickly pear, pineapple, plum, pear & pomegranate)  Can't buy that at the store :-)

 

Comments

isand66's picture
isand66

I have English muffins next on my list to bake....looks like yours turned out great.

If you don't want to buy a cutter to make them round, you can save a vegtable can and use that to make your muffins.  Just choose one that is big enough for your purposes.

I do have to say, while I have never seen square English Muffins, they certainly look delicious!

dabrownman's picture
dabrownman

of them as Irish Scones that were supposed to be triangles but someone, too snockered on Guinness, forgot to cut them from squares :-)  T^hey are really delicious but I will have to make them again and see why the holes only happened on one half and why that half. I will pay more attention to which side is up e it does the final rise and which side hits the the iron skillet first. 

You can't go wrong with these - they toast and taste great.  kjknits has a real winner here.

Darwin's picture
Darwin

I actually like the unusual shapes  :)

dabrownman's picture
dabrownman

too!  Should have made them triangles though!

GregH3000's picture
GregH3000

Questions: How long did you proof them?  Did you use yeast, or just starter?

No corn meal or semolina flour for the bottoms?  I'm wondering which is best.  Corn meal seems a bit coarse to me, and commercial muffins seem to use the latter instead.

I've taken Greenstein's Sourdough Country French recipe and basically adapted it to the Silverton method (Breads  from the La Brea Bakery) so as to use up starter (this recipe uses a whopping 36 oz.).  Silverton is a flour waster, IMO; she expects you to feed the starter three times a day and then throw out most of it.  Sorry Nancy, I bake bread to SAVE money, not throw it away!  I do micro feedings, and just one a day, and so far it seems to be working fairly well (this is a boule I made this week):sourdough boule