The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt Sourdough English Muffins

Papist's picture
Papist

Spelt Sourdough English Muffins

I can only find one recipe online and it is terrible.  I wanted to think it was me, not the recipe, but I have tried to make it several times.  I've tried following the recipe exactly as it is stated and I've tried making adjustments.  I don't get it.  People raved about this on several different blogs.  THe only time it came half way close to being successful for me was when I added a ton more flour.  Honestly, two cups didn't seem right to me as soon as I read it.  Anyway, does anyone have a recipe to share that is better or any tips(or complaints) about this recipe?  Thanks

 

dabrownman's picture
dabrownman

kjknits EM recipe several times with no problems.  It is identical to the one you are using.  kj uses sugar onstead of honey

http://www.thefreshloaf.com/node/3241/sourdough-english-muffins/

I don't see  any problems with the recipe.

Papist's picture
Papist

I guess it is me then.  I don't understand what I'm doing wrong.  It rises perfectly the first and second time but once I put it in the pan- PANCAKES.  I don't have one of this circular muffin things but the bolg said you can do it free hand.  I've made great english muffins with AP flour before so it's not like I'm clueless. 

Mini Oven's picture
Mini Oven

classical overproofing  :(

Try shorter rise times. How warm is your refrigerator?  Could it be too warm?

dabrownman's picture
dabrownman

identical ingredient recipe calls for letting the mix sit out overnight for 8 hours then adding the non water and flour ingredients, mixing well and immediately rolling out to 1/2 to /4 " thick for cutting.  Only one 45 minute rise, under plastic wrap on parchment after that and then directly into a dry pan.   I think you need to skip everything after the first rise after cutting.  I'm guessing your dough is running out of food after being on the counter overnight and and one rise.