The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tasty sourdough English muffins

SirSaccCer's picture
SirSaccCer

Tasty sourdough English muffins

Hello from a first-time poster! I'm still working on getting truly photogenic loaves, but I am exploring other uses for my levain too. My partner and I were craving English muffins, which I thought would be a perfect way to use up some extra starter. Going off the very easy KAF recipe for sourdough English muffins shared by kjnits, I got some satisfactory results. The texture and flavor of these just crushes anything from the grocery store.

The OP, kjnits, was absolutely right to hold off on the last 3/4 cup of flour for a moist and tender crumb. Besides that, I only modified by a) feeding my cold, 60% hydrated starter to 100% hydration and letting it sit for ~8 hours prior to overnight fermentation, and b) preheating a griddle in the oven for 20 minutes before stovetop "baking". And I used cornmeal instead of semolina (haven't bothered to purchase the latter yet).

If you love English muffins and have extra levain to experiment with, give that recipe a go!

Comments

Floydm's picture
Floydm

I baked the same thing using the same recipe today too. It's a good one, for sure. :)

Welcome to the site!

nmygarden's picture
nmygarden

I make these fairly regularly and often change up the ingredients a bit - from subbing in whole flours for up to a third, to adding toasted, chopped nuts, dried fruits or Chia or Flaxseed... Always good.

Welcome!

SirSaccCer's picture
SirSaccCer

For sure I'll be experimenting more now that I've got the basic recipe. You have some beautiful bakes on your blog--all creative and gorgeous!