Sourdough English Muffin's and Brunch
This is my version of Sourdough English Muffins recipe I found the other day on the net. It is from http://www.bakingbites.com/2005/12/cooking-school-sourdough-english-muffins correction to this link..hopefully this one works! The recipe comes from Bette's Oceanview Diner in Berkeley, California. These muffins are delicious and make a wonderful Eggs Benedict brunch. Though these are wonderful tasting and very easy to make I have to say the English Muffin recipe I have from Northwest sourdough are absolutely devine and still my number one favorite. Teresa's recipe has been temporarily discontinued until published in her new book.
To open up my EM I poke a fork around the edges and pull it open
My version of Eggs Benedict for brunch!
Sylvia
Comments
Sylvia...as are the Eggs Benedict! Is it Sunday yet!?
Larry
Sylvia
Sylia, nice looking muffins! I've been working on EM's myself. Not sourdough, but 100% whole wheat. I look forward to Teresa's book as well---I seem to remember she is working on producing more sour sourdough. That should make a lot of people very happy :-)
EM's are kind of a staple around here...my favorite are sourdough with dried fruits. Teresa has some fantastic recipes.
Sylvia
Love those English Muffins, Sylvia! That is the style I want to make - I've only tried one other recipe and they didn't have that open, holey inside. (the nooks and crannys)
Also your plating and photography is beautiful! The past pic is so artistic and clear. I remember you got a new camera a while back, does that help or what is your secret?
Marni
Thank you for the nice compliments! I love the nooks and crannies and a little tangy taste to my EM and so make them using a sourdough formula. I have always been 'the worst' at taking pictures. I love my pocket size sony cyber-shot 7.2...you just point and shoot and that's what I do! There are some wonderful easy dial settings and you can even record in movie mode and sound with a twist of the dial...it's about the size of a credit card and less than an inch thick...mine is 'Pink' and about well over a year old, so I cannot imagine what improvements have been added! The best advice I had from Eric was to not use the flash..natural light takes the best pics.
Sylvia
Hi SYlvia,
You had mentioned the recipe from Northwest Sourdough. I have not been able to locate the actual recipe on the web site. Any assistance wuold be helpful. i will alson try this recipe as well. Thanks for the information.
Kind regards,
Joe
The recipe was purchased with several other recipes from Teresa. These recipes were asked not to be given out. I do believe she may have included it in her new free download of recipes...I haven't checked the new book yet, she has on her site...but I believe she did mention that the recipe would be included. Larry, 'Wally' also has a 'very nice English Muffin' recipe he formulated...just message him and he'll direct you it on his blog. I tried it and it's great!
Sylvia
I just started a batch of these lovely looking English muffins. 2/3 of the flour, mixed with the starter and water are fermenting on the counter. The remaining ingredients will be added later tonight per the recipe.
Sounds great right? I thought so too until I realized that I made what I think might be a disastrous mistake. Here's why: I decided to sub oat flour for half the AP, so I mixed all three cups of flour together before making the preferment (sorry if I used the wrong term here -I'm new at this lol). I planned on using vital wheat gluten to compensate for the oats and I thought I was pretty savvy until I realized I had not added the v w g to the preferment. I panicked and added it to the remaining flour thinking I could develop the gluten later during kneading-well maybe I will read the whole recipe first next time because there is no kneading involved.
so...is my dough ruined? Any suggestions would be greatly appreciated.
I just started a batch of these lovely looking English muffins. 2/3 of the flour, mixed with the starter and water are fermenting on the counter. The remaining ingredients will be added later tonight per the recipe.
Sounds great right? I thought so too until I realized that I made what I think might be a disastrous mistake. Here's why: I decided to sub oat flour for half the AP, so I mixed all three cups of flour together before making the preferment (sorry if I used the wrong term here -I'm new at this lol). I planned on using vital wheat gluten to compensate for the oats and I thought I was pretty savvy until I realized I had not added the v w g to the preferment. I panicked and added it to the remaining flour thinking I could develop the gluten later during kneading-well maybe I will read the whole recipe first next time because there is no kneading involved.
so...is my dough ruined? Any suggestions would be greatly appreciated.
I just started a batch of these lovely looking English muffins. 2/3 of the flour, mixed with the starter and water are fermenting on the counter. The remaining ingredients will be added later tonight per the recipe.
Sounds great right? I thought so too until I realized that I made what I think might be a disastrous mistake. Here's why: I decided to sub oat flour for half the AP, so I mixed all three cups of flour together before making the preferment (sorry if I used the wrong term here -I'm new at this lol). I planned on using vital wheat gluten to compensate for the oats and I thought I was pretty savvy until I realized I had not added the v w g to the preferment. I panicked and added it to the remaining flour thinking I could develop the gluten later during kneading-well maybe I will read the whole recipe first next time because there is no kneading involved.
so...is my dough ruined? Any suggestions would be greatly appreciated.
Anytime you change a recipe you are going to end up with a different product. My best advice would be to always read a recipe completely, so you get a good understanding of what to do or if any changes will work.
Sylvia
...you are totally right lesson learned. But is there any chance or something I could do that might save it?
What I do when a recipe has gone off from orginal intended is just go ahead and finish up what I have started. You will probably get a denser crumb and flavor, texture change..don't feel bad..I don't use a vwg anymore. Sorry wish I could be of more help. If you have any questions, very good place to get answers from some pros would be to post it in the forum section...they can be very helpful. I have only made this recipe the one time.
Sylvia