Thursday, August 5, 2010

English muffins

On the griddle
So, I love having Adelaide around, really I do, but sometimes I feel bad that she's just sitting in the fridge, not giving bouncy, fermented life to something. That's when I go in search of sourdough recipes that aren't for just a loaf of bread. Recipes like this, and this, and this! Especially that last one. I just finished cooking my second batch of English muffins. They are really delicious and fun to make.

I've adapted my recipe from the one on thefreshloaf, and by adapted I mean I used whole wheat flour instead of all purpose.

Sourdough English Muffins
Makes about 14
  • 1/2 C starter  
  • 1 C milk
  • 2-3/4 C mixture of whole wheat and white whole wheat flour
  • 1 T sugar
  • 3/4 t salt
  • 1 t baking soda
  • Cornmeal, for dusting

Stir the starter, 2 cups of flour and the milk together. Cover with a lid or a plate or some plastic wrap and leave out (not in the fridge!) for 8 hours/overnight. I usually opt for overnight. 
The next day (or 8 hours later) add the rest of the flour if you think you need it. I only added sort of a handful and then used a pretty good bit when kneading. Add the sugar, salt and baking soda and stir until well combined. Turn onto a floured surface and knead for 4-5 minutes. It's going to be pretty sticky. Roll out to 3/4" and cut with a biscuit cutter (Um, did you mean pint glass? Yes? Ok good.) into rounds. Reroll the scrap pile until you've used it all up. The last one may be sort of a mutant; that's ok though. Place the muffins, at least 1/3 inch apart on something (parchment, silpat, cutting board, whatever) with enough cornmeal to really keep them from sticking. Your beautiful circles will turn into ugly ovals when you try to pick them up and they stick to the surface.  Leave them alone for 45 min - 1 hour.
That Guinness glass...not a unitasker!
Rub a griddle with oil using a paper towel (don't burn yourself, please) and heat it to about medium. Cook the muffins for around a total of 10-14 minutes, flipping them every few minutes. I find this works best so you know that you're not burning them and, well, I like to keep an eye on them. 
I love my grandmother's cast iron skillet that fits over two eyes!
Split them open with a fork - for optimum nook/cranny experience, using a knife sort of smooshes them - and enjoy!
Eating three is not really recommended...but I won't tell if you don't!
*For more photos, check out my Picasa page!


  1. Thanks girl! They are! That sourdough starter is demanding though; it just sits and my fridge and tells me to use it. So. Many. Bread. Products!