Sourdough English Muffins
Found this recipe online; these take some advance planning but are delicious and easy to make. I've made them in my little galley on the sailboat. To ensure muffins are done inside, bake them on very low heat. If using English muffin rings, place a cookie sheet on top after turning them.
Found this recipe online; these take some advance planning but are delicious and easy to make. I've made them in my little galley on the sailboat. To ensure muffins are done inside, bake them on very low heat. If using English muffin rings, place a cookie sheet on top after turning them.
- Carbohydrate 42.5603722626435 g
- Cholesterol 29.7805555578098 mg
- Fat 11.695050001466 g
- Fiber 1.57346530927265 g
- Protein 6.36405903357808 g
- Saturated Fat 7.06827555608636 g
- Serving Size 1 1 muffin (93g)
- Sodium 85.438194457453 mg
- Sugar 40.9869069533709 g
- Trans Fat 0.994161111377704 g
- Calories 302 calories
Step-by-step
- Night Before: Mix starter, honey, and milk in a mixing bowl until smooth.
- Add 4 cups flour, mixing in 2 cups at a time. Mix only until the flour is thoroughly wet.
- Cover with a clean towel and leave at room temperature in a draft-free place for 12-16 hours.
- Next Morning: Stir down the mixture.
- Sprinkle a scant teaspoon of baking soda and 2 teaspoons of salt over the dough and work it in.
- Flour a board with 1 cup of flour and knead until the dough is medium stiff, adding more flour as needed. The dough should be moist but not sticky.
- Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
- Roll the dough on a floured board to about 1/2 inch thick.
- Cut the dough with a 3-4 inch round cutter, keeping them uniform in thickness and diameter.
- Place them on wax paper sprinkled with cornmeal, ensuring they don't touch.
- Sprinkle cornmeal over the tops of the muffins.
- Allow to rise in a warm place, covered, for about an hour or until risen again.
- Preheat a griddle or frying pan with a small amount of butter (add a little olive oil to prevent smoking).
- If using muffin rings, preheat them on the grill.
- Using a low flame or heat setting, bake one side for 4-5 minutes and turn.
- Place a lid over the muffins to help them cook all the way through.
- Turn only once; ensure one side is cooked before turning.
- Squish down a bit with a spatula and pan-bake the other side for another 4-5 minutes.
My Unexpected Sourdough English Muffin Adventure
As a busy business woman, time is my most precious commodity. Weekends are for catching up, not spending hours in the kitchen. Yet, there's a certain satisfaction, a quiet joy, that comes from creating something from scratch, something truly nourishing. This past weekend, that something was sourdough English muffins. Now, I know what you’re thinking: sourdough? Isn't that for bakers with years of experience and a dedicated sourdough starter? Well, I'll admit, the idea initially intimidated me. I picture myself amidst flour dust and a mysterious bubbling concoction in a warm, cozy farmhouse kitchen, not my sleek city apartment.
But a friend, a fellow woman balancing career and personal life, shared this recipe, claiming it was surprisingly simple and adaptable even for beginners like myself. Intrigued and craving something homemade, I decided to take the plunge. The process, honestly, was an adventure. The "night before" preparation meant a bit of advance planning – a rare luxury in my schedule. But the next morning, seeing that bubbly, slightly tangy dough come to life in my bowl felt incredible, a small rebellion against the rushed nature of everyday life.
Kneading the dough was therapeutic. The rhythmic motion, the feeling of the dough yielding under my hands, was a much-needed escape from the demands of spreadsheets and emails. The smell of baking sourdough is something else entirely. It’s almost otherworldly, transporting you to a time where cooking was slower, more intentional. As I watched those little rounds puff up, golden-brown and perfectly formed on the griddle, I felt a wave of accomplishment wash over me, a sensation far greater than any closing a successful business deal could provide.
These muffins, my first real foray into the world of sourdough, weren’t just breakfast; they were a testament to my capability, my ability to craft something delicious and fulfilling amidst the chaos of life. The simple act of making these muffins became a meditation, a pause in the whirlwind of my week. They were, in their own humble way, a triumph, a reminder that even in the midst of a demanding career, I can create and savor simple pleasures.
The texture was perfect – slightly chewy, slightly tangy, with that satisfying, almost addictive sourdough flavor. They tasted far superior to any store-bought version I'd ever had. And, let's be honest, they made my weekday mornings infinitely better. The satisfaction of knowing I started the day with a breakfast of my own making is a feeling I intend to repeat often. This isn't just about baking; it's about finding pockets of time, embracing imperfection, and recognizing the immeasurable value of making something truly special for yourself.
So, whether you’re a seasoned baker or a complete novice, like I was, I highly recommend trying these sourdough English muffins. It's a journey worth taking. The reward is not only a delicious breakfast, but a connection to a simpler way of life, a reminder that sometimes, the most fulfilling experiences are the ones that require patience, practice, and a little bit of flour on your hands.
The recipe itself was fairly straightforward. The instructions were easy to follow, and the results were spectacular. My only advice would be to ensure that your sourdough starter is active and bubbly before you start. The more active your starter, the better the rise. Also, don't be afraid to adjust the flour, adding more or less as needed depending on the consistency of your dough. The final result is worth the little extra effort. These muffins were a wonderful start to my day. The slight tang of the sourdough paired perfectly with my favorite toppings: a dollop of butter and a sprinkle of sea salt. The experience also reminded me to take a moment to reflect on the small victories; those moments of accomplishment that make up a fulfilling life.
Overall, this sourdough English muffin baking experience has been transformative. It opened my eyes to a different way of cooking, a slower, more deliberate approach that allows me to fully engage with the process and appreciate the finished product even more. I've realized that making time for baking, even amidst a busy schedule, is not a luxury but a necessity, a crucial element in achieving a balanced life. The act itself is restorative, bringing a calming influence into my daily routine. It’s taught me patience and attention to detail, qualities that translate beautifully into all aspects of life.
The unexpected result of baking these sourdough English muffins is a renewed sense of appreciation for taking the time to savor the simple things. It's about finding moments of mindfulness, disconnecting from work and technology, and connecting with a more creative, fulfilling aspect of my life. This is more than just baking; it’s a journey towards self-discovery, a testament to the power of mindful crafting. The tangy flavor of the sourdough muffins now serves as a constant reminder to not rush through life, to savor every moment, and to nurture not just my body but my soul.
