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.
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.
- 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.
- Squish down a bit with a spatula and pan-bake the other side for another 4-5 minutes.
My Surprisingly Simple Sailboat Sourdough English Muffins
The rhythmic creak of the sailboat, the salty tang of the sea air, and the comforting aroma of freshly baked sourdough English muffins – these are the ingredients of my perfect morning at sea. For years, I’ve dreamt of the freedom of life on the water, trading the predictability of city life for the boundless adventure of sailing. It wasn’t always easy, of course. Learning to navigate by the stars, mastering the art of reefing sails, and even something as simple as baking bread in a rocking galley presented unique challenges. But it's the overcoming of these challenges, the conquering of these obstacles, which make these experiences truly unforgettable. And now, one of the biggest satisfactions is sharing my simple pleasures with you all.
This sourdough English muffin recipe is a testament to the adaptability of baking. It's a recipe born out of necessity, perfected amidst the gentle rocking of ocean waves. The original recipe was found on the internet – a digital treasure discovered amidst a sea of online recipes, which has since become lost to the tides of time. But the muffins themselves? They’ve become a treasured tradition, a ritual that anchors me to the simple joys of life at sea. The process requires a little patience, a dash of preparation the night before, but the rewards far outweigh the efforts. The slow fermentation of the sourdough starter, the careful kneading of the dough, it's a meditative process that somehow connects me to a much longer history, a deeper time. And the end result? Muffins that are light, fluffy, and bursting with that quintessential sourdough tang.
The beauty of this recipe lies in its simplicity. It's not about fancy ingredients or complicated techniques; it's about embracing the essence of baking, the process of transforming simple ingredients into something truly delicious. The simplicity of the recipe, the simplicity of life on the boat – it’s a beautiful combination. The ingredients are basic; flour, water, starter, a touch of sweetness (honey), and a pinch of salt. It's a recipe you can easily adapt to whatever ingredients you have on hand. And, what’s most important, these muffins make the perfect accompaniment to a steaming cup of coffee or tea, a simple breakfast that makes even the most challenging day at sea feel just a little bit brighter.
The process of making these muffins is almost as enjoyable as eating them. The gentle rise of the dough, the satisfying knead, the golden-brown crust – it's a small but profound journey from simple ingredients to a perfect morning staple. The low and slow baking is key to creating muffins that are perfectly cooked throughout. I've discovered that baking them in the galley on the sailboat, the slow and gentle rocking providing an unexpectedly consistent heat, is perfect. But don't let the use of a sailboat galley deter you. Any low-temperature baking method will work well. The slightly irregular shapes and sizes reflect the imperfections of the handmade and the joys of imperfection itself. It's a recipe that celebrates both the rhythm of life on the water and the simple pleasure of home-baked goodness.
Beyond the muffins themselves, this recipe reflects a larger truth – that home can be found wherever we are, whether it's in a cozy kitchen or a rocking galley. It’s a reminder that sometimes the greatest treasures aren’t the most expensive or extravagant, but the simplest pleasures, the carefully-crafted moments that enrich our lives. It’s a perfect example of how the simplest of ingredients can create a moment of pure joy, a testament to the power of baking, of homemaking, of finding joy in unexpected places.
These sourdough English muffins are more than just a breakfast food; they’re a symbol of my journey, a tangible representation of my life at sea. They are a taste of home, wherever I happen to be. So, embrace the adventure, set sail towards new horizons, and bake a batch of these muffins to savor the joy of simple things.
Whether you're a seasoned sailor or a landlubber dreaming of adventure, I hope this recipe inspires you to create your own memorable moments. The joy of baking, of sharing, of enjoying good food with friends and family – it’s all part of the voyage.
