Sourdough English Muffins
Found this recipe online; these take some advance planning, but they are delicious and easy to make! I've made them in my little galley on the sailboat. To ensure muffins are done inside, be sure to bake them on very low heat. If using English muffin rings, a cookie sheet can be placed over the top after turning them once.
Found this recipe online; these take some advance planning, but they are delicious and easy to make! I've made them in my little galley on the sailboat. To ensure muffins are done inside, be sure to bake them on very low heat. If using English muffin rings, a cookie sheet can be placed over the top after turning them once.
- 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 surface of the dough and work it into the dough.
- 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 sticking to your hands.
- 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, taking care that they do not 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 keep from 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, so be sure 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 Sailing Adventure: Perfect English Muffins at Sea
The gentle rocking of the sailboat lulled me into a rhythm only the ocean could provide. Sunlight dappled the deck, warming my face as I kneaded the sourdough dough. This wasn't your average baking session; this was a culinary experiment aboard my little sailboat, a floating galley kitchen where the ingredients danced with the waves. I'd stumbled upon this sourdough English muffin recipe online – a delicious accident, as it turned out. The idea of fluffy, golden-brown muffins baking amidst the salty air filled me with a peculiar sense of accomplishment. It wasn't just about baking; it was about embracing the unexpected, about proving that culinary passion knows no bounds, not even the vast expanse of the ocean.
The process itself was a meditative dance between flour, water, and time. The patience required mirrored the patience the sea demands. The slow rise of the dough, mirroring the slow, steady rhythm of the waves, created a synchronicity that was both calming and invigorating. Measuring ingredients, mixing the dough, and waiting felt less like a chore and more like a mindful ritual. There was something magical about transforming simple ingredients into something so comforting and satisfying – especially far from land. The scent of baking bread, mingling with the ocean's salty breeze, was intoxicating. It was a reminder of home, of warm kitchens and comforting smells, even while hundreds of miles away from the nearest land.
The final product, those perfectly golden-brown sourdough English muffins, tasted even better than they looked – if that was even possible. Their slightly tangy flavor perfectly complemented the salty air, a delicious paradox that only a seafaring baker could truly appreciate. Each bite was a celebration of resourcefulness, patience, and the unexpected joys found in the pursuit of simple pleasures. It was more than just a snack; it was a testament to the spirit of adventure and the power of baking to transcend location and circumstance. It was a reminder that the most memorable meals are often born not in sophisticated kitchens but in unexpected and challenging environments. From the depths of the ocean came the simple satisfaction of freshly baked sourdough – the most delightful kind of unexpected adventure.
The unexpected journey of making sourdough muffins aboard a sailboat was a profound lesson in adaptation and the simple pleasures of life. The result? Perfection, even amidst the waves.
It's not just about the recipe; it's about the journey, the connection, and the joy that simple pleasures can bring. And of course, those warm, toasty sourdough English muffins are simply delectable, ready to be enjoyed with your favorite toppings, bringing a touch of homemade comfort wherever you are.
