Remember when I said something about how I wanted the smell of homebaked bread to transform my dreary February rain into something cozy and lovely? Well, I baked (sort of) and the rain? It stopped.
It was a February miracle!
You voted for what yummy bread product I should try and it was a three-way tie between Whole-Wheat Bagels, Sourdough English Muffins and Rosemary Olive Oil Bread.
Since I have made both rosemary bread and bagels before, since “sourdough” is one of Newt’s spelling words this week, and since she and I both like British classic novels and television shows, the Sourdough English Muffins win.
And since they were delicious and easy to make, I win too!
My inspiration recipe is from Cake Walk, who in turn was inspired by GNOWFGLINS. (Incidentally, can anyone tell me how that is pronounced? I love their work with natural foods, but I can’t tell anyone because I don’t know how. Now-fig-lins? Nofe-flins? G’nowf-glines? Please help me say the word so I can spread the word.)
I didn’t change the recipe itself, but I did tweak the technique just a bit to make things go a little smoother.
Sourdough English Muffins
(Printable version at bottom of page.)
1/2 cup sourdough starter
1 cup liquid: water, whey, milk, yogurt, coconut milk – I made a batch on Saturday with water and another on Sunday (they are that good) with half water and half raw cream. Both were tasty.
2 cups flour, any kind or combination – I used 1-1/2 cups white whole wheat and 1/2 cup regular white
1 Tbs honey
3/4 tsp sea salt
1 tsp baking soda
12-24 hours before you plan to make your muffins, mix starter, liquid and flour. I prepare mine the night before. Cover with a clean towel and let it rest, undisturbed at room temperature.
In the morning, or whenever you are ready, sprinkle honey, salt and soda over batter. Wet your hands and knead dough in the bowl to combine ingredients well. If it starts to stick, wet your hands again.
Cover with your towel again and allow to rest for one hour. This will allow all those lovely bubbles to form.
Here is what mine looked like when I was ready to cook.
Yup, cook. These are not really baked, they are cooked on a griddle, like pancakes.
If you have an electric griddle, set it to about 300°. If you are using a stove top griddle or cast iron pan, you may need to play around to see what the best temperature is. Start with a medium/medium-low heat. If they are browning too fast, turn it down and vise-versa.
While your griddle is heating, fill a bowl with warm water and place it close by. Then grease your fancy English muffin rings with butter.
Fancy, right? They are just quart sized canning rings.
Place rings, right-side up, on your griddle and put a little pat of butter inside each one to melt.
Take a 1/4 cup measuring cup and dip it in your warm water. This will keep your dough from sticking to it. Scoop up a scant 1/4 cup and place inside a ring. Don’t overfill or it will puff up over the top of your ring and stick.
Wet your fingers and smooth/lightly pat down the dough a bit. Be gentle or you’ll squish out all the bubbles.
Cook for about five minutes. Bottom will be a nice golden brown.
Slide your spatula under muffin, lift it up a little, and using wet fingers, push it out of your ring. Carefully remove hot rings from griddle.
Flip muffins and cook for another five minutes or so.
You can finish the muffins for another 10 minutes or so in a 350° oven, but I didn’t bother since we planned to toast them all anyway.
The muffins have a natural ridge, making them easy to split (use a fork, not a knife). Toast and serve with butter and jam or honey.
This recipe makes 10-12 and is easily doubled. I hear they will last for a week or so, but since we gobbled them up so fast, I can’t attest to it. I also hear they freeze well.