Week 3 – Sourdough English Muffins

This week I decided to try Sourdough English muffins! I made a screencast of my process this week, so you can either watch and listen – or read about it!

I decided to look online to find a recipe for Sourdough English muffins and I went at first went with one I found on King Arthur. However, then I noticed that recipe called for active dry yeast as well as starter, so I wanted to find a recipe that only asked for starter. I ended up using a recipe from Little Spoon Farm. But really neither of these recipes were perfect. The King Arthur recipe said I could put the dough in the fridge over night (this is what develops the delicious sour flavour) but it called for active dry yeast as well, the Little Spoon Farm recipe did not call for yeast, but did not say to put the dough in the fridge overnight. So, I went with my gut and decided to take what I wanted from both recipes.

I am not great at following fastidious recipes. If you watched my video you’ll see that I even have a hard time getting my recipes exact (108 grams versus 100 grams). for what I wanted. I’m hoping if I continue practicing my sourdough baking, I will be able to trust my gut more and know what I can and cannot do with certain doughs. My English muffins were not perfect, but honestly they turned out really well. Even if you do not want to watch the full video I posted, just skip to the very end to see a photo of the final product. Not bad for a first attempt.

If you want to try making sourdough English muffins either of these recipes would be good. There is no harm in using yeast and starter, I just want to try purely sourdough recipes for now. That may change, as time goes on – we’ll see. The great thing about English muffins is that you can make them savoury or sweet! I think I’ll have to have a breakfast sandwich tomorrow, or butter and jam!