Yes.
I made English muffins, using my sourdough starter even. No, it wasn’t an April fools day joke, I really did it. I’ll show you a photo of how it started, then, when I griddle them in the morning I’ll take a photo of those as well. I can’t wait.
I’ve been wanting to make them, with the sourdough starter, for quite some time now. I finally got the chance. I started the dough about 9:25pm tonight as that’s when I normally feed the starter. I needed 150g of active starter, which mine is, but I didn’t have that volume, only 45g. I keep a 100% hydrated starter so it’s strong, and ready to be used in any recipe.
This evening I fed my 45g about 75g flour, and 75g water, making the 159g volume needed with the original 45g to maintain. I mixed all of the ingredients together making a shaggy dough, then covered it so it could nap for 30 minutes. This is called the autolyse, and is the starting of the flour absorbing the water, making the other ingredients easier to be combined.
After napping, I got to knead it by hand for 13 minutes, or so. I was too tired to get out the stand mixer. Anyway, here’s what it looked like after being beaten into submission.
In the morning, it should have doubled in volume, and I’ll cut the muffins out of the dough, cook on a medium-low heated griddle for several minutes on each side, and hopefully they’ll be done. If not, they’ll go into the oven for a few minutes until cooked through. Then they can be split with a fork to maintain the nooks, and crannies, toasted, and dressed in whatever way we want.
I’m anxious to see how they turn out. I’ll let you know.
Until next time, stay happy, and healthy in the Lord.
Post script: tomorrow is the birthday of our daughter. Happy birthday E.
