Around 8:30 AM I started my dough for my first try at sourdough english muffins. Sarah over at Peas and Thank You recommended this recipe to me and I debated between it and the recipe on King Arthur Flour's website. I went with the vegan recipe out of sheer laziness. I didn't feel like going out for powdered milk and so I went with one that I had all the ingredients, well after I drank a huge cup of coffee. Not a morning person over here. Oooo I had bought myself a present the day before and was eager to put it to good use. Saving the planet one plastic cup at a time.
(I am not advertising for this company and received nothing for this. I just like the cup)
On to the muffins. Last summer at the farmers market one of my great joys was on Saturday mornings we would browse all of the fruits and veggies and on the way out I would stop at the baker's tent and grab a four pack of homemade english muffins. You have not had an english muffin until you have had a real one. They are like 2 different things and once you go real you can't go back to store bought. I only stopped my obsession when I realized that they were an expensive habit and the one's they sold in the farmers market were much fresher than the one's they sold at their storefront. Don't ask me why.
I had given up hope until one day I saw a recipe on foodgawker and it started the wheels turning in the back of my mind that I would try it one day. However my fear of yeast dough scared me too much to try. I know, how silly it seems now!
Here is recipe I tried. Adapted from Sourdough English Muffins
I got only 10 English Muffins
1/2 C Filtered Water
2 Tbsp Olive Oil
1 C Sourdough Starter, room temperature (this is important)
1 C. Whole Wheat Flour
2 C. White AP Flour
1 Tbsp Raw Cane Sugar
1 Packet Active Yeast
1 tsp Sea Salt
Course Ground Cornmeal for Sprinkling
1. Combine the water and oil in a measuring cup and microwave for 30 seconds. You want it to be warm to the touch but not too hot for the yeast.
2. In the bowl of your stand mixer combine the WW flour through sea salt. The add the starter and liquid ingredients. Combine with the paddle attachment until it is combine and sticky, 3-4 minutes on medium-low speed.
3. Switch to the dough hook and add the remaining flour a bit at a time. I found that because the recipe uses cups not weight for the ingredients it was too much flour and it made the dough so tough it almost burned out my industrial mixer. Add about a cup and a half and then add a few tablespoons at a time until it ends up smooth, elastic and pulls away from the bowl approximately 6-7 minutes.
4. Lightly oil a bowl and turn dough into it making sure to coat the dough with oil on all sides. Cover with plastic wrap and let double in size, approximately 3 hours. The time it takes to rise will depend on how active is the yeast and starter you are using.
5. Punch down the dough and turn it out onto a surface dusted with cornmeal. Roll it out to 1/2 an inch thick and cut with a 3-4 inch round ring. I used a 3 inch for the ones in my photos and it made them on the small side but I like it being a good portion size. Place muffins on a baking sheet covered with parchment or a silicon mat. Cover with plastic and let rise until they hold an indentation when pressed.
6. Grease a skillet well and heat over medium-low. Cook the muffins for approximately 10 minutes on each side until golden brown. Cool.
Serve split with a fork and toasted and slathered in some golden grass fed butter or earth balance and fresh fruit preserves.
Would I make this recipe again? It was a good solid recipe but when I ate my first one I wasn't absolutely blown away. They are 100% better than anything you will buy at the grocery store but I still feel there might be a better recipe out there for me. When I find it I will post it. These freeze well so it will be a few weeks before I need to try again.
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