Sourdough English Muffins, page 297 May 18, 2015

IMG_3996 I decided to use more of my sourdough starter today, before allowing it to hibernate in the fridge.  I have never made English Muffins at home, so I thought this would be a perfect way to kill two birds with one stone.  (I also have some lemon curd that needs a purpose.)

Into the bread machine, went 1 cup of my sourdough starter, 1/2 cup fat free milk, 2 tablespoons melted unsalted butter, 1 large egg, 3 1/4 cups bread flour, 1 1/2 teaspoon salt and 2 teaspoons bread machine yeast. I set the machine for dough, and found a way to kill and hour and a half.


The dough raised nicely in the machine.  I rolled out my dough ball on a board sprinkled with a little corn meal.  I have some English Muffin rings I bought after a particularly inspiring episode of Good Eats, so I was able to break them in today.  English muffins aren’t baked in the oven, but rather, pan baked.  The recipe recommends using an electric skillet and keeping the extra muffins covered in a clean tea towel, or in the fridge, so they don’t rise too much while the rest are baking.  Luckily, I have 2 large electric skillets, so I was able to bake them all at the same time.  After about 10 minutes on each side, the muffins were done and I transferred them to a rack to cool.

After they cooled, I split one with a fork and popped it in the toaster.  I spread butter on one half and lemon curd on the other. They have more sourdough taste than the bread I baked just yesterday.  What a difference a day makes to a starter.


These are denser and heavier than the English Muffins I usually buy at the store, but the flavor is so much better. I also think these will stand up better for dishes like Eggs Benedict, because the base will be more sturdy. Hmmm, I guess I need to learn how to make a Hollandaise.


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