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sourdough english muffins

This weekend seemed full of bread and Small Mister helping me.  I got the new King Arthur catalog in the mail (the one they send EVERYONE at Christmas).  It is a lovely catalog to flip through but I never buy anything.  I did see a recipe for baked English muffins.  Usually, I do not try their recipes either.  Too many speciality items but that is what they sell.  My thought seeing this recipe was, "this way I could cook them all at once and not two at a time."  That is how small my griddle really is.  Just two at a time.  So Small Mister and I made it one of my bread projects.

Now, I love English muffins but I have not had them in the house for years.  It comes with making my own bread and that very small griddle.  I am now going to have English muffins again in the house.  I was wondering how this might work with crumpets.  Something to try when a dozen English muffins are eaten!

sourdough english muffins

Note:  adapted from King Arthur flour recipe

sourdough starter

1 cup flour

3/4 cup water

1/4 cup milk

2 tablespoons melted butter

3 tablespoons sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

3/4 teaspoon salt

1 cup whole wheat flour

3/4 cup all purpose flour

The night before, mix the starter with 1 cup flour and 3/4 cup water in a large bowl.  Cover.  Let sit at least 8 hours or until bubbly.

Before you start mixing the dough, remove a couple tablespoons of starter and put in the refrigerator for next time.

Mix all the other ingredients into the starter.  Cover.  Let sit until puffy.  My kitchen was very cold so it was a couple three hours.

Grease 12 English muffin rings.  Put parchment paper on two baking sheets.  Place six rings on each sheet.  Divide the dough into 12 bits and put in the rings.  Smear around.  Cover.  If you wish both sides to be smooth and not domed, cover this side with parchment paper and another baking sheet.  That means four baking sheets total.  I only have two so I have domed English muffins.  

Let rise 60 to 90 minutes, or until puffy.  Again, my kitchen was cold so it took longer.

Preheat the oven to 400 degrees Fahrenheit.  Put the muffins in.  Bake for ten minutes.  Turn over and bake for another 5 minutes.  If you are using the two baking sheet method, flip with both sheets.  Use hot mitts!  They will be lightly golden.

I forgot to take the picture of the split, toasted English muffin dripping with melted butter and homemade jam.  Just know, my breakfast has now changed to that and tea.  Life is sooooo good!

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