Sourdough English Muffins

I hate teeth.

Why must we have these 32 little “bones” in our mouths? Do we even need that many anyways?

Maybe I hate teeth because they ache sometimes.

My mom used to say that toothaches are the worst kind of pain. She’s probably right. After all, she had 3 of us little rascals.

Back to teeth…I was wondering, why can’t we have teeth like we have hair?

You know, no nerves, no blood vessels attached? They can just grow and grow and grow.

And we’ll get a “teethcut” every once in a while…

And we can even get “teethstyles”!!

Is that too crazy?

Ok, I’ll let you chew on that…in the mean time, let’s talk about something completely painless.

50% Whole wheat sourdough english muffins.

This recipe was adapted from a post by kjknits on The Fresh Loaf, who adapted from it from King Arthur Flour Baking Circle. It is my first time making English muffins, since like the 99.9 percent of people, I get my little rounds of holey-ness from supermarkets, but I have been meaning to make them for a while, ever since I got my own sourdough starter going a couple months ago.

What better time to have them than Saturday morning breakfast?

So I mixed the starter, milk, and flour together last night, and let it ferment to wonderful puffiness overnight. This morning while still in PJ’s and crusty-eyed I added sugar, salt, baking soda, and extra flour to finish the dough. Stamped them into rounds promptly and left them to rise for 45 minutes. During which I took a shower and had some coffee.

After that everything took its course very naturally…and here we are!

The taste is fairly close to store-bought, though I might add a touch less baking soda next time. No hint of sourness at all, thanks to the baking soda. After I dumped the soda in it dawned to me…wait a minute, acid plus base equals bye bye tangy-ness…oops. It’s ok, everything worked out in the end. I had faith.

As for the texture…is it all nooks and crannies? Well…not exactly. You get a bit of holey-ness, a couple were nice and holey, but mostly it’s more of a soft pillowy-ness. Not to worry, it still absorbed butter like a sponge.

All right, I’m going to let you decided what you think about them, along with “toothcuts” and  “toothstyles”, not to mention “toothdyes” and “tooth salons”…

Sourdough English Muffins

Makes about 12 (smallish, 2.5 inch in diameter)

1/2 C. starter (mine is a 100% hydration white starter)
1 C. milk
1 c. all purpsoe whole wheat flour
1 c. all purpose white flour

3/4 c. all purpose white flour (use as much as needed to form a smooth, slightly sticky dough)
1 Tbsp. sugar
3/4 tsp. salt
1 tsp. baking soda

Semolina or cornmeal, for dusting

1. Combine the first 4 ingredients, cover, and let rise for 8 hours or overnight.
2. Stir in the sugar, salt, and baking soda.
3. Work in enough flour to form a smooth dough, it’s ok if it’s slightly sticky.
4. Knead for 4-5 minutes, adding flour as required. (a dough scraper is helpful here)
5. Roll or pat into a round between 1/2 inch and 3/4 inch thick.
6. Cut into rounds.
7. Let rise for 45 minutes on baking sheet dusted with semolina or cornmeal.
8. Heat a skillet or griddle on medium heat and spray lightly with oil.
9. Working in batches, cook the muffins about 4-5 minutes on each side, or until light brown. (I used a cast iron skillet and turned the heat lower to prevent burning)
10. As I’m sure I don’t have to tell you this: split and butter and devour.

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3 Comments

Filed under Breads, Breakfast

3 responses to “Sourdough English Muffins

  1. What a scrumptious way to use sourdough starter! I love the idea of adding some whole wheat flour in there. Thanks for the delicious inspiration! 🙂

  2. Pingback: L’Actu du pain // Bread News (n° 19, 31 janvier 2011) – VOTRE PAIN

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