Each week, at the bear minimum, I haul Buford my sourdough starter out of the fridge and feed him. This also means that at least once a week I make something delightfully sourdough.
A while back I made some sourdough discard English muffins for the hubs as it's one of his favorite breakfast items. The first batch were delightful, but they were a little on the thick side, so for my second visit to sourdough discard English Muffin land, I decided to roll them out a bit thinner. 1/2 an inch thick to be exact.
I also wanted to try a different recipe. A lot of the time I whip up my own recipe, but when it comes to crafting something that I haven't got a lot of experience with, I tend to try out multiple recipes before developing my own fave.
This recipe was the one I went with today, and boy does it ever get high marks for its simplicity. I literally plunked everything into my Kitchenaid mixer, attached the dough hook, and then let the gluten develop while I made another sourdough discard item. (Buford needed at least a cup of discard removed, so I made a batch of chocolate chip cookie bars to place into the fridge for a two day ferment.)
Anyway, after the dough developed, I sprinkled some flour onto the counter, rolled out the dough, and using a handy dandy large canning lid, cut out nice little English muffins.
I then plunked them onto my already hot electric griddle, placed them into two batches of four, covered them with a couple of metal cake pans, and cooked them for five minutes on each side.
I thought they looked pretty great when I uncovered them, but the hub's response cemented my opinion as it was beyond enthusiastic. Well, as enthusiastic as a stoic Hawaiian can get...
I then popped the muffins into a pre-heated to 350 degrees Fahrenheit oven and let them bake a bit more, for five minutes actually. I don't like doughy anything, especially English muffins, and I wanted to make sure they were fully cooked.
After they cooled a bit, I sawed one open for the hubs. We plunked it into the toaster for a proper toast, slathered it in butter, and smothered it in raspberry jam.
The Hawaiian, he was happy.
In fact, he told me the English muffins were so terrible that the only right thing he could do is eat them all to spare anyone from experiencing their horror.
What a saint.
Anyway, I like this recipe, especially in regards to ease of crafting and crowd-pleasing. We will see how the next selection performs.
And on that note, I got more chores to do!
I, too, have recently made sourdough discard English muffins! My recipe involved a dusting of cornmeal, which was rather tasty.
I love the cornmeal part! This recipe intrigued me because it didn't call for it, and the internal texture of the crumb was quite nice in the final product. I might be enjoying the experimenting, and it sounds like you are too😊
Yesterday I added 1 cup of whole wheat flour, just to see what would happen. As expected, the result was a heavier English muffin, and it took a bit longer to bake, but I like them.
Thank you @ewkaw 😊
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