my first time making anything with my first sourdough starter ever and my english muffins turned out great! my family loves sourdough english muffins and these are so much better than store bought. thank you!
Well, I did it again. I fell asleep while I was waiting for the little rise after you place them on parchment paper. I mean - 8 hours later. You should have seen the cookie sheet. The cookie sheet was a solid mass of dough. But because they were in separate sheets of paper I was able to separate them and form them back into balls. I let them rest a few minutes and cooked them up. They turned out great! Unbelievable! Best ever! Thanks for the recipe!
I tried this and had great results. I found that it is easy enough to use a single parchment sheet and then cut it between the muffins later when I'm ready to cook them.
This recipe came out great but my dough was very sticky and difficult to work with. I decided to fry them directly on the parchment paper for the first side and it worked perfectly!! I didn't need to disturb the dough at all.
i have tried different recipes from RU-vid BUT this is the real one! Other recipes I tried tend to have too much flour and they are too doughy! Indeed, why spend $5 for 6 Thomas's English Muffins when you can make them better with this recipe?
This dough was so simple and easy to whip up which I did yesterday and then baked them up today and OMG so buttery and delicious! I had a massive sourdough day yesterday and today mainly because when recipe testing I always find a smash hit like 5% of the time but so far we have lucked out to 100% home run must be on regular rotations that actually turned out to be packed with flavour and exactly how you wished they would be!
Thank you for this! I’m about to make a sourdough starter and am planning to meal prep a bunch for after I have my second baby and this will make breakfast so great and easy and much cheaper than buying premade English muffins!
Great recipe. Really well put together. Appreciate the work and testing that went into it. I found my first two were flatter after I tried to pull the parchment off. The balance of the batch, I put the parchment side right on the heat of my dry pan and peeled off after the first flip. Made for a much taller rise and no impact to flavor or color.
Oh that’s a great idea! I’m gonna try that next time cause I have one horrible looking one that ended up sticking (the one closest to the oven go figure lol)
I so enjoy your videos. I learned so much so please never stop doing this. I am new to sourdough starter! Thank you so much for all your recipes and information. My family loves your pizza recipe. Have a great day🥰
I’ll be making these in the next couple of days. Any way one can eat bread, I eat English muffins. Just had one toasted and then topped with cheese and broiled. I have one with peanut butter and wild blueberry jam almost daily. Love them. As a bacon sandwich they’re amazing. 😅
Best recipe I've seen so far! I'm trying it right now (11:30 PM in my neck of the woods). Of course, I won't get to eat them until tomorrow. :-( But I'll let you know how they come out. Thank you!
I love this and am trying today. Suggestion: After flattening out each individual muffin onto its own parchment, shake off or brush off the remaining cornmeal before putting them in the pan to proof
That would be great after they've proofed! However, you may need the extra cornmeal on the sides because the muffins will expand outwards on the parchment paper...
They look wonderful and excited to try. I have to say it is most likely my age but you speak so fast it was difficult to get all the important details. Thankfully you put all the ingredients to the side.
I'm impressed with your outcome. I unfortunately didn't have the same outcome. This shaping 100% hydration dough may be out of my wheelhouse. I actually looked at the recipe 4 times because I thought I had read it wrong. My dough was impossible to shape and so sticky I had to use a bench scraper to work with it. What's your secret? Maybe you have better flour or your starter is not the same hydration as mine. Just an fyi, I bake 3 to 5 loaves of sourdough every week so I'm not unfamiliar with wet sticky dough. I'd love to give it another try but right now I'm a little gunshy.
I'm sorry that you didn't have a good outcome! What type of flour did you use? I use King Arthur Flour organic bread flour. I have had readers tell me that if you use a poor quality flour, the dough can be more sticky. This recipe does rely on proper gluten development: did you knead the dough by hand, or with a machine? If you find the dough is really sticky, you could increase the flour a bit. And make sure your work surface is either lightly flour, or greased before rolling out the English muffins. Using wet or greased hands will help prevent the dough from sticking to your hands. And making sure the dough is cold from the fridge when you form the muffins will help it to be less sticky. I know this dough is more difficult to work with, but the high hydration really helps to keep them light and have all those nooks and crannies!
My dough was also very sticky and I was unable to get them into a nice ball. They are rising now but I am afraid my cover is going to stick to the little buggers. Hopefully they taste good even if they don't look good.
No, I didn’t! I’m sure it could work, but my two cautious would be: sourdough tends to ferment faster with whole wheat, so you may need to reduce the rise time. Also, the gluten strands probably won’t be as long, so you may need to make a slightly stiffer dough in order for them to stick together.
This is my fav eng muffin recipe this time I had a problem of them sticking to the cornmeal parchment as I put them in the pan. I don't know why it was different.
I checked out a lot of sourdough English muffin recipes on You Tube and yours really looked good. I do have a question though. For both the flour and starter, your volume measurements don’t jibe with the corresponding weights. 2.5 cups of flour should weigh about 300g. I also weighed 1 cup of starter and it came to 200g. In both cases your weights are 20% higher than what the volume measurements should translate to. That is not an insignificant discrepancy. Which did you actually use when you made the recipe?
It's been a while since I tested the recipe, but I believe I tested it with both weight and volume measurements. I'm going by the weight of the cup that I measure, which probably is heavier than the official weight of a cup of flour. I MUCH prefer to use weight measurements vs volume measurements for sourdough, but I know that some people really don't like that, so I do sometimes try to include the volume measurement as well. But if you want a really accurate recreation of my recipe, I ALWAYS recommend using the weight measurements! Especially for a recipe like this that is a bit more delicate.
I tried these today and the whole process was going great but they all stuck to my towels when they were proofing and they all got ruined 😭 they also didn’t rise like your did. I used organic bread flour. But I’ll be trying again with hopefully the right results!
You can, but the results won’t be quite as good in my opinion. You may want to increase the amount of flour a bit to create a dough that’s slightly drier. Without the strength of the gluten from the bread flour, the dough may be difficult to work with without adding more flour. But then the muffins won’t be quite as light, but still yummy!
I’m actually working on that right now! I have the recipe pretty much tested out, so now I need to film it and write the post! It will be a little while yet because I have a few other videos planned first, but it’s coming soonish!
Hi Ann! I don't have experience with high altitude baking, but here is an article that might help you out: www.theperfectloaf.com/guides/how-to-bake-sourdough-bread-at-high-altitude/
It's possible that you'll be able to get the parchment paper back off if you flip the muffins onto the griddle, then leave the papers on until they release by themselves as the muffins cook. But I can't guarantee that it will work!
@@ButteredSideUp I tried on my cellphone and it would not play. I read the transcripts for the recipes first and found the video on my laptop which played perfectly for me! And the video really explained so clearly for me to follow!
@@cathiebenedum7198 I tried on my cellphone and it would not play. I read the transcripts for the recipes first and found the video on my laptop which played perfectly for me! And the video really explained so clearly for me to follow! You would not regret to view the actual video!
There are so many factors that go into what could go wrong with a sourdough starter. Here's a post a wrote about troubleshooting tips: www.butteredsideupblog.com/sourdough-starter-troubleshooting/
@@ButteredSideUp I’m pretty positive it’s not my sourdough starter ive used it for many other recipes with no problem. The only thing I can think is that it needed more flour because it was also much stickier than yours or I let the warm water sit out too long and it cooled down
Thank you for the clarification! Even if the water wasn’t super warm, as long as your starter is active and your house is warm enough, it should still rise eventually. My other thought is, what brand and type of flour did you use? If the flour is low on gluten, the dough may not become elastic enough and not rise properly.
That sounds frustrating! Did you do the method where you cut individual squares of parchment? If you use that method, you can actually flip them onto the griddle, and then wait for the dough to cook a bit before removing the parchment. Also, with sourdough or any yeasted bread recipe, there are some variables that can lead to sticky dough. For some examples, if your flour has a low gluten content, it can be difficult to get it to develop the gluten properly, and the dough won't hold together very well. Also, the humidity of your house can affect how much flour you need to use. If the dough wasn't kneaded long enough, this can also of course affect how stretchy the dough is. And finally, with sourdough, if it over ferments it can actually break down the gluten, resulting in a really sticky dough. When I was first baking with sourdough, I was shocked when my dough became sticky after fermenting a loaf for a long time.
There are several factors that could affect it. Was it super sticky before it went in the fridge? If so, it could be either the dough needed a bit more flour, or perhaps your flour was lower in gluten than mine. What type of flour did you use? If it only became sticky after fermentation, it’s possible it over fermented and the gluten broke down. Hope this helps troubleshoot!
