I love the parchment paper cutting tip. I bake mine on the Blackstone so that will be helpful to just plop them straight onto the griddle. Sophie is so cute! She will remember cooking with dad forever.
I attempted sourdough english muffins several times and failed each time in one way or another. I made these and Success! Risen, fluffy interior, subtle sourdough flavor and looked like an english muffin. Happy hubby, happy me. Thank you so much for your excellent recipe and video.
Truly liked your sense of humor! Next time I will see the whole video before starting to mix my dough. It’s 4pm and then I hear you say “let it rest 9 hours” love muffins. But not if I bake them past midnight hahaha
1.What kind of flour do you use? 2. Does it need to rise second round in refrigerator? 3. How long does it need to rise first and second round? 4. I like to use oven to bake all at once. What is temperature and time like?
Hey ,I just subscribed to your your channel and wanted to see the cultured butter video but was disappointed to see you haven’t posted since this video.
Hi Jon! Thanks for watching. You can create a gluten-free starter and use gluten-free flour to make your bread. I don’t have any experience with it but King Arthur has a nice description on their website. Best!
Hi Veronica, I think the bulk fermentation is best done at room temperature overnight. The reason for this is primarily because I think about making my muffins the night before. If you are an advanced planner, however, you certainly could try bulk fermenting in the refrigerator for a day or two. Might add some beautiful richness of flavor. Have fun experimenting and thanks for watching!
@@sourdoughmd2591 Thank you for getting back to me so quickly! I followed your suggestion and let the dough ferment at room temp overnight. Cooked them just now - they taste delish and the hole-ly interior is fantastic. I love how no-fuss your method is! I did stretch out the dough a bit too thin this time (made 21 out of it) so they turned out to be on the flatter side. I will be making them again. Thanks!!
I’ve done it with bulk fermentation in the fridge. Sourdough is all about slowing time down for the best depth of flavor. Room temp is the fastest way, but with breads, the fastest way is generally not the best way.
