I’m so happy to see this! I’ve been making English muffins for several weeks now, using another recipe but now I want to try yours, because it is a bit simpler (did I see right, no kneading or folding? And overnight in the fridge is great).
Still experimenting with sour dough... got brave and tried bagels!!!! Delicious, can’t wait try making muffins now, thank YOU for all your recipes and wisdom 😊🌿🕊
So I tried this recipe twice now and I have to say that my English muffins turned out absolutely fantastic ❤ Thank you for this simple yet great recipe! 😊
I just started my third batch of these in three days. I'm trying get ahead of the kids and get some in the freezer, but I can't keep up with them! 😄 They are delicious and a great option on hot days so I don't have to turn on the oven. I used semolina instead of cornmeal, since it's hard to find in Australia.
You can make the dough and let it sit in the refrigerator for up to 24 hours. What we don’t eat right away, we store in an airtight container for up to 3-5 days at room temperature. If they get too dry, you can crisp them up in the toaster. For longer storage, you can also freeze them while they’re still slightly warm for 3-4 months. Let them thaw at room temperature before serving or warm them up in the toaster. Here's the full blog post for your reference: ourgabledhome.com/easy-sourdough-english-muffins/ 😊~ Anja
Thank you for having easy print recipe , that’s how I row, I won’t bother with videos that don’t have easy print, that said can’t wait to try these🤗 Cricket from nor cal
Just used this recipe and they turned out so yummy! Made some for my partner who loves making his breakfast sandwiches with English muffins☺️ I appreciate your simple approach, and making the sourdough process feel less intimidating!
I'm a huge sun oven fan. I cook a ton in it in the summer. I used to live in LVNV and learned to cook outside when it was hot. I've started your sourdough starter today as I've struggled a lot (and I'm a proficient cook, baker) with sourdough (grrr). We are now in a Northern US climate and I think this doesn't help. I'm looking forward to using your sourdough starter to make bread and bake in my sun oven. Goodness willing. Thank you for these videos.
I soo appreciate you for this video, I lovvee English muffins but stop buying them beause of them making me ache, I am definately going to be making these, I am new to sourdough world, I mad a sourdough oval loaf, and I just made a Sandwich loaf and they both came out perfect, my Starter is doing her thing, Im soo hooked..These will be my Next creation with "Star" Which is her name, she is truly the star of the show who is "Rising" to the Ocassion so to speak She will produce many sourdough bakings Thanks again glad to be a subbie
Are you taking down this video? I keep getting a “something went wrong” error message when I try to watch it. Was going to do part two after letting the dough sit but now idk what to do!
Hm ... I don't take my videos down. I recommend you try again, maybe with a different browser. Also you can get the recipe here: ourgabledhome.com/easy-sourdough-english-muffins/ ~ Anja
Made this recipe and it was great! I am curious though, are we able to swap out AP flour for half bread flour and half rye flour? Or how would one incorporate rye flour to have a more nutritious and less glutenous dough?
Nice! Yes, you can add some or all whole grain flour but then you would have to adjust the amount of liquid. Rye flour probably needs about 50% wheat flour.
Thank you!! I love your recipe! I am lazy and the grands do not care what shape they are in, as long as I keep baking, so I just roll it out and cut in squares!!
Thank you so much for making sourdough cooking approachable. I hadn't tried it in the past because it was so time consuming and complicated, but you've made it easy to understand and I am thrilled with the results. Lately I've been making your English muffins and they are a hit among everyone who has eaten them! Just goes to show the old european ways have a lot to teach us even now. Thanks again
Is there a way to cook these in the oven it seems like in my cast iron on the lowest setting they still are cooking to fast and not puffing up and really raw inside
Hello, can I make multiplied batches of the recipe at once? Like double, triple or quadruple the recipe all in 1 large bowl?? I would love to make an abundance all at once and be able to freeze them. Then take out how ever many you need. I have a son that isn't crazy about the corneal on them. Can I substitute like nothing, on them, or very light flour? I would love to hear your advice and input if you could please and thank you very much for your support and appreciate your time. 🎉 ❤ 😊😊😊 Please stay healthy and safe from any illness. Sincerely Sandy. From Wisconsin Rapids, Wisconsin, USA😊😊😊 PS. LOVE YOUR VIDEOS
I am so glad to hear you like this recipe! Yes, you can absolutely double or triple the recipe. These muffins freeze really well. You can also use semolina flour 😊 ~ Anja
Good question! You can open one and see how it is. You might have to adjust your cooking time slightly - or finish bake them in the oven at 350˚F for 10 minutes 😊 ~ Anja
