Do you want your very own Breaddie Vedder? I've got the video for you! Check out this video to learn how to create a sourdough starter and keep it alive. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4wCUJq2gNkU.html
I've been able to re-roll the scraps. They don't come out as clean as the ones you cut, but it reduces waste. Another alternative is equally dividing the dough and rolling the pieces into balls. Again, they won't look as nice as cut ones, but if you care more about maximizing use, it's a good alternative. Both options are imperfect, such is life.
Gemmawhat a wonderful recipe! The muffins are amazing. Thank you so much for your simple instructions. I will make these weekly from now on. Delicious😄
@@biggerbolderbaking yes…it came out very well! Thanks very much! 🌹 I followed your recipe to the T…I thought my dough felt wetter than yours but still great. My starter was made from organic wholemeal rye flour. Could that affect the dough?
I absolutely cannot wait to try these! I just made your lady fingers today, and was so easy, so I believe I can do these as well. You are a great teacher! TFS Have a wonderful weekend...
These are great! My oven died so this is my goto bread for months until my oven is fixed or replaced this summer. Hopefully will be fixed 🙏. I have been cooking these in large batches on my outdoor griddle. I use a dome to hold in the heat. They taste so good. Thanks Gemma!
Great channel! I like your recipes and how you present them. Great that you have your husband's help behind the camera. Thanks for this! I have tried your Irish Oat Bread and it was delicious.
@@biggerbolderbaking your channel is great, and your accent just makes me travel back to the UK. You are doing a great job with your channel and you are quite enthusiastic. I've repeated this recipe today. Actually, I started last nigh, and for the second time I had to adjust the ratios. I had to add more flour, because it was getting a little wet and it tripled in size overnight. I guess my starter is to blame here. I am sort of getting your recipe adjusted to my ingredients. Thanks once again!
I have been experimenting with learning sourdough baking, for a few health reasons. I have tried a couple of English Muffin sourdough recipes, and I think yours is the best. My first time might have been a different recipe but I didn’t like the texture from all bread flour. Last week and today I made your recipe using 200 g all purpose and 225 g bread flour. I really like it! Last week’s attempt was very sad- I misread the salt quantity and put 3 times the amount in… they rose beautifully and had bubbles and great texture, but were inedible. Today I made them again, and my starter was like thick but pourable pancake batter. But these muffins turned out AMAZING! Got bubbles on the tops while cooking the first side and they rose hugely! Beautiful holes and nooks/crannies!!! Question: is it possible to create a sourdough version of your crazy dough? I watched the cheese bread, crazy dough #1, and I am intrigued. I wonder if using sourdough starter in place of the yogurt would work. I got a recipe for Sourdough Irish Soda Bread from the Our Gabled Home channel, and made it- so good it’s almost addictive! It uses buttermilk, starter, an egg, and of course baking soda (among other ingredients). There isn’t even any proofing or rising of the dough, but the bread did rise in the oven. So could there be a Sourdough Crazy Dough? To make bread, rolls, pizza, and whatever else could all be made from one sourdough recipe ….
Yes, you can use a sourdough starter in place of the yeast in my crazy dough recipe, as you would be able to in many yeast based bread recipes. Go for it!
Gemma, I loved this video. I can’t wait to try my hand at making English Muffins. Question-what kind of lovely butter were you spreading on you muffins? Thank you again. 👵🏻😇🥰💗
I’m very new with sourdough. Very new with making English muffins. Several weeks ago before making starter, I made crumpets. They turned out pretty well. When my children were young I used to make 4 loaves of bread a week but that was the only thing I ever did with yeast doughs. Now at age 72 I’m trying a lot of things, when I don’t chicken out! There are SO many recipes out there, but this is the one that sounded most straightforward. Is there such a thing as a “generic” sourdough recipe that can be used (maybe with a bit of tweaking) for several different things? Your Crazy Dough is a yeast dough, right? Could such a thing be created using sourdough starter?
@@biggerbolderbaking I think I said it wrong. You know how your Crazy Bread dough can be used to make several different things? I was wondering if there could be a “basic sourdough recipe” that could be used to make several different things.
This is so good. I am from India. Is it advisable to be keep the dough over the counter full night? Or should I keep in the refrigerator overnight and then bring it to room temperature next day before working on it.
If it’s warm and humid where you are, you can cover and place it in the fridge. I suspect it will be ok to leave it on the kitchen counter, but as I have not personally tried it, I can’t really be sure how it will be after around 12 hours in such an environment.
@@biggerbolderbaking when will you make some? Here’s the video on prove about cooking egg in dishwasher ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-riKfVpfgsAU.html.
You will need to cover the pan and bake over stovetop using a griddle or a non-stick pan for five minutes. It should cook the inside because of the steam created by covering the pan. You will know they’re done on one side when the top turns dry and the bottom turns a golden brown. Flip the muffins over to cook the other side until it turns a golden brown color at the bottom.
@@biggerbolderbaking Thanks, I tried cooking for 4 minutes, checked them they were barely browned so I turned up the heat slightly and cooked covered for 2 more minutes then uncovered for 5 on the other side. they did not cook completely in the center mostly but not quite. second batch I cooked covered for 5 minutes then uncovered for 5 they were just about 200 degrees inside so I think they are better. will try one in the morning. Thanks, so far this is my favorite recipe!
I haven’t tried it, but I don’t think substitution will work as gluten is essential in this kind of recipe. If there is a gluten free version, the differences will be way significant for it to be close to an English muffin in both texture and flavor.
Maybe an odd question, but what is the brassy tap looking thingee on the kitchen backsplash/wall? Ive been trying to work it out but am coming up blank lol
Hmmm, I started watching this video because I have a sourdough starter and want to make English Muffins. But there's no recipe!?!?! I get it that you need starter and some milk, and some flour. But how much? I think I missed the point here.
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go! www.biggerbolderbaking.com/sourdough-english-muffins/ 😊
@@biggerbolderbaking oh ok Gemma I thought I could use gluten free flour because I want to make desserts but gluten free. Is it possible you could do a video sometime soon how to make gluten free desserts?
Hi TJ. When you get to the page, www.biggerbolderbaking.com/hot-cross-buns/ click on the red button under the title header that says, ‘jump to Recipe’ - that will take you directly to the part where the recipe is. Hope this helps.
@@biggerbolderbaking I could not paste my screen shot but there is no button jump to recipe. If it helps, Home/breads and doughs/hot cross buns, home and b&d are highlighted but buns is not so I cannot get to the recipe to find the jump to button.
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go! www.biggerbolderbaking.com/homemade-english-muffins/ 😊
I'm mercy oiza Roberts, good afternoon sister, please do something like certificate for people training school so that people will have a certificate from you, as many of us watching your videos , because if you join the certificate in infant people will like it every will
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go www.biggerbolderbaking.com/sourdough-english-muffins/ 😊
Glad that you enjoyed the recipe. Like most people at home, I just get on with it. I am not selling the food I make here, but if I were, it would be a different story. Thanks for being here.
