Tried these. Worked great! Fantastic result. I live in France. English muffins are available in a few supermarkets, but they are dry and taste like cardboard. This is a real treat. Thanks.
So technically the proofing time for each proofing round is going to depend on a lot of different factors. Humidity in the air, temperature, the quickness of your starter etc. for example my English muffins were made differently but the proofing time for mine says 6-8 hours for the first and 2 hours for the 2nd but using that same recipe mine proof the first time in about 5 hours and the second in about 1 hour and mine still come out perfect and amazingly tasteful. So it has a lot of factors that would change different things. With sourdough following a recipe to a T may not give you the same results because of the different factors that person has vs the ones you have. Just have to get to know your starter and how it works in your home and surroundings. Good luck!
Thanks! Just finished cooking my third batch in two weeks and they just keep getting better. I quit mashing them in the skillet as they cooked and the interior got fluffier and more open. Don't know why I thought I had to do that? Great Recipe
Originally, in the 1800s, we'd have toasted these by the fire on a toasting fork, and this fork would have been used to split them. They're like a bagel or burger in that you just toast one side (inside) as the outside has already been toasted on the skillet while cooking them. I made this recipe a few nights ago - and they're absolutely delicious . I love muffins so I'm looking forward to making many more. Thanks!
I'm afraid I miscalculated and don't have the time for the dough to bulk rise. So, I'm going to let it sit on the counter for 2 hours, then put it in the fridge the rest of this afternoon, overnight, and in the morning while I'm away from home. I hope to be back by noon. I then plan to remove from fridge, cut and shape and proceed with your recipe. I 🙏 this works. 😮
Love your channel - you're my go to my sourdoughh recipes and how-tos. What did I do wrong this time? After measuring (correctly) the water, starter, flour - my dough was SO SO SO sticky I could do nothing with it....and did what you said not to. I added flour -what else could I have done? In the end my muffins were very doughy - had nooks and crannies but definitely not fluffy and soft! HELP!
Hmmm. To be honest, it’s hard to know what went wrong. If the dough looks drastically different, that usually means a measuring error. If you measured perfectly, than I’m not sure what happened. It’s worth trying again! Also, it sounds like you did the right thing with flour for this particular case.
Hi Grant! Do you know about German Brötchen, aka bread rolls, aka breakfast breads, aka crusty rolls? They look something like the Vietnamese 'banh mi" [sp?] They should look like little individual loaves with a crisp, crunchy crust but a soft interior, and split open on top. I was wondering if you've ever tried to make them?
@@GrantBakes Here is one German lady who makes them but mine never turn out looking like hers with that split on top. I suppose there must be a way to convert the yeast amount to sourdough, but I'm not too sure. I hope you can solve it! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EVoMejrhc1Q.htmlsi=vH1AUAhQp0Sei3X3
Yes, it does! A follower sent me pictures of her English muffins she made following this recipe and she used a non-stick pan. Just make sure to preheat it well. For the stainless steel option, I would preheat it thoroughly and then put down a slight layer of butter or oil so that the dough doesn't stick. @@shanti34567
