Wednesday, November 21, 2007
English Muffins with Sourdough
Since we will have a bunch of people for breakfast on Thanksgiving (2007) I decided to make some English muffins. I followed the recipe on the box for the rings with enough to make 8 muffins. I added 200 grams of my starter which is equivalent to 100 grams of water and 100 grams of flour. The resulting dough was smooth and easy to handle. I allow them to rise in the rings in a floured baking sheet with a greased plastic sheet over them and another baking sheet on top. This forces the dough to rise sideways in the ring to fill the ring. These were baked for about 15 minutes without the top sheet in place.