Continuing with the Sourdough experiments...
I fed my refrigerated starter yesterday morning, the discard went to making Sourdough Biscuits which turned out excellent and became part of a Fried Egg and Canadian Bacon breakfast sandwich. After feeding the remaining starter it became quite active, so I decided to put it to good use and didn't want to fuss with sourdough bread.
I figured I'd try my hand at English Muffins which can be made with either the discard or for better results an active starter. I mixed the dough yesterday afternoon and let it proof in the fridge overnight. This afternoon I set out to make English Muffins.
I halved the King Arthur Flour website recipe as it turns out 24 muffins. My muffins are slightly larger than 3" diameter, so the recipe made 9 (one of which was a mega muffin).
They need to proof out on the counter, dusted in cornmeal -
And into a 325-350F dry CI skillet for about 10 minutes per side. They're done when the internal temp reaches 190F -
Cooling. Thankfully, they actually look like English Muffins. Whew! -
OK, so how did they turn out?
We have nooks and crannies -
They toasted quite nicely -
They look good with Strawberry Jam -
And they tasted excellent, nice hint of Sourdough. This was to be a shot of both halves, but the Mrs absconded with the other half before I could take the shot :mmph: -
Approved by Mrs lunchman and these will get toasted up for breakfast tomorrow morning. More egg sandwiches are in our future.
Give these a try if you're looking for things to make with your Sourdough Starter. They were incredibly easy to make.
Thanks for checking in on this post.
Regards,
-lunchman
I fed my refrigerated starter yesterday morning, the discard went to making Sourdough Biscuits which turned out excellent and became part of a Fried Egg and Canadian Bacon breakfast sandwich. After feeding the remaining starter it became quite active, so I decided to put it to good use and didn't want to fuss with sourdough bread.
I figured I'd try my hand at English Muffins which can be made with either the discard or for better results an active starter. I mixed the dough yesterday afternoon and let it proof in the fridge overnight. This afternoon I set out to make English Muffins.
I halved the King Arthur Flour website recipe as it turns out 24 muffins. My muffins are slightly larger than 3" diameter, so the recipe made 9 (one of which was a mega muffin).
They need to proof out on the counter, dusted in cornmeal -
And into a 325-350F dry CI skillet for about 10 minutes per side. They're done when the internal temp reaches 190F -
Cooling. Thankfully, they actually look like English Muffins. Whew! -
OK, so how did they turn out?
We have nooks and crannies -
They toasted quite nicely -
They look good with Strawberry Jam -
And they tasted excellent, nice hint of Sourdough. This was to be a shot of both halves, but the Mrs absconded with the other half before I could take the shot :mmph: -
Approved by Mrs lunchman and these will get toasted up for breakfast tomorrow morning. More egg sandwiches are in our future.
Give these a try if you're looking for things to make with your Sourdough Starter. They were incredibly easy to make.
Thanks for checking in on this post.
Regards,
-lunchman
