Comments on: Sourdough English Muffins

By: Finally - a little English love :)

Finally - a little English love :) — Mon, 07 Apr 2008 02:48:14 +0000

[...] been daydreaming about trying my luck at English muffins ever since I saw Susan’s post at Wild Yeast. They just looked so tasty, and so much better than what you get out of a package! I’m so [...]

By: Moewes.com » links for 2007-09-18

Moewes.com » links for 2007-09-18 — Tue, 18 Sep 2007 13:23:53 +0000

[...] Wild Yeast » Sourdough English Muffins THese look so good, I can’t wait to try this recipe out. (tags: bread) [...]

By: Susan

Susan — Fri, 14 Sep 2007 13:55:44 +0000

Hi BZ, yours were inspirational to me also!

By: bluezebra

bluezebra — Fri, 14 Sep 2007 02:04:21 +0000

Beautiful muffins Susan! I just adore this recipe. I end up adding all the flour and they work great for me!

By: ejm

ejm — Thu, 13 Sep 2007 15:33:49 +0000

And again, thank you for the further clarification, Susan. That makes much more sense.

Wow! You feed your starter twice a day to maintain? (I’ve been feeding mine once every three days.)

I like to use the extra that is created midday on a buildup day when I feed the starter 3 times. I have added it to naan, biscuit or pizza dough.

But now I really want to try making English muffins!

-Elizabeth

By: Susan

Susan — Thu, 13 Sep 2007 13:42:21 +0000

Browndog, I hope yesterday’s batch was as fantastic. The ones you posted on TFL really lit a fire under me to try them.

Mimi, the muffins on your blog look really terrific already!

Elizabeth, to further clarify: I feed my starter twice a day, so the starter I’m putting in the muffins is just ripe, not over-ripe. When I referred to saving it, that would be for pancakes or as an extra flavor boost in something that does not derive all its leavening from that starter. I am going to post soon on how I maintain my starter.

By: ejm

ejm — Thu, 13 Sep 2007 10:15:43 +0000

Thanks for the clarification. And that’s most useful to know. I was under the impression that the “waste” was somehow inviable and it’s nice to know that I don’t HAVE to throw it out.

Although I vaguely remember seeing something about times after feeding in Nancy Silverton’s Bread from La Brea Bakery - ah here it is: (or am I misreading this?)

a starter is at its optimum strength and flavor 8 to 12 hours after it’s fed, and drops off considerably in quality beyond that range

and a little earlier in the book:

let it ferment 8 to 12 hours, definitely not more than 15 hours

-Elizabeth

P.S. My regular starter feedings are in the morning, but perhaps I should switch to evening feedings so I don’t have to discard the extra…

By: Mimi

Mimi — Wed, 12 Sep 2007 16:42:05 +0000

Great looking muffins! I see some tips to take back to my next attempt at english muffins. I can’t wait!

By: browndog

browndog — Wed, 12 Sep 2007 14:34:11 +0000

Katie’s recipe at tfl had a range of 2-2 3/4 cups of flour, yes, whatever that means. 2 1/2 sounds like what worked best for me. I much prefer to use scales than ‘random’ measuring, though, so I’m happy you posted the gram amounts. Making a batch today.

By: Susan

Susan — Wed, 12 Sep 2007 11:25:16 +0000

Browndog: I think it’s about 2.5 cups of flour, but of course that depends on how you measure the cups. (That’s why I always weigh flour, and I’m VERY opinionated about this!) If you wanted a wetter dough/batter, you could use English muffin rings (or tuna cans with both ends removed). I’ve not done that so can’t vouch for it but I’ve seen the rings around.

Bart: The muffins on your site look wonderful.

Marta: Thanks. I think you’ll find them to be very easy and tasty.

Elizabeth: The second one. I try to find something to do with my “waste,” like saving it for pancakes, or now, these muffins.