Comments on: Sourdough English Muffins

By: Andrew Stone

Andrew Stone — Thu, 24 Nov 2011 13:00:17 +0000

Had a second go at these–this time with a local sourdough starter and an attempt at “all-purpose” flour.
In Florence, Italy that meant a guestimate of semolina, soft winter wheat and kamut flours to arrive at ?11-12% protein?.
Anyway they came out great. Last time I made muffins they had to proof for a really long time to be overproofed and full of holes; these were less so but very tasty.
Pictures on my blog: rospobio.blogspot.com

Thanks for the recipe; I’m a frequent lurker.

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By: Lauren

Lauren — Sun, 28 Aug 2011 22:28:05 +0000

Hello, if I’ve done my calculations correctly, by adding only 76 grams of flour to the final dough, you get a roughly 70% hydration dough. Is this the correct hydration? I get a more of a batter than a dough. Of course I must say that I don’t have any whole wheat flour on hand so I substituted with my regular white flour, and my regular white flour is italian “farina di grano tenero ‘0′” which seems to absorb a little less liquid than american flours. In any case, can someone describe what would be the ideal consistency of the dough so I can try to “adapt” the recipe to my flour and situation. Thanks

By: Susan

Susan — Thu, 26 May 2011 13:14:35 +0000

Just made these and the dough was very wet and difficult to work with. I measured the ingredients to be more precise but had to add more flour to get a manageable dough to cut and proof. Have not baked them yet as they are now proofing. Next time you make them, could you post a picture of the dough before and after kneading so I can see what consistency I am striving for?
Thanks

By: Jenna

Jenna — Tue, 24 May 2011 16:04:03 +0000

Just wanted to say that I’ve made these a few times now and they are the best English muffins I’ve ever had!! I think they get better every time I make them

By: Susan

Susan — Wed, 27 Apr 2011 14:32:59 +0000

April, try it and see!

Stephanie, it’s hard to say; could be your starter was not active enough, or the dough was insufficiently or overly mixed, overproofed, etc. Glad they’re still edible, though!

By: Stephanie

Stephanie — Tue, 26 Apr 2011 21:57:55 +0000

This recipe was my first attempt at baking anything sourdough. They taste great, but in the nooks and crannies department, they look more like sandwich bread as opposed to english muffins. I am still very new to this so I am not sure what I did worng. Any suggestions? We will still eat them by the way. My husband thinks they taste great!

By: April

April — Fri, 22 Apr 2011 22:08:32 +0000

Oh my, I can’t wait to try these! Could you use this same recipe to make a loaf instead? I love English Muffin bread and I love sourdough…so I’m hoping this recipe would work in a bread pan too.

By: Sourdough English Muffins | Bread Wise

Sourdough English Muffins | Bread Wise — Mon, 04 Apr 2011 21:29:11 +0000

[...] Wild Yeast Sourdough English Muffins [...]

By: hundredmiledog

hundredmiledog — Fri, 11 Mar 2011 22:52:37 +0000

These are unbelievably good! Thank you for sharing the recipe

I subbed in soy milk and maple syrup. They were brilliant – and so easy! I’m grateful to have something to do with my ‘discards’.

Becky