I had no idea that I could learn to make English Muffins. Crazy.
But you can make them.
And in reality, it is best to eat the things that you can make in your own kitchen, besides what God grows for you in the ground and raises for you in a pasture .
Homemade English muffins
Using my sourdough starter (that survived the move), I made a sponge dough that fermented overnight.
In the morning, I added salt and 4 cups of wheat flour.
I tossed some corn meal on the counter and divided up my dough into approximately 16 equal balls.
Each ball was rolled out slightly and then the process of unification began.
Using our drinking glasses, I cut out perfect circles.
Once I reformed the scrap dough, I ended up with 21 English Muffins.
They sat for 4+ hours to rise.
After they had doubled in size, I cooked them over medium heat for 5 minutes on each side.
The anticipation mounted in the kitchen.
It was time to sample this fermented bread.
Sadly, as of this morning, they are all gone. However, these English Muffins just might very well become staples in our kitchen pantry.
And if you would like to know in detail how to make these muffins . . . you’ll have to purchase Sue Gregg’s Whole Grain Baking recipe book. I can’t give you the recipe, but I can tell you it is a great cookbook!
By the way, I just blogged about this because I was excited.
