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Sourdough English Muffins

Submitted by: abhaya on May 7, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Sourdough English Muffins

I’m looking for a REAL sourdough English muffin recipe that will produce all the bubbly nooks and crannies that, to me, are the hallmark of the perfect English muffin. Does anyone have what I seek? I’d love to use my sourdough starter but if there was a guaranteed recipe without …

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I’m looking for a REAL sourdough English muffin recipe that will produce all the bubbly nooks and crannies that, to me, are the hallmark of the perfect English muffin. Does anyone have what I seek? I’d love to use my sourdough starter but if there was a guaranteed recipe without it, I’d give it a go. Thanks!


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  1. 5-8
    1:36
    pm

    It seems like we had this discussion on here not too long ago, but I can’t find it. It appears that what we call “English muffins” in the States are really things called crumpets in Britain. Rose H., jump in anytime if I’m befuddling things!

    At any rate, crumpets are not kneaded but a moist mixture baked on a griddle on top of the stove. I can’t give you a guarantee on these as I haven’t yet made them due to issues finding the necessary muffin rings… These recipes suggest using tuna cans with both the tops and bottoms opened but Aldi’s, where I buy my tuna, don’t work that way. Rings for canning jars work too, but I keep forgetting to buy new ones and my old ones are just too rusty. So you’re pretty much on your own, abhaya. If you try these report back to us.

    Crumpets

    1 1/2 fl. cups whole milk
    1 1/2 tsp. sugar
    1 1/4 to 1 1/2 tsp active dry yeast
    1 1/2 cups white or unbleached flour
    A pinch of salt
    1/2 baking soda

    Warm milk. Pour into bowl. Let cool until a drop feel comfortable on your wrist. (Standard bread making temp.) Add sugar and yeast, stir to dissolve. Let stand 10 minutes or until bubbly.

    Place salt and flour in large bowl. Make well in center. Pour in milk mixture. Beat until smooth. Cover, let rise in warm place until doubled. Mix baking soda with 7fl. oz (scant cupful) water. Pour into batter and beat.

    Heat griddle on medium high. Brush with butter or oil. Grease metal rings. Heat rings on griddle.

    Fill rings 3/4 full, about 2 TBLP. batter. Cook 5-6 minutes, reduce heat if they begin to brown too quickly. Base should be golden and crunchy, top bubbly.

    Flip when crumpet appears set but still raw on top (like you do for pancakes). Cook other side 5-6 minutes more. Remove and cool on wire rack.

    English Muffins (moist batter)

    1/2 cup powdered dry milk 1/8 tsp. sugar
    1T sugar 1/3 cup warm water
    1/2 to 3/4 tsp salt 2 cups all-purpose
    1T shortening flour
    1 cup hot water 1/2 tsp salt
    1 envelope dry yeast non-stick spray

    In bowl, combine first 5 ingredients. Stir until salt and sugar are dissolved. Let cool. In second
    bowl, combine yeast, 1/8 tsp. sugar, 1/3 cup warm water. Let rest until yeast dissolves and bubbles.
    Add to dry milk mixture.

    Add flour, beat with wooden spoon thoroughly. Cover, let rest in warm spot, 30 minutes.

    Pre-heat electric griddle to 300 degrees, pancake griddle to medium-low.

    Add remaining 1/2 tsp salt to mixture. Place metal rings on griddle to heat slightly. Coat with cooking spray.

    Using a #20 ice cream scoop (?!) or measuring cup the same size (I’m guessing 1/4 to 1/3 cup size) place two scoops in each ring. Cover with pot lid or cookie sheet and cook 5-6 minutes.

    Remove lid, flip rings with tongs. Cover with lid and cook 5-6 more minutes or until golden brown. Place on cooling rack, remove rings. When cool enough, split with fork and serve in your favorite way.

    Since these are moist batters, I’ll bet you could play around a bit and substitute your sourdough starter for the yeast in either of these recipes.

    Hope this helps and if I make them before you do, I’ll report back here, as well.

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