I love the parchment paper cutting tip. I bake mine on the Blackstone so that will be helpful to just plop them straight onto the griddle. Sophie is so cute! She will remember cooking with dad forever.
I attempted sourdough english muffins several times and failed each time in one way or another. I made these and Success! Risen, fluffy interior, subtle sourdough flavor and looked like an english muffin. Happy hubby, happy me. Thank you so much for your excellent recipe and video.
Truly liked your sense of humor! Next time I will see the whole video before starting to mix my dough. It’s 4pm and then I hear you say “let it rest 9 hours” love muffins. But not if I bake them past midnight hahaha
1.What kind of flour do you use? 2. Does it need to rise second round in refrigerator? 3. How long does it need to rise first and second round? 4. I like to use oven to bake all at once. What is temperature and time like?
Hey ,I just subscribed to your your channel and wanted to see the cultured butter video but was disappointed to see you haven’t posted since this video.
Hi Jon! Thanks for watching. You can create a gluten-free starter and use gluten-free flour to make your bread. I don’t have any experience with it but King Arthur has a nice description on their website. Best!
Hi Veronica, I think the bulk fermentation is best done at room temperature overnight. The reason for this is primarily because I think about making my muffins the night before. If you are an advanced planner, however, you certainly could try bulk fermenting in the refrigerator for a day or two. Might add some beautiful richness of flavor. Have fun experimenting and thanks for watching!
@@sourdoughmd2591 Thank you for getting back to me so quickly! I followed your suggestion and let the dough ferment at room temp overnight. Cooked them just now - they taste delish and the hole-ly interior is fantastic. I love how no-fuss your method is! I did stretch out the dough a bit too thin this time (made 21 out of it) so they turned out to be on the flatter side. I will be making them again. Thanks!!
I’ve done it with bulk fermentation in the fridge. Sourdough is all about slowing time down for the best depth of flavor. Room temp is the fastest way, but with breads, the fastest way is generally not the best way.
This was a great video. So informative. Thank you.
I love the parchment paper cutting tip. I bake mine on the Blackstone so that will be helpful to just plop them straight onto the griddle. Sophie is so cute! She will remember cooking with dad forever.
I attempted sourdough english muffins several times and failed each time in one way or another. I made these and Success! Risen, fluffy interior, subtle sourdough flavor and looked like an english muffin. Happy hubby, happy me. Thank you so much for your excellent recipe and video.
Truly liked your sense of humor! Next time I will see the whole video before starting to mix my dough. It’s 4pm and then I hear you say “let it rest 9 hours” love muffins. But not if I bake them past midnight hahaha
Thumbs up for daddy-daughter baking!
Wonderful video but I didn’t hear whether you leave them on the counter for 9-10 hours or in the fridge during that time. ??
1.What kind of flour do you use?
2. Does it need to rise second round in refrigerator?
3. How long does it need to rise first and second round?
4. I like to use oven to bake all at once. What is temperature and time like?
These look so good. I really like the explanations that you provide Do you a written recipe? It would be very useful to include one in the comments
Sourdough starter: 100 g
Milk: 350 g/ml
Flour: 500 g
Butter: 40 g (3T)
Sugar: 25 g
Salt: 12 g
Egg: one large
Enjoy!
These look great! I love that you made these with your beautiful daughter.
It is great to see some videos from you again. Never made English muffins before. I will let you know how they turn out.
Thank you, I made for the first time and it was easy and delicious!
Any egg shell bits in the raw dough when you cracked the egg on the edge, and over into the metal mixing bowl?
Hey, I didn't know Michael Keaton did baking videos. Nice job.
grandma and chuck wagon cooks never had a scale
I “eyeballed” his starter to be about 1 cup. The rest I’m going to have to guesstimate.
4:18 😂❣️ I so relate!
Hey ,I just subscribed to your your channel and wanted to see the cultured butter video but was disappointed to see you haven’t posted since this video.
Hi There. My sister Lisa recommended your channel. You saw her the other day. Question. Is there such a thing as Gluten Free Sourdough?
Hi Jon! Thanks for watching. You can create a gluten-free starter and use gluten-free flour to make your bread. I don’t have any experience with it but King Arthur has a nice description on their website. Best!
Is the bulk fermentation done in the fridge or room temperature?
Hi Veronica,
I think the bulk fermentation is best done at room temperature overnight. The reason for this is primarily because I think about making my muffins the night before.
If you are an advanced planner, however, you certainly could try bulk fermenting in the refrigerator for a day or two. Might add some beautiful richness of flavor. Have fun experimenting and thanks for watching!
@@sourdoughmd2591 Thank you for getting back to me so quickly! I followed your suggestion and let the dough ferment at room temp overnight. Cooked them just now - they taste delish and the hole-ly interior is fantastic. I love how no-fuss your method is!
I did stretch out the dough a bit too thin this time (made 21 out of it) so they turned out to be on the flatter side. I will be making them again. Thanks!!
I’ve done it with bulk fermentation in the fridge. Sourdough is all about slowing time down for the best depth of flavor. Room temp is the fastest way, but with breads, the fastest way is generally not the best way.
we're gonna go ahead and... we're gonna go ahead and...
Fork that muffin!🙂
Sophie looks a lot like you but cuter !