Oh thank you! I've seen bakers turn these into an absolute recipe ordeal. You've made it simple, adaptive to a home kitchen. The cooking method can vary, but I don't have to roll/cut, which I refuse to do.
Absolutely! Thats how I did mine for years! I have recently remembered I have an electric skillet that actually works amazing for these. My stove does not regulate heat well.
Nice! Where did you get your cast iron pan from? (Brand...? I might have missed you mentioning that, sorry...) That looks a lot more doable for me than using rings in a pan to cook the english muffins ~ Thanks for the upload!
I believe I just got it off the Lodge website. www.lodgecastiron.com/product/cast-iron-mini-cake-pan?sku=L7B3&gclid=CjwKCAjwoP6LBhBlEiwAvCcthGlUjaPvOCESkwkxrXJDDXmJS4wI5SM3kqBzChI6d2OTRjQTPxVIXxoCuogQAvD_BwE
@@forkintheloaf6514 - Just made these... and oh are they tasty!!! 😍Got a Lodge muffin pan like yours off their website (better price there )... made up my dough last night ( I use 100% hydrated sour dough, but I just tweaked the flour amount to match the texture of your dough)... it rose nicely. Then (all excited me...) I overlooked the part to 'divide into TWELVE'... and made up a 7 batch. 🙄 They are a larger english muffin, but still cooked very nice in that Lodge pan with the middles baked through. That center pan slot cooks the fastest (under direct flame), so I rotated the muffins around the slots after they were flipped... adding a bit more butter to the pan slots for browning on the second side. I also set the rolled dough in some loose cornmeal before adding to the pan... a bit more like the store bought ones, to me. Doing a 'happy dance' that I can make this with sourdough... AND that they turn out just like store bought... but better for us. THANKS AGAIN! 🎉👍
I am happy I found you . I can’t afford alot . Thanks Ontario Canada
Oh thank you! I've seen bakers turn these into an absolute recipe ordeal. You've made it simple, adaptive to a home kitchen. The cooking method can vary, but I don't have to roll/cut, which I refuse to do.
Thank you, wondering if you heated the pan a little longer before putting in dough and then bring it down would help
Can I do this on a cast iron skillet ?
Absolutely! Thats how I did mine for years! I have recently remembered I have an electric skillet that actually works amazing for these. My stove does not regulate heat well.
Nice! Where did you get your cast iron pan from? (Brand...? I might have missed you mentioning that, sorry...) That looks a lot more doable for me than using rings in a pan to cook the english muffins ~ Thanks for the upload!
I believe I just got it off the Lodge website. www.lodgecastiron.com/product/cast-iron-mini-cake-pan?sku=L7B3&gclid=CjwKCAjwoP6LBhBlEiwAvCcthGlUjaPvOCESkwkxrXJDDXmJS4wI5SM3kqBzChI6d2OTRjQTPxVIXxoCuogQAvD_BwE
@@forkintheloaf6514 Thank you!
@@forkintheloaf6514 - Just made these... and oh are they tasty!!! 😍Got a Lodge muffin pan like yours off their website (better price there )... made up my dough last night ( I use 100% hydrated sour dough, but I just tweaked the flour amount to match the texture of your dough)... it rose nicely. Then (all excited me...) I overlooked the part to 'divide into TWELVE'... and made up a 7 batch. 🙄 They are a larger english muffin, but still cooked very nice in that Lodge pan with the middles baked through. That center pan slot cooks the fastest (under direct flame), so I rotated the muffins around the slots after they were flipped... adding a bit more butter to the pan slots for browning on the second side. I also set the rolled dough in some loose cornmeal before adding to the pan... a bit more like the store bought ones, to me. Doing a 'happy dance' that I can make this with sourdough... AND that they turn out just like store bought... but better for us. THANKS AGAIN! 🎉👍
I love it!! I love making EVERYTHING sourdough!