i have just made these and can confirm that my life is going to be permanently transformed knowing that i never need to buy one ever again. they are SO GOOD! (i couldn’t find any good quality cornmeal around me so i used unico from the grocery store, they still turned out fab!!!) brian you are bringing warm doughy goodness into my home every day lately. thank you so much for what you do!!!
Heavenly! I made these a couple of days ago and my husband and I can't stop eating them! We eat them with breakfast, use them for sandwiches at lunch time, and even made garlic bread! I had NO idea English muffins could taste so good! We went to Costco yesterday, and as we passed by the Thomas's English muffins, we just laughed and said "we don't have to buy those anymore!". This recipe is perfection, try it today!
You are verbally gifted. I appreciate your videos on three levels.... maybe four. Visual Technique, VERBAL flair, your ability to demonstrate your appreciation of a job well done.
I made these last week. I wish I could upload a pic. They were sooooooooo good. I thought they were easy to make, just time involved. I will DEFINITELY make them over and over. Thank you!!!
Of all the Bri videos I follow this one has the highest response… I now pay babysitters and neighbors to water plants and friends to watch my dog with these Mufz… a dozen of these is worth it’s weight in gold.. they are so good
Just made this again to go with my homemade chambord blackberry lime jam. This time I substituted 100g of regular plain yogurt for 100g of the water. I simply just stirred it into the remaining 200g of water. It created a really tender crumb as well as a nice "tang" to the muffins. Yumm!
Terrific recipe. I really appreciated rolling the muffin shape compared to punching with a ring cutter. The muffin thickness of the rolled muffins is much easier to get right than shaping a dough rectangle and this technique yields round muffins with no cutting scraps of dough. Brilliant! The clarified butter took these over the top. The butter delivered a great flavor and beautiful golden crust. Bravo Brian!
Thank you so much for your content! I have been intimidated by baking/ cooking my entire marriage and my food had always been lacking. I found your videos just a few weeks ago when I finally got up the courage to start my own sourdough. I can’t thank you enough. Your videos are so easy to follow, the recipes are delicious and my family keep asking me to cook, which has NEVER happened! ☺️ Even my four year old who is super picky has started asking if we can ask Brian to help us cook dinner! Thank you guys so much!
Perfection! I've now made these for 3 days running; we keep eating them all up and I have to make more. It is so unusual to view a recipe that not only works but tastes fabulous as well. Thank you so much! I did tweak mine on the second go around and used 150g preferment as my first dough was just a bit too wet. Both work well, just the bit less preferment made the dough just a bit easier for me to work with. Next up is for me to tackle your chicken salad and potato roll recipe (I might add some celery to mine as I love the crunch it brings to the party). Thanks for taking the time to post these. I know it's not easy. Keep 'em coming! Maybe a tall quiche?
Four years ago?? Well, the good ole Internet tells me the recipe is still available, so I made Brian's English muffins today, and they are great! Thanks for this and ALL of your fabulous UA-cam content.
These are my go to English muffins!! Love them and they can be made in one day unlike other sourdough recipes! Haven't bought bread in 5 years and now that I know how to make these I haven't bought muffins in 2 years!! Highly recommend this recipe!
Hello Brian, This is the second recipe of yours I have tried. Needless to say, it is a success! I appreciate your research, your videography, and your talents!
I keep my 100% hydration sourdough starter small (about 100g in and out per day) and feed it everyday and keep my daily waste in a jar in the fridge, which accumulates to over 1000g. So I just use 175g of sourdough waste as my preferment which has tons of lactobacillus and mildly sleepy wild yeast, and great tang. That was the only tweak I made to the recipe, and with that, I can start this dough any day, any time. Thanks Brian!
Solid recipe and technique Brian. The dough was a bit wet, but that's normal for flour recipes, and I made a few adjustments by substituting in a small percentage of whole wheat flour in the ingredients and I added a bit of honey in the preferment. I also made a personal choice to use semolina instead of corn meal and I replaced the olive oil with melted lard (yeah, I know, a bit weird, but it works). I'm going to make this one a keeper recipe. This is a great recipe to start with and it modifies easily. Thanks for the inspiration.
I have to comment.... first and foremost- these English muffins are amazing! I opted to use a super active starter and omit the instant yeast. I was short on time the day I started these, so they sat in the fridge bulk fermenting until the next day (today), then sat on the counter for a good 4 hours or so, then I shaped them, sat for 2 hours... and even with cheap cornmeal I had on hand and frying using coconut oil, these were absolutely incredible! I will definitely be making these again with my slight adjustments since it was so successful this time. My entire family (husband, 4 yr old, and 16 month old) all loved these too. New fam fav- thanks for the recipe! Also- your delivery pizza recipe is a winner for Friday night dinner! We have even ventured out and made some taco pizzas, breakfast pizzas and more with the crust! Now if only you had a sourdough pizza crust recipe.
I think I’ll be taking some dough ready to go on my next dog show trip, I’ll just make up English muffins on the griddle outside the camper for my fresh bread. Thanks for the recipe!
Just made the twice and people love them! I tried toasting the cut haves with crust side in and cut sides out, back to back in bagel toaster. Great for sandwiches with bit softer crust and hot crunch interiors. Idea from boulangerie Poulin, Paris.
Looks great Brian. I have always cooked English muffins dry (no butter) in a cast iron skillet sprinkled with some corn meal. But you have so many positive comments I may have to try it your way. Cheers
I made my first batch of Sourdough English Muffins about a week ago. Definitely worth the effort! I think the only thing I could do better would be to fry in the clarified butter. Yours looked amazing!
Dude!!!!!!! 3D for you mouth indeed! I followed your recipe except I used bread flour for the ferment and in the dough. Just tried with butter at first and then made prosciutto and eggs sandwiches for lunch. Will try more of your recipes very soon. Great Channel😃
Late to the party but I don't regret it! Neither do the eight people who have raved about them. I used ghee and next clarified butter. They freeze very well too. Thanks!!
Love your videos. I have one small request. I love using whole grains in my breads. The English muffin formula would be even more enticing if you introduced some whole wheat or rye. Thank you for all you do!
I just finished my second batch and am so pleased with how much better I was at using your palm-fingers method to make the muffins after I watched your potato buns video😃
IMHO this is your best video.. I’ve made delicious bread from your vids but it is something you can get at a bakery.. this is at another level and something you can’t really buy.. everyone that tastes one wants me to make them an entire batch .. I can’t believe it has less than 10k views
Really good with the sourdough starter. One warning - they will stick badly after proofing unless there's a crap-ton of flour or cornmeal or something of that nature to prevent it. And sticking after proofing is baaaaad.
Awesome, easy to follow instructions! In you sourdough bread video, you divided up half the dough for English muffins, but there was no olive oil in the dough. Could it be added; or no biggy, 'cause it'll be just as tasty?
Man I love this channel. I've probably watched 50 of your videos by now... This channel is going to explode and it's nice to be here so early in the ride. My one "request" would be to showcase the food more as it's done. Cut it open, scratch against it so we hear the sound, show the cross section. You put in all that work -- really show it off! Maybe even have a 3rd party like your wife come in and taste the food/give a short opinion like some of the other channels do. And lastly, the music is a lot louder than your voice. I would like it better if it was an even volume and I didn't have to be messing with the volume slider throughout the video. All in all though I love this channel and please keep the videos coming.
Love your vids man. One possible descrepancy though, at one point you say 1 1/2 cup warm water, then later you changed it to 1/2 cup water. Which is it? I'm guessing 1/2 cup because when I did it using 1 1/2 cup water it was WAY runny and I had to add a bunch more flour.
I'm excited to try this recipe. I was making english muffins last winter with decent results and was so happy to find that you have a recipe. I've had great success with your Detroit Style Pizza and Sheet Pan Pizza. Just one question, when I'm kneading the dough do I have to knead it to the point where it would pass the window pane test or should I not worry about that?
Hey Brian, Tried the recipe. It’s great! Huge thumbs up 👍🏻 for you! Very fluffy and flavorful! I didn’t have a sourdough starter but I think I’ll make some for next time. Question: I noticed there are no nooks and crannies like in a traditional English muffin. Why is that? What creates those little holes anyway?
That’s a good question! I noticed on the higher end store bought english muffins (like Bays) they are more dense like a crumpet and don’t have the nooks and crannies.
If you “cut” them in half with a fork instead of a knife you get nooks and crannies. In England and Scotland they have muffins like these but most people cut them with a knife and so they don’t have that holey surface like Thomas’s “English muffins”, and they just call them “muffins”, not English muffins.
Good stuff, we have been making english muffins for a while. Always have cooked then 4 minutes on each side covered on a dry griddle. Next time will try with cl. Butter.
So I'm making a second batch. The first went in less than a week. I was wondering if I could incorporate whole wheat? Maybe half AP half wheat? What are your thoughts?
I know I’m late to this party BUT am I able to use my biga (your recipe) for this? I ran out of bread flour so I can’t finish my bagels but I really wanna make something lol tia
interesting recipe and technique. I'm English born and bread and never heard of them. However over here we have plenty of other types of rolls, baps, barms, butties.....
Hi Brian as I've said before I've made these and my family loves them. But I want to know, having proofed seam side up do you then fry seam side up or down first? I worry that structure may be different depending on which I choose.
Lookin to try this recipe this weekend! However, how would you change the recipe if I would want to exclude the yeast and go one hunno sourdough muffin?
In the video you say “add a half a cup of water” but the printed dough recipe calls for 1 1/2 cups of water…I used the printed recipe’ of 1 1/2 cups, and dough looks good, too dry with only 1/2 cup. Also I already had a properly well fed starter so wasn’t sure of the weight or volume of starter to use in my case so I added up the ingredients you added to your dormant starter and I just used 150 g of a well fed starter. After the final proofing the dough is in individual balls… did you simply press those down with your hand? I’ve seen other techniques where they roll all of the dough out and use a cutter and then let it rise. I guess either technique would work, your method seems to result in a taller muffin. Thanks for a great recipe’. Other recipe’s I have seen require an overnight fermentation to let the sourdough impart more of a sour flavor, but I like the idea of being able to get it all done in one day. Another technique I might add is that you can use a instant read thermometer and once the muffins read about 190° while cooking on pan or flat top, they’re done. Love the idea of cooking them in clarified butter this should some amazing flavor.
My muffins spread when I put them on the cookie sheet to proof... I'm at a low altitude and in humid Florida... Should I try less water in the dough? Less oil?
If you mix them the day before, do you hold the proofed muffins in the fridge until the next day? And if so,would you let them get to room temperature before frying them up, or would you fry them straight from the fridge?
Video efficiency par excellence. I didnt scream at it once. Or need to flick forward while someone was needlessly speaking. Every sentence was relevant.
A question about measures: 1.5 cups of water is not 300g it's closer to 350. Do you usually develop your recipes in metric measures? That's what I usually follow.
![[UA] NAVI vs MOUZ | BO5 | IEM Rio 2024](http://i.ytimg.com/vi/CMBYk0cbGoA/mqdefault.jpg)
i have just made these and can confirm that my life is going to be permanently transformed knowing that i never need to buy one ever again. they are SO GOOD!
(i couldn’t find any good quality cornmeal around me so i used unico from the grocery store, they still turned out fab!!!)
brian you are bringing warm doughy goodness into my home every day lately. thank you so much for what you do!!!
Heavenly! I made these a couple of days ago and my husband and I can't stop eating them! We eat them with breakfast, use them for sandwiches at lunch time, and even made garlic bread! I had NO idea English muffins could taste so good! We went to Costco yesterday, and as we passed by the Thomas's English muffins, we just laughed and said "we don't have to buy those anymore!". This recipe is perfection, try it today!
You are verbally gifted. I appreciate your videos on three levels.... maybe four. Visual Technique, VERBAL flair, your ability to demonstrate your appreciation of a job well done.
I made these last week. I wish I could upload a pic. They were sooooooooo good. I thought they were easy to make, just time involved. I will DEFINITELY make them over and over. Thank you!!!
Thanks for giving them a try!
Of all the Bri videos I follow this one has the highest response… I now pay babysitters and neighbors to water plants and friends to watch my dog with these Mufz… a dozen of these is worth it’s weight in gold.. they are so good
Just made this again to go with my homemade chambord blackberry lime jam. This time I substituted 100g of regular plain yogurt for 100g of the water. I simply just stirred it into the remaining 200g of water. It created a really tender crumb as well as a nice "tang" to the muffins. Yumm!
Terrific recipe. I really appreciated rolling the muffin shape compared to punching with a ring cutter. The muffin thickness of the rolled muffins is much easier to get right than shaping a dough rectangle and this technique yields round muffins with no cutting scraps of dough. Brilliant! The clarified butter took these over the top. The butter delivered a great flavor and beautiful golden crust. Bravo Brian!
Thank you so much for your content! I have been intimidated by baking/ cooking my entire marriage and my food had always been lacking. I found your videos just a few weeks ago when I finally got up the courage to start my own sourdough. I can’t thank you enough. Your videos are so easy to follow, the recipes are delicious and my family keep asking me to cook, which has NEVER happened! ☺️ Even my four year old who is super picky has started asking if we can ask Brian to help us cook dinner! Thank you guys so much!
Perfection! I've now made these for 3 days running; we keep eating them all up and I have to make more. It is so unusual to view a recipe that not only works but tastes fabulous as well. Thank you so much! I did tweak mine on the second go around and used 150g preferment as my first dough was just a bit too wet. Both work well, just the bit less preferment made the dough just a bit easier for me to work with. Next up is for me to tackle your chicken salad and potato roll recipe (I might add some celery to mine as I love the crunch it brings to the party). Thanks for taking the time to post these. I know it's not easy. Keep 'em coming! Maybe a tall quiche?
Four years ago?? Well, the good ole Internet tells me the recipe is still available, so I made Brian's English muffins today, and they are great! Thanks for this and ALL of your fabulous UA-cam content.
Amazing!! Thank you B-man, for another fantastic recipe demonstrated to perfection. They are THE best I have ever had!
These are my go to English muffins!! Love them and they can be made in one day unlike other sourdough recipes! Haven't bought bread in 5 years and now that I know how to make these I haven't bought muffins in 2 years!! Highly recommend this recipe!
Hello Brian, This is the second recipe of yours I have tried. Needless to say, it is a success! I appreciate your research, your videography, and your talents!
thanks, Erth! appreciate it.
Hard to believe this is four years old. Best english muffins! Just stopped by for a review.
I made these twice now as per your instructions. Love ‘‘em and they are easy.
Just love all your videos - every single one! Thanks for all the great recipes and techniques
Thanks very much for watching them.
I made following the video exactly and they were amazing, one of the best things i've ever "baked"
I keep my 100% hydration sourdough starter small (about 100g in and out per day) and feed it everyday and keep my daily waste in a jar in the fridge, which accumulates to over 1000g. So I just use 175g of sourdough waste as my preferment which has tons of lactobacillus and mildly sleepy wild yeast, and great tang. That was the only tweak I made to the recipe, and with that, I can start this dough any day, any time. Thanks Brian!
Solid recipe and technique Brian. The dough was a bit wet, but that's normal for flour recipes, and I made a few adjustments by substituting in a small percentage of whole wheat flour in the ingredients and I added a bit of honey in the preferment. I also made a personal choice to use semolina instead of corn meal and I replaced the olive oil with melted lard (yeah, I know, a bit weird, but it works). I'm going to make this one a keeper recipe. This is a great recipe to start with and it modifies easily. Thanks for the inspiration.
I have been making these weekly-amazing. Thank you👏
So glad to hear it! Thanks!
I have to comment.... first and foremost- these English muffins are amazing!
I opted to use a super active starter and omit the instant yeast. I was short on time the day I started these, so they sat in the fridge bulk fermenting until the next day (today), then sat on the counter for a good 4 hours or so, then I shaped them, sat for 2 hours... and even with cheap cornmeal I had on hand and frying using coconut oil, these were absolutely incredible! I will definitely be making these again with my slight adjustments since it was so successful this time. My entire family (husband, 4 yr old, and 16 month old) all loved these too. New fam fav- thanks for the recipe!
Also- your delivery pizza recipe is a winner for Friday night dinner! We have even ventured out and made some taco pizzas, breakfast pizzas and more with the crust! Now if only you had a sourdough pizza crust recipe.
I think I’ll be taking some dough ready to go on my next dog show trip, I’ll just make up English muffins on the griddle outside the camper for my fresh bread. Thanks for the recipe!
Just made the twice and people love them! I tried toasting the cut haves with crust side in and cut sides out, back to back in bagel toaster. Great for sandwiches with bit softer crust and hot crunch interiors. Idea from boulangerie Poulin, Paris.
You the boss B man! They are to die for!
oh my ....... that is the best looking English muffin I am totally stoked to make it You are truly the man!!!
Looks great Brian. I have always cooked English muffins dry (no butter) in a cast iron skillet sprinkled with some corn meal. But you have so many positive comments I may have to try it your way. Cheers
Brian, just made these today. Wow! Nicely put together and taste great. You are an inspiration! Thanks
As always thanks Keith
@@BrianLagerstrom ;)
I keep coming back to this one Briy-Guy! I've made a bunch of different recipes over the years and yours is my new go-to. Danké!
I made my first batch of Sourdough English Muffins about a week ago. Definitely worth the effort! I think the only thing I could do better would be to fry in the clarified butter. Yours looked amazing!
Your channel soooo relaxes me, really planning to give these a shot!
Great recipe. Sourdough boost really helps.
Dude!!!!!!! 3D for you mouth indeed! I followed your recipe except I used bread flour for the ferment and in the dough. Just tried with butter at first and then made prosciutto and eggs sandwiches for lunch. Will try more of your recipes very soon. Great Channel😃
Sounds great!
Making this tomorrow.😬wish me luck 😅. Got the the preferment on the kitchen counter working its magic. Can't wait to try them! Love your channel B.💟
That crunch at the end. Oh myyyyyyyyyyy. lol
Your tempo on these releases is impressive. Great vid
Thank you!
Late to the party but I don't regret it! Neither do the eight people who have raved about them. I used ghee and next clarified butter. They freeze very well too. Thanks!!
Love your videos. I have one small request. I love using whole grains in my breads. The English muffin formula would be even more enticing if you introduced some whole wheat or rye. Thank you for all you do!
Thanks for the ideas. Thanks for watching.
I just finished my second batch and am so pleased with how much better I was at using your palm-fingers method to make the muffins after I watched your potato buns video😃
Nice! I'm glad it worked!
2014? That’s nothin. My cornmeal expired in ‘05. 🤣
lol, I’m going to use polenta
In 2 years it will be able to drink
Made these and they are amazing. Used light amount of Ghee but the muffins ROCK!
They are absolutely so much better than store bought. My family is spoiled forever.
Haha great way to spoil the fam
Dope. Great recipe and explanation Chef!
Thanks, man!
IMHO this is your best video.. I’ve made delicious bread from your vids but it is something you can get at a bakery.. this is at another level and something you can’t really buy.. everyone that tastes one wants me to make them an entire batch .. I can’t believe it has less than 10k views
Thanks Casey. I haven’t made these since. I need to revisit
@@BrianLagerstrom sounds like it’s time for a B-man weekend brunch
Dude your videos are bangin
I have never made them with sourdough before they look lovely mmmmm 🥰
These are basically Vetkoek, a South African deep fried bread, crispy, fluffy, chewy, awesome
Currently in the process of making these for Christmas morning breakfast! Can’t wait to try them with family! Thanks for the great recipe!
Made these yesterday. They are super sick 🔥🔥🔥
I made these. So good and so cheap. Thanks for the tutorial.
Starting my starter for this tonight. For the freshest cornmeal, will grind some popcorn in my flour grinder.
Really good with the sourdough starter. One warning - they will stick badly after proofing unless there's a crap-ton of flour or cornmeal or something of that nature to prevent it. And sticking after proofing is baaaaad.
Thanks B. Wife is hosting a mah jong game / brunch. Set up a DIY muffin station first the snacks. Hoping some egg muffins happen.
Awesome, easy to follow instructions!
In you sourdough bread video, you divided up half the dough for
English muffins, but there was no olive oil in the dough. Could it be added; or no biggy, 'cause it'll be just as tasty?
Next time I make eggs Benedict, I’ll have to try this recipe. You’re the absolute best BBoy!
Your english muffins and my eggs 'n' bacon, what a match. Cheers
These look amazing and surprisingly easy!!
They really are. And such a treat compared to store bought.
Oh my god that looks good!
Man I love this channel. I've probably watched 50 of your videos by now... This channel is going to explode and it's nice to be here so early in the ride.
My one "request" would be to showcase the food more as it's done. Cut it open, scratch against it so we hear the sound, show the cross section. You put in all that work -- really show it off! Maybe even have a 3rd party like your wife come in and taste the food/give a short opinion like some of the other channels do.
And lastly, the music is a lot louder than your voice. I would like it better if it was an even volume and I didn't have to be messing with the volume slider throughout the video.
All in all though I love this channel and please keep the videos coming.
Thanks, these are very usefull suggestions. I think all of them need to be incorporated. Especially the final product.
@@BrianLagerstrom Yea I would agree that I want more to see you show how it eats in the final product
Second attempt at making these and the first were delicious but bit too dense. Second we’re more airy but equally delicious. Thanks for posting this!
Ohohohoh, there's a breakfast sandwich video too!
My homemade ghee is waaaaaaay more flavorful than clarified butter. Recipe turned out great. Way better than store bought.
Love your vids man. One possible descrepancy though, at one point you say 1 1/2 cup warm water, then later you changed it to 1/2 cup water. Which is it? I'm guessing 1/2 cup because when I did it using 1 1/2 cup water it was WAY runny and I had to add a bunch more flour.
Recipe in the video description says 1 1/2 cups H2O.
I'm excited to try this recipe. I was making english muffins last winter with decent results and was so happy to find that you have a recipe. I've had great success with your Detroit Style Pizza and Sheet Pan Pizza. Just one question, when I'm kneading the dough do I have to knead it to the point where it would pass the window pane test or should I not worry about that?
Hey Brian,
Tried the recipe. It’s great! Huge thumbs up 👍🏻 for you! Very fluffy and flavorful! I didn’t have a sourdough starter but I think I’ll make some for next time. Question: I noticed there are no nooks and crannies like in a traditional English muffin. Why is that? What creates those little holes anyway?
That’s a good question! I noticed on the higher end store bought english muffins (like Bays) they are more dense like a crumpet and don’t have the nooks and crannies.
If you “cut” them in half with a fork instead of a knife you get nooks and crannies. In England and Scotland they have muffins like these but most people cut them with a knife and so they don’t have that holey surface like Thomas’s “English muffins”, and they just call them “muffins”, not English muffins.
These muffins are simply delicious.
Glad you like them!
I’m addicted to those milk solids leftover from making the butter.
First vid ive watched on making English muffins..pretty cool! Have you ever made sourdough biscuits? I've heard of them. but never seen them done.
Good stuff, we have been making english muffins for a while. Always have cooked then 4 minutes on each side covered on a dry griddle. Next time will try with cl. Butter.
Let me know your take on the different methods if you try the butter next time
my god man... i had no idea science provided for homemade english muffins... this changes ay'thang
Question: can you prep these , refrigerate them overnight, and then cook them in the morning?
Preferment underway!
Fantastic
That just about does it, I am making this tomorrow!
enjoy!
So I'm making a second batch. The first went in less than a week. I was wondering if I could incorporate whole wheat? Maybe half AP half wheat? What are your thoughts?
I know I’m late to this party BUT am I able to use my biga (your recipe) for this? I ran out of bread flour so I can’t finish my bagels but I really wanna make something lol tia
Or even anything else I can use the biga for?
Gotta give this one a try, thanks Bri
I hope you do. Good luck
Hey - just made these today. Look insane, but wondering if you could cold proof them overnight once you shape them...?? Thanks
also, whole wheat recs for this?
interesting recipe and technique. I'm English born and bread and never heard of them. However over here we have plenty of other types of rolls, baps, barms, butties.....
Just made 3 batches of strawberry jam...good timing
Sounds like a great combo
Will be making these bad boys
Good luck
wow vegan too if you use oil but butter! tysm brian and lorn
Bays English muffins are it!!! No more Thomases.
Got to try these. I started making sourdough bagels and everyone in the family loves them.
That’s awesome
Wow.
Making them tomorrow!
Now over 100k I vote for making a BLT with these Mufz … this vid needs 1.2M not 12k… it is too good
A bit with these muffs would be RAW bro
I actually just remade this recently and was like...these are sick.
Yasssss
Hi Brian as I've said before I've made these and my family loves them. But I want to know, having proofed seam side up do you then fry seam side up or down first? I worry that structure may be different depending on which I choose.
Lookin to try this recipe this weekend! However, how would you change the recipe if I would want to exclude the yeast and go one hunno sourdough muffin?
Doesn’t change just ferments slower, Godspeed
super. crunch.
Once I've rolled into balls, am I able to freeze those then thaw and proof to make on another day?
In the video you say “add a half a cup of water” but the printed dough recipe calls for 1 1/2 cups of water…I used the printed recipe’ of 1 1/2 cups, and dough looks good, too dry with only 1/2 cup.
Also I already had a properly well fed starter so wasn’t sure of the weight or volume of starter to use in my case so I added up the ingredients you added to your dormant starter and I just used 150 g of a well fed starter.
After the final proofing the dough is in individual balls… did you simply press those down with your hand? I’ve seen other techniques where they roll all of the dough out and use a cutter and then let it rise.
I guess either technique would work, your method seems to result in a taller muffin.
Thanks for a great recipe’. Other recipe’s I have seen require an overnight fermentation to let the sourdough impart more of a sour flavor, but I like the idea of being able to get it all done in one day.
Another technique I might add is that you can use a instant read thermometer and once the muffins read about 190° while cooking on pan or flat top, they’re done.
Love the idea of cooking them in clarified butter this should some amazing flavor.
My muffins spread when I put them on the cookie sheet to proof... I'm at a low altitude and in humid Florida... Should I try less water in the dough? Less oil?
I'm weird and tend to go with butter and peanut butter on toasted english muffins, just because it's what I did as a kid and it stuck with me.
If you mix them the day before, do you hold the proofed muffins in the fridge until the next day? And if so,would you let them get to room temperature before frying them up, or would you fry them straight from the fridge?
dualvox I would put mostly proofed muffins in fridge and fry right from fridge yea!
Video efficiency par excellence. I didnt scream at it once. Or need to flick forward while someone was needlessly speaking. Every sentence was relevant.
OK, my pre-ferment is ready tomorrow. I’ll make these muffins and if they’re good, I will never buy Bay’s sourdough EM again.
I'd be forever grateful if you could figure out how to make English crumpets!! ❤️
Crumpets are divine,I used a recipe where yeast and bicarbonate of soda was used
A question about measures: 1.5 cups of water is not 300g it's closer to 350. Do you usually develop your recipes in metric measures? That's what I usually follow.
I do believe Brian measure in grams but provides cup measurement for those of us who don't have scales, but he has said weight is more accurate.
Can you use a stand mixer? If so how much mixing time?