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Hot English Muffins – the sourdough variety!

01 Aug

This is not my recipe. Not in the slightest. The full credit for this goes to Susan from Wild Yeast. Nevertheless, breakfast perfection has been achieved and it is my sworn duty to report such wins to you!

Sourdough hot English muffins with scrambled eggs. Just what the doctor ordered.

[ Makes: 8 | Time: 24 hours | Cost: $4 ]
[ Joes Rating: 4 / 5 | My Rating: 4.5 / 5 ]

Ingredients – Sponge

110 g starter
160 g plain flour
100 g wholemeal flour
275 ml soy milk

Final dough

75 g plain flour
1.5 teaspoon agave or ½ teaspoon stevia
1  teaspoon bicarbonate soda
¾ teaspoon salt

Polenta to sprinkle

Method

  1. Mix the sponge ingredients together. Cover the bowl with cling wrap and allow to rest overnight.

    Cover and rest

  2. Add the final dough ingredients and mix to incorporate. Turn out on a clean bench and mix by hand. The dough is very sticky, but resist the urge to add more flour. The mixture will thicken up after a lot of kneading – about 8 – 10 minutes.

    When you start to knead, the dough will be extremely sticky. Resist the urge to add flour!

  3. Use a bread scraper to get the dough off the bench and sprinkle with flour.

    The dough will still be sticky but it will be usable.

  4. Flatten the dough on the floured bench until it is about an inch thick. Use a cutter or a glass to cut out the muffins. Dust the outsides of the muffin with polenta.
  5. Cover and let proof for an hour or three.
  6. Heat a frying pan with a little oil over a low to medium heat. Cook for about 8 minutes on each side, turning regularly to maintain shape.
  7. Cool on a wire rack. To use, slit the muffins with a fork and toast until golden.

    before and after toasting.

Observations

  • I’ve made these several times now with mixed results. Take my advice; don’t allow the sponge to rest for more than overnight. It fails to rise when it’s rested for more. Make sure you allow it the second rest period after its been shaped.
  • Diabetic Note: There is nothing too evil here. Treat it like you do bread – one or two slices is allowable. More will wreak havoc with your blood glucose levels.
  • Ethical Note: Sourdough – enough said :)

I mentioned the bread scraper. It is a firm but flexible piece of plastic that is excellent for scraping bowls and manipulating dough. If you are getting aboard the sourdough train, make sure you get yourself one.

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3 responses to “Hot English Muffins – the sourdough variety!

  1. narf77

    August 1, 2012 at 8:52 pm

    You can make a bread scraper out of an icecream container (old cooks trick ;) ). I love love LOVE that recipe! I have envious drool dribbling down my jacket as I type this (strike that…dribbling down STEVE’S jacket lol) and those scrambled eggs on muffins are to die for! How do you keep coming up with such scrumptious recipes time and again Rhianna!??? Those muffins are the epitomy of sourdough heaven and consider yourself right royally envied :)

     
    • Rhianna

      August 1, 2012 at 9:49 pm

      Like I said, Fran… you might have some of your own sourdough to try this stuff with next week. Ill be in touch.

      I dont come up with them. Its usually research and trial and error til I get something that works for me :)

       
      • narf77

        August 1, 2012 at 11:17 pm

        Your the bomb girl! ;)

         

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