Fortunately we don't eat much "bread" these days, in fact my homemade sourdough is the only "bread" I eat. So I find these Sourdough English Muffins to be the easiest and a workable compromise of time spent in the kitchen. The recipe recommends that you sour the dough for at least eight hours but you can leave it for up to twenty-four hours which gives you a fair bit of flexibility with your day. I do find however that the dough is easier to work with around the eight hour mark.
I use these Sourdough English Muffins for hamburger buns or roll them out to make flatbread to use as a pizza base. I generally make a double batch every two or three weeks and keep a supply of flat breads and pre-split muffins in the freezer.
I use these Sourdough English Muffins for hamburger buns or roll them out to make flatbread to use as a pizza base. I generally make a double batch every two or three weeks and keep a supply of flat breads and pre-split muffins in the freezer.
In honour of this weekend's Easter celebrations I made a batch and added sultanas and currents, honey (I leave the honey out for the hamburger buns and flatbread) a little cinnamon and nutmeg and made them into Mini Sourdough Hot Cross "Buffins".
I forgot to keep some of the dough aside to make the crosses so I used a mixture of cornflour, water and a little stevia instead. This didn't work out so well because as soon as I tried to split and butter the "buffins" the crosses broke and fell off. There is however a lesson to be learned here: don't forget the Cross. That is, after all, what Easter is all about.
Recipe Source: Traditional Cooking School
http://gnowfglins.com/2010/03/31/guest-post-sourdough-english-muffins/
~ take every opportunity to put the good stuff in ~
This blog is about me, what I'm doing, what's working for me, and what's not. It includes my experiences and opinions. It is for general information only and is in no way intended to replace the advice of a health care professional.
