Julie, who I work with, is quite demanding - she texted me recently with a thinly veiled request that I make her some sourdough English muffins.
As you all know, I am nothing if not biddable and kind, as well as being up for a challenge - a 2 day challenge in point of fact.
There are several photos here, and a number of them are showing sideways - just turn your phone or computer 90 deg to view them correctly. Alternatively, view them incorrectly ... To coin a phrase, you get the picture 😬😉😇
The recipe is simple and doesn't really require a huge effort (don't tell Julie that) but it is extended over more than 24 hours. If you want to try them, here's the link: Sour dough English muffins
|The sourdough starter fed and ready to rock.|
|Some starter with milk and honey stirred in. My sparkling clean starter jar beside it ...|
|Flour added. Ready to be left to prove for 16 or so hours overnight. Covered with gladwrap and a teatowel and left on the bench.|
|By this morning it had expanded. So the task was to add bicarb and salt and then work the dough for a few minutes.|
|Now it waits in the bowl again for half an hour or so - I went outside and water-blasted part of the path around the house while waiting.|
|I was meant to use a 3" scone cutter but we don't have one so I used my silicone sourdough cutter - the muffins should be round but they weren't. At this stage they had to be left loosely covered for an hour.|
|It's important to test the taste with a variety of toppings: berry jams rasp and strawb, manuka honey, syrups golden and maple, plus feijoa jelly|
|David and Kay - both valiant taste testers.|
|Soft and yummy with raspberry jam and butter.|
|With feijoa jelly going in that belly ...|
So the trial was counted as a success. I'll do another batch over tomorrow and Sunday - and I have realised that a pint glass has a 3" diameter so the set for the short demanding one will be circular ...