Simple Sourdough English Muffins (for Lazy People)
HTML-код
- Опубликовано: 13 фев 2024
- Ben Starr, the Ultimate Food Geek, teaches you the easiest way to make sourdough English muffins that are a bit more authentic (ie, more like crumpets, which they technically are), and less like the tasteless, cardboard muffins from the grocery store.
Printable recipe: ultimatefoodgeek.com/2024/03/...
BUTTERMILK VIDEO (a MUST-watch): • Buttermilk 101: The MO...
HOW TO MAKE STARTER: • The Easiest Way to Mak...
TOYS:
My favorite scale (restaurant grade, takes normal AA batteries or plug-in): amzn.to/3I71Ni5
Brodpisker / Danish bread whisk (rapidly incorporates batter/dough without overdeveloping gluten): amzn.to/49g8jPB
Baking Rings (These double as ring molds and are dishwasher safe, but there are MANY varieties available on Amazon, including nonstick): amzn.to/49gFe6P
2 fluid ounce capacity ice cream scoop (You can find them a few bucks cheaper, but I often find that cheaper models break. Note, this scoop is blue and is labeled #16, but it is the same capacity as the yellow scoop I use in the video.): amzn.to/3utX7js
Electric griddle (slim height for conservative storage, larger cooking surface than most electrics, pricier than cheaper models but sturdier...I've had mine for years): amzn.to/42IRBpC
Cast iron griddle (pre-seasoned and ready to go, but heavy): amzn.to/49H5Tt4
Non-contact infrared thermometer: amzn.to/48idbT1
Probe thermometer (This is their CHEAP model, which takes several seconds to get a reading. You can spend more to get a faster thermometer, which is valuable for taking temps in the oven without letting out all the heat...but for stovetop applications only, isn't necessary.): amzn.to/3SAdcMm
Oven gloves (Way thicker but still more dexterous than the cheaper, thinner models): amzn.to/48crbha
(Clearly, I'm an Amazon affiliate. If you buy something from these links, I'll get a few cents. Thanks!!)
RECIPE:
Yields about 8 three-inch English muffins.
NOTE: This recipe makes VERY moist muffins. They are designed for storage and toasting before eating...not for eating just after cooking. Be sure you toast or griddle these before eating.
In a large bowl, combine:
2oz / 57g sourdough starter (ideally at 100% hydration and does not have to be recently fed)
6oz / 170g water
6oz / 170g buttermilk (or ANY fermented dairy liquid, like kefir. If you only have access to thicker fermented diary, dilute 3oz / 85g yogurt/sour cream/creme fraiche/labneh, etc. with the same amount of water or milk)
2 Tbsp / 1oz / 28g unsalted butter (melted)
Whisk until smooth. Then add:
10oz / 283g AP flour (bread flour is also okay, but don't sub more than 4oz whole grain flours in this recipe and expect it to turn out well)
1tsp coarse salt (or 1/2 tsp fine salt) or about 0.2oz / 6g
1 tsp double-acting baking powder (NOT baking soda)
Stir until the batter is mostly smooth and free of large lumps. Cover and rise at least 12 hours, up to 24 hours. Be certain the batter has at least doubled in volume before proceeding.
Preheat a griddle to 350-375F (175-190C). (A starting temp of up to 390ish is fine, as long as the griddle cools to about 350F when the batter hits it. The ideal continual cooking temp is at or just above 350F.)
Spray/butter/oil the inside of your cooking rings. Butter or oil the griddle surface. Scoop 2 fl oz / 1/4 cup batter into each three-inch baking ring, and jiggle to center the batter in the ring. Cook 4 minutes. Flip the rings carefully, and gently tap down the muffin inside the ring so that it lies flat against the cooking surface. Cook another 4 minutes. To be certain they are done, take the internal temp of the CENTER of the muffin, which should be at 195F / 90C or slightly above.
Cool fully, and ideally at least 24 hours, before opening. Open by poking a fork around the middle of the muffin. Toast (griddle in butter) before serving.
NOTE: This recipe is optimized for 3 inch rings, which are smaller than the classic Thomas English muffin, which is 4 inches. If using larger rings, increase batter amount in each ring. For thicker muffins, add more batter to each ring, but the cooking time will increase for a thicker muffin, which may necessitate a slightly lowered baking temp to accommodate the extra time on the griddle. 
Хобби
Starr Starter awakened from his deep sleep in the cold holding chamber and rose to a standing ovation! Newly fed and ready again for slumber, he bid adieu. His new buddy Buttermilk accepted his award and joined him in the non-expiration section of the chamber, both dreaming of future Starr performances.
HAHAHAHAHAHA! Love it.
You’re hilarious! I love Ben Starr too! I ALWAYS have yummy “homemade” Buttermilk on hand in the box of cold hugging my Starter in the dark. 😉
I just made English muffins without rings though. I’ve made them with yeast before. The sourdough raw tasted very sour and maintained a wonderful flavor!
You made me laugh!!! Thank you for being so creative!!
5 rules. Always use a scale, no skipping, unsalted butter, never discard starter, always keep butter milk
My mom just turned me on to Ben Starr..... I love you!!! You make awesome videos and I LOVE the geeky sciency part!!! Way to go Ben!!! Thank you for making all of these videos for us!!! YOU ROCK!!!
Ben you are the Alton Brown of baking. Very entertaining as well as informative.
Best compliment ever!
I have thought this also ❤
I thought the same thing.😂
I just knew I hung on to that old 12 inch cast iron skillet for a reason....
I'm glad I didn't discard it when I became a single elderly person and downsized everything. It will be great for making these.
I'm glad I didn't discard mine either...since I just recently became an elderly single 😅
lol I actually bought buttermilk today to now have an endless supply, thank you. And I love my danish dough whisk.
So glad to see ben back again.
Ben you are a fabulous teacher and I listen to you 2 or 3 times to get all info. Thanks
Forgot to thank you for all your work putting these videos up! Thank you!
Thank you! It's A LOT of work! Ha ha ha ha...
I would never skip ahead... I love learning the how and whys!!! I have struggled with sourdough for years. You explain in simple terms without a bunch of needless "clutter" and you tell WHY things are done .... your methods have FINALLY helped me understand!!! Thank you!!!! PS--- your singing really isn't that bad!!!
0:27 Omg, i made them this morning and cooled some in the fridge. I did not have success with my bread until I used your recipe and method. Thanks so much.
People ask me how to get consistency in baking. Get a scale! I’m new to your channel. Been baking sourdough for years. Now I’m on the buttermilk train. Great channel.
One minute into this video and I already love you!
I love nooks and crannies 😅. When you toast them it's the best. Thank you for this recipe I miss English muffins, I quit buying processed foods several years ago
You DO have a voice. For my selfish reasons, I’m glad you’re a social-savvy baker with a bent toward sharing. Did have to order a couple of items.
Musical theatre degree. Long abandoned, cuz...who can make a living doing that?!? But certainly helps with on-camera performance.
@@ultimatefoodgeek oh darn, my poor nephew is in for an awakening. He's a theatre senior at U Evansville and now wants to go for a graduate program in musical theater. 😢
@@ultimatefoodgeek Isn't it amazing how many of those big Musical Theater companies are not hiring this week? I know hundreds of people with degrees in fields they don't actually work in... haha
I have learned so much from your videos. I now have a scale and buttermilk in my kitchen. Would you be willing to do a video about bagels please?
Yes, coming soon. Lots of requests!
You remind me of Alton Brown. Whom I adore!
That's the best compliment I could ever be given. He's my spirit animal.
You have turned me in to a baker…have always been a good cook (as reported by family and friends LOL) but never realized I had “the baking gene” until finding you! Love your approach, your honesty and your sense of humor! In the name of science…bake on!
I have been using your buttermilk hack since early December. It has been wonderfully helpful having buttermilk always on hand 👍🏻
O.M.G. Thanks for the Sourdough English Muffin video and background! I never skip ahead, and your Lazy Sourdough Bread recipe always comes out great! Thanks for the Buttermilk heads-up, too! Had to get a few things from your recommendations, too! Keep sharing new videos!
I never skip ahead! You invariably teach me something new with every sound bite ❤
Love the English muffin tutorial , thank you! You have changed my life with The awesome sourdough starter and my bread making skills which are now 100% successful! Love your humor as well😂
You’re changing my life.
Ok, these knocked it out of the park!
I cooked these whilst camping on gas with a frypan and egg rings.
My 8yr old son is essentially a food critic. He gobbled it up and said it was like having Maccas for breakfast but tastes like real food!
This was the first recipe of yours that I have tried, I cannot wait to try more.
Wow! I'm quite certain no one else will ever watch this video and try it for the first time while camping! Merit badge awarded.
Can’t wait to try these! Thanks
So happy you're back Ben !
I love your videos. All the information is great!!!
I love these educational videos!❤
This is amazing!! Thank you for creating this!!!! I can't wait to try this recipe!!!
Love your channel! Educational and entertaining😂
I so enjoy your channel, very informative. Thank you
It’s ridiculous how excited I am after reading all your comments about new videos in the works 🙌🏼😂 I don’t even trust other recipes anymore, I’m like hold up lemme see if Ben has that. If not, I ain’t makin it 👏🏽😂
Thank you so much!! I have got to try this recipe. Love all the information you always provide ❤
Thank you so much for your wonderful sour dough English Muffins course. I love the information and the simple recipe l.
Ben Star! Your awsome, thanks for the energy, attitude, insights and recipes...
I love your videos!! Thank you for making a video for dummies.
Ben, you are soo interesting!! I love the way you teach. Keep up the good work!!!!
I made these today.
They were delicious.
Thanks Ben.
Yes, Ben! Loved this video! Please making videos just like it! 💛
Yes to the pan toast. I will be trying your recipe this week. Thank you for the great videos, from a sourdough newbie.
I have managed to create a decent loaf learning from your videos. Am looking forward to trying this as well. Thank you.
Your timing for this video was spot on. I was just trying to figure out how to make English muffins. 😊
yay🎉🎉🎉I've been wanting to make these😊
I always watch your entire video. You share a lot of information, And I get a laugh or more out of your videos ... like Crannies lmbo... And your recipes are awesome and easy too. Thank You Ben .
I have English muffins for breakfast and I just got a sourdough starter going so I'm definitely going to try this recipe. Keep the great sourdough recipes coming!
Can’t wait to make these! I started my starter last Saturday according to your lazy recipe, and I’m keeping my fingers crossed!
Help! Anyone! My starter, day 5, has mold on the top, not the sides, which I did clean!
Love all you background information. Never skip ahead!
Your the best I don’t follow any other SD people 🤠😎
It’s the best! Prep last night, cooked it for breakfast, so delicious! You’re the best teacher! Keep it up 😘😘😘 God Bless you
Thanks Ben for another perfected recipe. I make Sourdough English muffins all the time and was quite pleased until using your recipe! The texture is fantastic 🎉
Just found you Ben!
Youre hysterical
Ben is the best!
Well I just loved this show. I have the starter, cast iron and rings. I must give this a try. Well done.
Lovely!
Ben I made your sourdough for lazy people today. I have struggled through other recipes off and on for years. Your recipe was fantastic and easy. The bread is amazing! Many many thanks. Now I'll try your English muffins. Your explanation was valuable. I wondered why my other trials of English muffins weren't like the store bought. Now I know why and I appreciate home made more! And yes. You are like Alton Brown whom I have loved.
Ahhhhh...Alton is my spirit animal. Thanks!!
Love it! Now we need a Starr sourdough bagel tutorial 😊
It's in the works already.
As always - another fantastic video, this is in the works in the next day or two. Currently the sourdough bread is in progress. Can't wait to try them! (I also look forward to hopefully seeing that sourdough apple cinnamon muffin video :-)
Oh boy, I am sooo excited for this recipe, I made it before it was tasty but a pain to make. I will definitely try this recipe!!🙏😊
Thanks for sharing
I used to use 500gram tuna and salmon tins to make mini Christmas fruit cakes
I didn't check salmon tins for both-side openability. But I'm guessing you just opened the top and used them as tiny cake pans. Pretty genius!!
Fascinating fun information!
I love history. And science. 🧬 and muffins.
Great job as usual! Thanks for another recipe that uses my lazy man starter!
Great channel!
Ben, I am new to sourdough and loving your recipes and videos. They come out every time!! Do you have a recipe for Sourdough Hot Cross Buns? Would you consider doing a video making them?
Interesting suggestion! I'll put it on my development list.
If hubby makes me one, he always cuts it with a knife. Instant discussion time! He thinks it should taste the same, and I always tell him it does not.
Well, he's dragging crumbs into the crannies, clogging them. Not necessarily sure the average palate would detect this after toasting and smearing...but an aficionado certainly would!
@@ultimatefoodgeek I am sorry you had to type the cr*nnies word. I had intentionally avoided it in my post for your sake.
Oh my gosh oh my gosh oh my gosh I cannot wait to make
Lol... you called it a bagel😂 I'm excited to make these! Thanks!
Love your videos…your descriptions are so helpful! Is there a way to print ‘just’ the recipes w/o printing the entire video ‘transcript?’. Thx for all you do for us!😊
Not at the moment, but working on it. Thanks!
Hope you come out with more sourdough starter uses!!
Wonderful! I just started making sourdough two weeks ago and discovered your videos today. I've got to say, I love your method -- embrace the easy! Plus, as a bonus, I'm a science geek as well, so it all makes perfect sense to me.
So .... I'm looking to try making a sourdough Focaccia just in case you'd like to do a video on that!
It's on the list!
Awesome! Now, please be the BAGEL man!!
I love you, man. I always use a scale. I promise I will get back to it, but I spent over a year (about 1.5 yrs) trying to get a starter that would "perform". I had Angus, Fergus, Ezekiel and finally Zachariah. They all seemed healthy and vigorous, but when it came to levening a loaf---miserable worthless failures. I loved them, but had to give up on them! I still love your channel and have tried your pie crust (worked well). Above all, your attitude is so uplifting and positive and I love the history lessons.
I love your names. And may they all rest in peace. They were probably totally fine, but were overhydrated, and you were struggling with doughs that were too wet to hold onto the CO2. Give it another try! My methods are almost effortless.
I tried these today. Pretty active starter. Over night 20 hours. Very gummy. More flour needed maybe. And very tart. Will try again to see. Thx Ben
Did you toast or griddle them after baking? These are designed to be toasted...
I’m a new Sub to your channel! I just started my RUclips channel a little over a year ago. I’ve only watched a couple on your videos but I’m hooked! You inspire me and I can’t wait to try some of your recipes!! 💜
I just got here and it feels like home ❤❤❤
HURRAH!!! Mission accomplished.
Another GREAT video. You are my go to for keeping things simple 😊 Store bought have cornmeal on the bottom, how can that be added…sprinkle before adding the dough?
Yes. The cornmeal is simply added to prevent the dough from sticking to the steel surface of the commercial griddle. If you like that texture, you are welcome to add it, but it is not traditional in the sense of the origins of the recipe.
I used up all my starter...made bread and dehydrated it into crumbs...can use for breading and meat loaf...no more buying them...used your buttermilk hack...got more to use after the origional buttermilk was used up making sour dough starter....
Pretty good singing! Thank you for the story of the English muffin and the recipe! I like sourdough but now I know that they are impostors , I don't care for the extrem sourness though. Grat job as always Ben!
Hola Ben, Tammy here in Mexico, I received my new white flour and this time oh-boy we are successful this time lots and lots of bubbles and it took two days for it to double its volume which is more normal in my experience. I also got my rings today and I cannot wait to make the muffins, cinnamon rolls and oh yes sourdough bread and anything you share with us. I am confident this now will be starter, YES! I am just going to donate the Mexico brand flour to who uses it for their purposes. I look forward to the next sourdough creation you come up with.🤩
SUCCESS!!!
@@ultimatefoodgeek INDEED YIPPEE!🤗
Ben I've been making your sour dough bread recipe for almost 2 years now ...big thank you x do you have a crumpet recipe without dairy...please x
Sub oil for the butter and water for the buttermilk. Cook on one side until bubbles around the top edge of the crumpet are popping and staying open. As other bubbles rise in the center of the crumpet, pop them with a toothpick or knife, and once they're staying open without closing, remove the ring and flip the crumpet onto a hot portion of the griddle to finish for a couple of minutes.
You are so entertaining 🎉😂😂😂😂😂😂
Do bagels 🥯 next! 🎉 been loving your videos. I have done the lazy loaf and cinnamon rolls. Both were crazy delicious 🤤
In the process of filming now!
@@ultimatefoodgeek wait, really!?!? I can’t wait to see it and try them for myself!!!
Thanks for all the great info and teachings. You link for the cast iron double burner skillet is to a temp gauge. Just a heads up.
Gah! I'm so bad at this. I updated it, thanks!
Wow that was quick!@@ultimatefoodgeek
I made these with rye flour. Excellent!! Why can't we buy English muffins, with rye flour, in any store??
Rye is not popular in the US, and becoming less popular all the time. Rye products don't sell well, so not many grocery stores want to dedicate shelf space to it, so not many manufacturers produce it. In this era of gluten free and keto fads, the amount of shelf space for specialty breads is very slim.
You’re fun!
Thanks!!
I am going to try this they look so good. Do you have a recipe for sourdough bagels?
Coming!
Homemade Sourdough for EVERYONE! Sourdough FTW!
Hey Ben, do you have a recipe for the sour dough pancakes? I am working on my starter. Hooing Saturday will be the day to rise and form my bread. Then in to this recipe for english muffins for the hinemade real ones! Tysm for your vids. The scuence behind things are made helped me as I live in the desert and my hone can be pretty hot. Glad to know what I need to know for sour dough or cheese can be protected on its own from mold and contaminants. 🦄🦄🦄
Video coming soon!
@@ultimatefoodgeek yeah!
Re: storing breads in the fridge
Elsewhere I saw a post about refrifgerating/ freezing the bread items to lower the blood sugar spike, something about how it changes the starch profile or something like that in breads and potatos. Have you seen this? I'm a diabetic who loves bread and potatos. As an authority on breads, please address this for me. Thanks.
Some research has documented that long-fermented breads (like sourdough) cause less of an insulin spike than short fermented breads that use commercial yeast. One study (pubmed.ncbi.nlm.nih.gov/17426743/) found that freezing homemade bread before consuming favorably altered the glucose response...and that it the response was better if the bread was toasted after freezing. (This was just one study, with a very small sample which skewed heavily female.) One might hypothesize that doing this all to sourdough, which is likely to be better for glucose response than white bread made with commercial yeast, would yield even better results...but since we're talking science here, we'd need multiple double-blind tests, published and peer reviewed, to be able to say this confidently. ONLY YOUR DOCTOR should be giving you advice about what to eat as a diabetic. I don't consider myself an authority on breads OR on medicine. I am pre-diabetic myself (runs in the family), and I rarely eat more than a taste or two of the breads I bake.
Why why why did I think English muffins had cornflour? I already have an electric griddle, so all I need is the rings ! Thank you!
Cornflour is sprinkled on the griddle by commercial bakers. It's just not mixed into the dough.
Thank you for another great video and for eating "the unusually large honey-combed crannies". hahahaha!!
Love your videos and methods!
If i didnt have type II diabetes i would eat it every day.
Couple questions:
Wanting to make only a couple per day
1) what would happen if after leaving the batter for 24 hrs, it was put in the fridge and used over the next 3-4 (or more) days
2) could enough buttermilk, flour, etc. be added to the 2 oz starter to just generate enough volume (~1/2 cup);to make 2 muffins?
And if so, could they be made before much of a fermentation period, considering the higher % starter already present?
I may play around a bit to try and will let you know if something turns out ok.
On a totally different note, any thoughts on trying to make any sort of lower carb sourdough with alternative flours? I figure that's just wishful thinking, but interested in any thoughts you may have.
Thanks for any input you may care to offer.
I don't recommend cooking just before eating. These muffins are better staling a day or two before eating, and toasting before eating. Make them ALL. Freeze the ones you don't intend on eating within 2-3 days. This is FAR less effort than heating up your griddle and doing the 8 minute cook every single day.
You can halve the recipe for 4 muffins. However, see the above comment. It's far less effort to make a full batch and freeze what you're not going to eat in the coming days.
There's no such thing as edible low-carb bread. The ONLY edible bread is made with wheat flour as the primary ingredient. (100% rye flours can make an edible bread, but only with very high-hydration techniques, which are complicated.) Nut flours and gluten free flours do not produce an edible result. (Try ANY gluten-free or Keto/low carb bread from the supermarket to understand this.) Some people have learned to tolerate these...but not people who enjoy bread.
Hi, Ben absolutely love all your videos. I'm interested in the griddle however you'll link doesn't work? Can you tell me what the brand is the link goes to the thermopen
Oops! I just updated the link. amzn.to/42IRBpC
Those looked wonderful. I’m sure they tasted the same
Love your stuff. Question. If one wanted to coat with cornmeal. Would I put that at bottom of ring before dough then on top of dough. Would that work?
Yes!
I’m super excited to try to make these English muffins this weekend. In shopping for the required buttermilk I could only find light buttermilk. Is this acceptable? I realize it’s mainly used for the acid so does the lower fat make a difference? Can’t wait for those nooks and crannies! You’re the best.
Light buttermilk is the most common kind, and it works just fine.
@@ultimatefoodgeek thanks 😊. Just mixed the dough this morning and we’ll see on the morrow. As always- you’re tops 🤩
Thank you so much for making this blond friendly. Lol. I was struggling with the time commitment making sourdough but i so desperately need to change to less inflammatory and processed foods. You make it easy. Quick question. Do you have a pizza crust recipe? I love sourdough pizza!
Video is in the works!
Wish you could also do some sourdough recipes with fresh milled flours also.
Fresh milled flours are not good for baking bread. Even artisan, heirloom whole grain flours sold commercially are aged after milling. You simply can't bake a GOOD loaf of bread with freshly milled flours, they're always going to be dense and gummy. I don't have the heart to make a video on this, because so many of you are gung-ho on this home milling trend at the moment. Sure...it's healthy. But it doesn't bake a good loaf of bread.
Since I've heard the term "crooks and nannys" I won't go back to the original 😂
I definitely prefer that.