Bim has the BEST recipe for sourdough English muffins. This is my go to recipe (making another batch right now😊) & the family can't get enough of it😁. Highly recommend this recipe👍
Thanks Bim, yourr recipes are simply amazing, I've made these before and will try them again! Really like that' you are on video now with demonstrating your techniques !
Thank you! This is a perfect recipe. I appreciate you showing us how to make English Muffins with sourdough. I've been looking for recipes for all my sourdough discard. :)
I made these today and followed the recipe exactly. My English muffins were underdone after the 5 mins in the oven. Would you recommend using a temperature probe to test doneness? I'll add the taste was 10/10. I don't mind the doughy texture lol but I want to give to my mom and knowing what internal temperature to shoot for would help. Thanks for the recipe.
I never check the temperature for the bread after baking, if it doughy it has 3 things, The starter not active, you under proof the dough and cooking time not enough. I live in Thailand 🇹🇭 so hot every rise quickly
I made a lot and packed up 6 pieces each bag the freeze them the whole bag, bring it out to normal fridge and eat it once a day, you can cut half and freeze them take it out and put into toaster just perfect. In the freezer up to two months.
Yes, after stove top while they’re still hot just popped them into the oven at 190’ degrees Celsius for about 4-5 minutes, keeping turning them over, they will pop up at the middle, taste one and you adjust them accordingly
Hi Bim made a batch this morning and going to make 2 more batches tonight I fed my starter at 2 pm and it’s already tripled in 2 hours can I make it up and maybe mix it all up and do stretch and folds and put in the fridge as I have been putting it ion the counter over nite as iam bc Canada so a lot cooler here now
My dough did not rise at all in the fridge. I did the 4 s/f and then directly in fridge. Should i bring to room temp snd then shape into balls, or shape direct from fridge without any rise?
I was looking for a good sourdough English muffin, and I stumbled on to this one. The 1st time I made this it was dense but I felt it was my process that caused the problem. So I made it again and made some changes. I didn't do the cold retard. I let it rest on the counter top over night to proof. I think it does better for me and doesn't take as long to rise. And I did add just a bit more starter. I will admit I am laze on the stretch and folds. and this recipe was forgiving of that. I did take my rubber scraper and do partial stretches at times (once I did it in the morning when I checked on it then let it rise more). but again, quite lazy on this. For me 95gram works for a good size muffin. I use a cast iron skillet and cover it for cooking. definitely a med low once heated up. I do about 5 mins on each side (turn the temp down if browns too quickly) and 350 in the oven for about 10 (while waiting on the next ones to finish cooking) so work perfectly. I like this recipe with less salt than another I saw for 22g. This recipe works great for us to use up our goat milk (from our goats). Sometimes we have extra so a perfect way to use this up. Awesome! Thanks for posting!!
I have to tell you they were amazingly delicious! Ty so much for your recipe! ❤ can you make them the same day? Or do you have to refrigerate them over night?
Thank you! I used 760 but got worried when my dough was very sticky. I added a bit more flour. I did the s and f and it’s in the refrigerator until tomorrow. I can’t wait to make them tomorrow!!!
Bim has the BEST recipe for sourdough English muffins. This is my go to recipe (making another batch right now😊) & the family can't get enough of it😁. Highly recommend this recipe👍
❤ Thank you so much for your comment 🥰
Have made these few times and are everyone’s favourite now! Thank you for sharing !!!
@@lisameggs6664 You’re welcome 😇
This is my go to EM recipe. It never fails me. Thank you, Bim!!
@@marycole6021 you are welcome🥰
Thanks Bim, yourr recipes are simply amazing, I've made these before and will try them again! Really like that' you are on video now with demonstrating your techniques !
Happy to hear that 🥰
I am so excited to make these! You are so beautiful, thank you for sharing your recipe and your sweet spirit with us!
Awww 🥰 you’re so sweet, you and your family will love this yummy bread
great video, Bim! thank you for sharing this technique with all of us 😍♥️👏🏻👍🏽♥️
You are welcome 🤗
Thank you! This is a perfect recipe. I appreciate you showing us how to make English Muffins with sourdough. I've been looking for recipes for all my sourdough discard. :)
I want this video to be place to visit every time people thinking about easy Sourdough English muffins
The absolute best tasting English muffins on the planet! Thank you Bim
The greatest compliment ever ❤️🥰🤗
Made your same day recipe today and they are awesome!! Thanks for recipe!
Happy that you like it 🥰
These look amazing and will be trying for sure
Thank you 😊 It will become your family favorite bread.
I have no doubt
I subscribed ❤ thank you for sharing
Enjoy baking 🥰
Thanks for sharing ❤ will try to bake it soon!
You’re most welcome, please subscribe so I can create more videos for everyone
Very good video!
Thank you
I made these today and followed the recipe exactly. My English muffins were underdone after the 5 mins in the oven. Would you recommend using a temperature probe to test doneness? I'll add the taste was 10/10. I don't mind the doughy texture lol but I want to give to my mom and knowing what internal temperature to shoot for would help. Thanks for the recipe.
I never check the temperature for the bread after baking, if it doughy it has 3 things, The starter not active, you under proof the dough and cooking time not enough. I live in Thailand 🇹🇭 so hot every rise quickly
Just made these-wonderful! Thank you for the recipe. Do you freeze them? If so, any tips?
I made a lot and packed up 6 pieces each bag the freeze them the whole bag, bring it out to normal fridge and eat it once a day, you can cut half and freeze them take it out and put into toaster just perfect. In the freezer up to two months.
Thank you for this.
You’re welcome ☺️
@@BimMilsomI have friends in Chang Mai that came from the US. His wife was born in Thailand.
@@Opinionteer Chaing Mai The best place to live in Thailand
Did you mean to put into oven after stove top cooking? If so at what temp and for how long? How do you know when they are cooked all the way through?
Yes, after stove top while they’re still hot just popped them into the oven at 190’ degrees Celsius for about 4-5 minutes, keeping turning them over, they will pop up at the middle, taste one and you adjust them accordingly
Hi Bim made the overnight recipe turned out great,just wondering what time of night do you start your dough for your overnight recipe
That’s great, I started my mixing process about 11 am.
Hi Bim! Do you ever used All purpose flour? Will it work on these muffins?
Hi Bim made a batch this morning and going to make 2 more batches tonight I fed my starter at 2 pm and it’s already tripled in 2 hours can I make it up and maybe mix it all up and do stretch and folds and put in the fridge as I have been putting it ion the counter over nite as iam bc Canada so a lot cooler here now
Yes, go ahead
How long after mixing ingredients do you start the 4 stretch and folds?
Once you mix your dough, let it sit for 30 minutes then do your first stretch and fold. Then 3 more after, all in 30 minute increments. ❤
Thank you for your support 🥰
I made these & the taste was good but they were dense; not light & fluffy like yours. Do you have any suggestions?
It may be your dough is not fully proof, try to proof longer and after pan bake please pop them into the oven
Would it help if I bulk ferment at room temperature until it doubles & then cold retard in the refrigerator overnight?
Can you leave the dough in the refrigerator longer than 12 hours?
Yes, it will be more sourness
Should the muffins be completely cooled before cutting open?
No need
I'm just starting with sourdough... what do you mean by 7 day old discard? Is this discard you put back in the frig for a week or do you feed it?
I mean I feed my starter once a week , and I use that, it means unfed starter
Your written recipe says bread flour but on the video you said all purpose. Which one is it? Thanks
Use the bread flour if you’re living in the USA, my AP flour has high protein content here in Thailand 🇹🇭 sometimes I use AP flour
Do you have to put eggs in it?
@@2cute18 If you don’t want you don’t have to
@@BimMilsom I made them without and they seemed fine.
What is the purpose of the eggs?
@ Make it more puffy
@ It make more puffy
My dough did not rise at all in the fridge. I did the 4 s/f and then directly in fridge. Should i bring to room temp snd then shape into balls, or shape direct from fridge without any rise?
Yes
I was looking for a good sourdough English muffin, and I stumbled on to this one. The 1st time I made this it was dense but I felt it was my process that caused the problem. So I made it again and made some changes. I didn't do the cold retard. I let it rest on the counter top over night to proof. I think it does better for me and doesn't take as long to rise. And I did add just a bit more starter. I will admit I am laze on the stretch and folds. and this recipe was forgiving of that. I did take my rubber scraper and do partial stretches at times (once I did it in the morning when I checked on it then let it rise more). but again, quite lazy on this. For me 95gram works for a good size muffin. I use a cast iron skillet and cover it for cooking. definitely a med low once heated up. I do about 5 mins on each side (turn the temp down if browns too quickly) and 350 in the oven for about 10 (while waiting on the next ones to finish cooking) so work perfectly. I like this recipe with less salt than another I saw for 22g. This recipe works great for us to use up our goat milk (from our goats). Sometimes we have extra so a perfect way to use this up. Awesome! Thanks for posting!!
Thank for the feedback
can I use active starter?
Of course, even better results
Is is bread flour or APF ? In video you said APF in recipe it says Bread flour which one is it?
@@teresamartins6025 Both work well, but Bread flour works better if your AP has lower percentage of protein
@@teresamartins6025 It can use both, my AP flour has high protein content.
I have to tell you they were amazingly delicious! Ty so much for your recipe! ❤ can you make them the same day? Or do you have to refrigerate them over night?
Hello. Is this 160 grams milk? Your written recipe says 760 grams milk?
I saying wrong amount, it should be 760 g. Of fresh milk
Is this right 760g of milk. Thats what I did but now thinking it's wrong ugh. Help!
Is it 160 grams of milk or 760 grams of milk? The written recipe says 760 grams.
760 g. I said it wrong
Thank you! I used 760 but got worried when my dough was very sticky. I added a bit more flour. I did the s and f and it’s in the refrigerator until tomorrow. I can’t wait to make them tomorrow!!!
@@jinnierivera3267 it’s sticky dough
Did someone hijack and steal your videos on Facebook? Milsom Puttasri?
The Facebook want me to verifying my page, so I have to change my Facebook from Bim Ollie Milsom to Milsom Puttasri
Thank you for your awear support for me 🩷
What is your new facebook page?
Milsom Puttasri