Side Pannel
English Muffins, Homemade Pt 2
English Muffins, Homemade Pt 2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast, Yeast, Brunch
Ingredients List
- See part 1
Directions
as long as you have achieved the necessary bubbles. You may let it wait at
room temperature for an hour or more before baking; or you may even
refrigerate it overnight. If it seems to have lost its bubble, you can
bring it back to life by beating in another cup of flour blended with
enough tepid water to make a batter; this will give the yeast something
more to feed on and in an hour or so it will rise and bubble again as it
gobbles its new food. You can even turn this batter into sourdough. Simply
let it sit at room temperature for a day or two until it has soured, then
bottle and refrigerate it. You can now use it in any sourdough recipe, or
you can make sourdough English muffins: blend 1/2 cup of it with 1 cup
flour and enough water to make a batter, add 1 tablespoon dissolved yeast,
and let it rise; then beat in more flour and water, or milk, and add salt
(proportions make no difference as long as you get your bubbles); let it
rise and bubble again; and cook your muffins. Replenish the sourdough
starter by mixing it with more flour and water or milk blended into a
batter, and let sit at room temperature until it has bubbled up and
subsided; refrigerate as before.
room temperature for an hour or more before baking; or you may even
refrigerate it overnight. If it seems to have lost its bubble, you can
bring it back to life by beating in another cup of flour blended with
enough tepid water to make a batter; this will give the yeast something
more to feed on and in an hour or so it will rise and bubble again as it
gobbles its new food. You can even turn this batter into sourdough. Simply
let it sit at room temperature for a day or two until it has soured, then
bottle and refrigerate it. You can now use it in any sourdough recipe, or
you can make sourdough English muffins: blend 1/2 cup of it with 1 cup
flour and enough water to make a batter, add 1 tablespoon dissolved yeast,
and let it rise; then beat in more flour and water, or milk, and add salt
(proportions make no difference as long as you get your bubbles); let it
rise and bubble again; and cook your muffins. Replenish the sourdough
starter by mixing it with more flour and water or milk blended into a
batter, and let sit at room temperature until it has bubbled up and
subsided; refrigerate as before.
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