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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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On Wed, 14 Jan 2009 06:56:08 -0800 (PST), Doc >
wrote: >On Jan 13, 7:49*am, Boron Elgar > wrote: >> On Mon, 12 Jan 2009 21:10:26 -0800 (PST), Doc > >> wrote: >> >> >On Jan 11, 2:23*pm, Boron Elgar > wrote: >> >> I had every intention of making English Muffins today, but the lousy >> >> weather was really bothering my arthritis, so I made the dough into >> >> loaves and baked it. I have done this before with some of the dough >> >> and it has always made really wonderful bread with ingredients I >> >> rarely think of as going all together in a loaf. >> >> >Boron, >> >What is the purpose of the soda? Two teaspoons seems like a lot, and >> >it would seem to neutralize the acid and produce CO2, but if you knead >> >it much I would expect the gas to dissipate. >> >Doc >> >> The baking soda is there because it is really English Muffin dough and >> needed for the quick reaction to griddle the muffins. Since the extra >> dough from one batch made such a spectacular loaf and had wonderful >> oven spring, I left it in when I intended only to make the dough into >> baked loaves, rather than stove-top muffins. >> >> My tendency is not to measure at al when I bake, and I have ditzed >> with this "recipe" over the past year or so, too, and had to try to >> resurrect measurements for the post. *You are certainly welcome to try >> it with less baking soda and report back on results. >> >> Boron > >Boron, >Thanks. I think I understand and I will give it a try. >My English muffin formulation is a little stiffer (see below for a >smaller batch size) and without the soda, but it has been a long time >since I ran it. I will do a side by side run with the same starter >and flour. >Doc > >2c active sourdough starter >2 T sugar >1/2 t salt >1 3/4 c all-purpose flour > >• Combine starter, salt, sugar, flour, >• Knead until soft and smooth >• Roll on floured surface to 3/8” thick >• Cut into 4” diameter rounds (use a muffin ring) >• Place on floured surface in greased (1” deep) muffin rings >• Let rise until doubled >• Fry on lightly greased griddle @325°F for 5 min >• Remove muffin ring, turn and fry second side for an additional 8 >min. Looks like a good recipe. Mine does make decent regular muffins, too. Looking around online, you can find any number of sourdough muffin recipes. I am amazed by how many variations are out there. Boron |
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