English Muffin Experiment

If there are any traditional British English Muffin lovers out there, please turn your head and plug your ears or, cover your eyes.

After buying English Muffins from the local bread lady, I thought . . I can make those! I’ve made them before. They’re so yummy and to me, taste so much better than the ones we buy in the store. The bread lady’s muffins tasted homemade. Then I got the idea to start with the salt rising bread starter so last night I made two starters . . one for one loaf of bread and one for making English Muffins. This morning I stirred up the second starter for both recipes, placed them back in the proofer and I went off to knitting.

When I got home, the starter was bubbly and ready to be used.

I used the one bowl to make a loaf of bread and used the other starter to make English Muffins.

For the cast iron biscuit pan for 7 muffins, each ball of dough for those was 66 grams. Three, from the leftover dough went into a skillet with English Muffin Rings. The dough balls for each of those were 100 grams. Those amounts seemed just about right.

Seven medium and three large muffins.

Then there were seven medium muffins and 2 large muffins. Vince had half with just butter on his and I had butter and strawberry fig jam on mine. Bet I know whwat we’ll be having for breakfast for the next few days.