I haven’t been making English Muffins because . . since I’m the only one here, I eat too many of them. I do freeze them on a cookie sheet and then vacuum seal them two or three to a bag so I don’t have to eat them all before they get moldy.
This is the recipe I mostly use.
This batch won’t get moldy because there are only two left. I was cooking four of them and walked away for too long and they burned . . like stink up the entire house burned! Then I took six to a friend. The last time I showed them on Facebook, a friend’s husband let me know how much his wife loves English Muffins and I told him I’d make some for her but I hadn’t made any since then so I delivered some to her this afternoon.
I’ve stirred up another batch and will finish them in the morning.
Christina Coats says
Oh my we are only just seeing more sourdough bread in our local bakery. Brilliant step by step on how to make a starter. Plus English muffins yummy. I see a Dutch oven is used for sourdough bread .I have never heard of such a thing. Is there an alternative anyone?
Judy Laquidara says
In my opinion, in order to make the best bread you can bake, you need a heavy duty pot with a lid. It doesn’t have to be a huge Dutch oven. I use a smaller one for most of my loaves.
Laura Haynes says
Which lidded pot so you use for most of your bread?
Judy Laquidara says
For the muffins, I used a cast iron skillet with a lid from one of my regular pots. My cast iron lids are mostly still in Texas but the one I used worked great because it sat just a bit down in the pan, but not touching the top of the muffins and created a bit of steam right near the top of the muffins. It doesn’t have to be a lid made for the pot – just something to keep the heat in and act a bit like an oven.