Okay, call me crazy if you want... it is 12:00 am and while I am typing up this post... I am in the middle of making a quadruple batch of these amazing Sourdough English Muffins! They are SO SO good! Thankfully, I don't do late night baking often. Only when I need to make a large batch of something or couldn't find the time to make it before dinner. So, I have to wait till the kiddos get into bed, organize the house a bit and then get started.
I think it is worth it because we will have fresh english muffins for breakfast tomorrow... well, actually, later this morning :oP LOL!!
Anyway, I remember loving english muffins growing up. There was just something about the texture and taste that is so much better than a piece of toast for breakfast :o) My hubby especially loves english muffins. I remember him talking about how much he loved making egg sandwiches, tuna melts and slathering jam/butter on thick slices of english muffins. So, of course, when I saw that GNOWFGLINS Sourdough eCourse had a recipe for sourdough english muffins... I had to try it out!
I made these guys last week and can't believe how easssy they were to make. I was a little apprehensive when I first started out, but was so excited at the end how awesome they came out. When my hubby ate 3 english muffins the next day, gave me 2 thumbs up and my girls begged for more... I knew I had a winner!
I pretty much followed this recipe for the english muffins and only had to add a little more flour after kneading in the the honey, sea salt and baking soda. I found it very sticky... even after I used olive oil to prevent it from sticking all over my table and hands. I almost gave up and was ready to toss it because it was so sticky. Thankfully, I was able to save it by add more flour and kept on kneading it until it was smooth. I was too stubborn to give up that easy! LOL! Because I added more flour, I was worry that it was going to come out heavy and thick, but it was fluffy and thick in a light way... perfect! Plus, the flavor was simply superb!
This time around, I made sure to add more flour to get the dough pretty stiff. I found that it relaxed alot during the fermenting time. It wasn't as sticky as the first time around, but I knead the dough in flour instead of olive oil. I like it better that way :o)
Don't waste time thinking if you should do this or not... go and get it done! It is so easy and SO yummy! My family and I are in love with these delicious guys :o)
Whole Wheat Sourdough English Muffins
I pretty much followed this recipe for the english muffins and only had to add a little more flour after kneading in the the honey, sea salt and baking soda. I found it very sticky... even after I used olive oil to prevent it from sticking all over my table and hands. I almost gave up and was ready to toss it because it was so sticky. Thankfully, I was able to save it by add more flour and kept on kneading it until it was smooth. I was too stubborn to give up that easy! LOL! Because I added more flour, I was worry that it was going to come out heavy and thick, but it was fluffy and thick in a light way... perfect! Plus, the flavor was simply superb!
This time around, I made sure to add more flour to get the dough pretty stiff. I found that it relaxed alot during the fermenting time. It wasn't as sticky as the first time around, but I knead the dough in flour instead of olive oil. I like it better that way :o)
Don't waste time thinking if you should do this or not... go and get it done! It is so easy and SO yummy! My family and I are in love with these delicious guys :o)
that my mother-in-law got for me. They make fantastic snacks for all of us, especially now that Naomi is going to Kindergarden in the mornings (primarily to learn Spanish). Like clockwork, she asks for her snack exactly at 9:30! She's funny that way :o)
. I got this recipe from 
with oil and coconut flour. Spoon in 1 Tbsp of batter into each cup. Bake for 10 - 15 minutes. Let it cool completely before removing it from the cups to insure that it the whole muffin will come out.
