Decided to make something today to try and use up some of the extra sourdough I have hanging around. So I hunted around and came across this recipe from Mike Avery’s SourdoughHome.com website.
We’re probably all familiar with English Muffins, whether bought from the bread shelf at the local grocery or, if you’re lucky, home made. And one of the big calling cards to an english muffin is the texture and the “nooks and crannies” you get by spitting them with a fork and toasting, then those little peaks and valleys crisp right up and manage to hold on to way more butter and/or jam.
Well, this isn’t like that.
But it’s close: instead of being individual rounds of bread cooked up on a griddle (yes, the “normal” english muffin is cooked on a stovetop, not baked) this one is formed into a loaf and baked, then sliced. Just like regular loaf bread.
We’ll discuss the taste and texture at the end. So let’s get our ingredients out and mix us up a batch.
