B for Baking #1

English muffins is one bread that I enjoy making because it is quick and easy for me to make and I do not need them to cool down completely before I could savour them.


Also, they freeze just as well as the long baking breads.


For this first baking adventure, I will feature my tested and perfected recipe using non-wheat flour mix and sourdough starter which I made from scratch.

Sourdough English muffins

What you need to have:

Ingredients

3/4 cup sourdough starter (spelt flour)
1 cup distilled water
1.1/2 tsp instant yeast
1 Tsp sugar
1 egg

1 cup white rice flour

1/2 cup potato starch

1/2 cup spelt flour

1.1/2 Tsp psyllium husk

1.1/2 Tsp golden flaxseed meal

2 Tsp milk powder

1/4 tsp salt

3 Tsp oil (rice bran and extra virgin olive oil)

oil for greasing container

white rice flour for dusting

Apparatus

measuring cups and spoons

a large bowl

a wooden spoon

a proofing container with cover

3" cookie cutter

a non-stick frying pan or griddle

a wire rack

a zipper bag

What you need to do:

1. In a large bowl, combine sourdough starter, distilled water, instant yeast, sugar and egg. Mix well with a wooden spoon.

2. Add rice flour, potato starch, spelt flour, psyllium husk, flaxseed meal, milk powder and salt into the yeast mixture and mix again until a soft dough is formed.

3. Add oil and knead for 5 mins. The dough should be a bit tacky.

4. Transfer into a well-oiled container with a cover and refrigerate overnight.

5. By next morning, the dough would have doubled in size. Let the dough rest at room temperature.

6. Dust your work area with white rice flour. Roll out the dough to 1" thick and cut out using a 3" cookie cutter or divide and shape into balls and flatten to 1" thick using your hands. (I would usually get about 9 balls of ~ 95g - 100g each)

7. Cover and leave to rise in a warm area for about 45 mins.

8. Heat up frying pan or griddle on the stove over medium-low flame and bake each side, covered, for ~ 12 mins. The muffins should be ready when the sides are golden brown and sound hollow when tapped.

9. Remove from heat and let cool on a wire rack.

10. Enjoy the muffins while they are warm, split in half, always, with a fork, and eat with your favourite toppings.

11. Let cool completely before freezing the leftovers in a zipper bag.

my English muffin with a hole

split it in half, always, with a fork

eat it with Kalles caviar and soft-boiled egg

or eat it with scrambled egg

My baking adventure is to be continued with a blog that will feature my homemade sourdough starter.