Sourdough English Muffins are not a recipe I would recommend. Yet, here I am posting it. Why?
The most real reason I can give you is bragging rights. Yep, I made these. Eighty hours and twenty minutes later, we had these amazing Sourdough English Muffins. I can’t even say that I made these for the love and glory of my children. We are empty nesters, and yeah, we ate them by ourselves.
Why, oh why would I spend 3 days making bread rolls that I could have simply tossed into my grocery cart as I rolled down the bread aisle at the super market?
Sourdough English Muffins Take Time
Part of being a writer is doing weird things so you can talk about them. Like accidently running over a snake, and then deciding you are going to learn home taxidermy, throwing the snake in your truck, and then 15 seconds later, throwing it out again because it smelled like a rotting snake. Or making a mini-movie about a loaf of bread on its epic journey from the Upper West Side of Manhattan to our ranch at the Mexican border. (It’s a thing on my Instagram feed, FYI.) It’s the experience that is worth writing about.
So even though making Sourdough English Muffins was like watching a German opera (ie: never ending) I did it. And then we ate them. And they were good, but not worth the eighty hours and 20 minutes.
It’s the Experience that Counts
On the plus side…hmm…I’m thinking. What are the plusses here? Okay I’ve got it. I can say I made them. Done. But seriously they are quite delicious, and I will use the sourdough starter to make a pancake supper later in the week.
This is a recreation of a recipe from one of my absolute favorite books – Better That Store Bought by Helen Witty and Elizabeth Schneider Colchie. A family member from Mexico gave me her copy, and I treasure it. It’s well worn, and I paper-clipped the gift card into the opening pages.
Okay, that’s why I made these English muffins. I love the book, and the person that gave me the book. Any excuse to luxuriate in the good will of a gift is motivation enough. Eighty hours and twenty minutes worth.
I have not made your exact recipe but I made one very similar a few years ago and it was well worth the 3 day wait. The flavor is amazing. Thomas’s can’t come close. I have shortened the time by keeping sourdough starter on hand in my fridge. I use the starter for bread and amazing waffles. Give starter a try-it’s fun.
Thank you Adrian! I will try putting together a starter, that is agood idea! I am working on sauerkraut this week, but I can already tell it needs to get dumnped and started again. Bad recipe. Sigh. But yeah my starter is gone, so time to get that going too. Thanks for the reminder!
MG