What’s going on in the parsonage? Experiments! I decided that I was going to experiment in the kitchen every day this week. First I wanted to try something I’ve never made before. So for my first experiment I made:
I got 25 muffins for just pennies. These freeze great, so we’ll be able to enjoy them for a long while!
Then the muffins are transferred to a skillet where they are cooked on medium heat until browned. They are then placed in the oven for a few minutes to finish baking the insides.
Here’s the recipe for the Sour Dough muffins from King Arthur Flour:
2 tablespoons (7/8 ounces) granulated sugar
2 cups (16 ounces) warm water, 105° to 110°F
1 tablespoon active dry yeast
1 cup sourdough starter
7 to 8 cups (1 pound, 13 3/4 ounces to 2 pounds 2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (1 1/2 ounces) non-fat dry milk
1/4 cup (1/2 stick, 2 ounces) butter, at room temperature
1 tablespoon salt
1/4 teaspoon sour salt (citric acid), optional
approximately 2 tablespoons cornmeal or semolina
In a large mixing bowl, dissolve the sugar in the warm water. Stir in and dissolve the yeast, and then mix in the sourdough starter and 1 cup of flour. Let this sit for a few minutes, until the mixture begins to bubble.
Add the dry milk, butter, salt, sour salt (if you’re using it; it’s a nice flavor-booster) and a second cup of flour, and beat well. Add 5 to 6 cups of flour, one cup at a time, to form a dough that holds together and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead it until it’s smooth and springy, but slightly on the slack side, about 8 minutes. Add flour only as necessary to prevent sticking. Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides. If you want muffins with just a hint of sourness, cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size, 1 to 1 1/2 hours, and proceed from * below. If you want muffins with a more pronounced sour flavor, be sure to add the sour salt to the dough for extra tang; then cover the finished dough with plastic wrap or a damp towel and let it sit overnight, or up to 24 hours, in a cool place.
* When the dough has risen your chosen length of time, punch it down, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes (to relax the gluten). Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness. Cut the dough into 3-inch rounds; re-roll and cut any remaining scraps. Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled baking sheets (12 or 13 rounds per sheet), sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 1 hour.
Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350°F, or to an ungreased frying pan that has been preheated over medium heat. Cook them for about 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F. Remove them from the griddle and cool on a rack. Note: If you find you’re having trouble getting the muffins to cook all the way through on a griddle, cook on both sides as directed, then finish in a 350°F oven.
Yield: twenty-five 3-inch English muffins.
Have you recently experimented with a recipe you’ve never made before? Don’t be afraid to try something new! It’s a great feeling of accomplishment! “The desire accomplished is sweet to the soul.” Proverbs 13:19 If you don’t want to go to the fuss of these muffins, try English Muffin Toasting Bread.
Wait ’til you see what I’m baking up for tomorrow!
From my parsonage windows,