Try this English Muffins, Homemade Pt 2 recipe, or contribute your own.
Suggest a better descriptionas long as you have achieved the necessary bubbles. You may let it wait at room temperature for an hour or more before baking; or you may even refrigerate it overnight. If it seems to have lost its bubble, you can bring it back to life by beating in another cup of flour blended with enough tepid water to make a batter; this will give the yeast something more to feed on and in an hour or so it will rise and bubble again as it gobbles its new food. You can even turn this batter into sourdough. Simply let it sit at room temperature for a day or two until it has soured, then bottle and refrigerate it. You can now use it in any sourdough recipe, or you can make sourdough English muffins: blend 1/2 cup of it with 1 cup flour and enough water to make a batter, add 1 tablespoon dissolved yeast, and let it rise; then beat in more flour and water, or milk, and add salt (proportions make no difference as long as you get your bubbles); let it rise and bubble again; and cook your muffins. Replenish the sourdough starter by mixing it with more flour and water or milk blended into a batter, and let sit at room temperature until it has bubbled up and subsided; refrigerate as before. Recipe by: Julia Child & Co. P-166 Posted to MC-Recipe Digest by "Max H. Mitchell"
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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