Sourdough English Muffins which also can be made as burger buns, and which dont even have to be sourdough - what more could you ask? Yield: 8-10 muffins/buns =46rom: Ron Parker, inspired by a recipe from Catherine Devine, Ithaca, NY In the evening, in an approximately 10-inch mixing bowl put ingedients for Mix A or b, (not both!) if you dont have or like sourdough breads, use Mix B. Mix with a fork, cover with plastic wrap and let sit overnight in a warm place. Next morning sprinkle sugar and salt over the bubbly mass. Then slowly mix in up to a cup of flour. Start with a third to a half cup, and mix in the bowl until the dough is free from the bowl and has lost much of its stickiness. Then knead in more flour on a floured surface, kneading for about 10-15 minutes to get a smooth, silky, elastic dough. Knead in only enough flour to control stickiness, which will vary with seasonal dry/wet cycles. Divide dough into 8-10 equal portions, roll between your hands to make balls. 8 portions will make nice large-sized burger buns. 9-10 portions will make standard English muffin sizes or smaller buns. Place muffins/buns on a cookie sheet well covered with corn meal, allowing some space between them so they dont touch after rising. Cover with a floured towel, then a sheet of plastic, and let rise until they are about doubled in thickness. This will take several hours, depending on how warm the room is. =46or English muffins: When risen, use a pancake turner to carefully lift muffins from the cookie sheet and place cornmeal side down onto a moderate heat frying pan or griddle (seasoned cast iron is great here). Turn the muffins frequently to prevent burning. They should be cooked only until light brown, because they will be toasted later. =46or hamburger buns: When risen, place cookie sheet with risen buns into a 400 degree oven on top of a baking stone slab. The slab is not absolutely necessary, and if you dont have one use the upper oven rack with a piece of foil partly shielding the underside of the cookie sheet from the direct heat of the lower burner on the lower rack. Bake for 12-15 minutes until golden brown. If you like a lighter bun, make 10 portions, and let them rise a bit longer. Posted to Digest bread-bakers.v096.n063 From: Ron Parker
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 11.6mg||0 %|
|Potassium 437mg||12 %|
|Total Carbohydrate 85.7g||25 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 80.4g|
|Protein 7.6g||11 %|
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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.
Calories per serving: 359
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