So, way back at the beginning of pandemic, I made these long rise whole wheat English muffins from the Washington Post.
Long rise English muffins
Then in June I tried out some sourdough ones, using a King Arthur recipe. They came out way too big, but were really good for egg sangwiches.
Giant English muffins – sourdough, of course
Same egg sandwich, different view, on Giant English muffins
So, now – in October – I tried the Washington Post recipe again, and replaced about 2/3 of the milk with sourdough discard. I think these are the ones that are just right.
Washington Post long rise English muffins with sourdough discard added
Buttered & bitten English muffin
And since it’s October, we get another Fall leaf shot for the overleaf.
How’s everybody doing? English muffin and pumpkin projects aside, I’m not sure there’s enough British Baking Shows to get me past the election …