| English muffins bear no resemblance to 95 percent of the
other muffins.
They are flat, 4 to 5 inches in diameter, and usually coated top
and bottom with cornmeal. The leavening or rising agent may be either
fresh yeast or what is known among bread bakers as "sourdough starter.
If you like English muffins with a tangy flavor, I would recommend using
sourdough starter recipes. Making sourdough starter, which is contained
in a recipe of its own, may take some practice and experimentation.
It does not always work the first time. Don't be discouraged.
Try again.
If you do not want to go to the bother of making and maintaining a supply
of sourdough starter, recipes which call for use of packaged yeast will
likely suit you better. A small amount should always be tested in
a little warm water with 1 teaspoon of sugar added, to see that it is still
active. If it is no longer active and does not bubble and rise in
the bowl within 5 to 7 minutes after testing, you need a new package of
yeast.
As yeast is a slow-acting leavening agent, English muffins recipes need
about 2 hours of your time, although 1 1/2 hours of that is just to allow
for rising. |
OTHERS
(DOUGH / PÂTES)
Multi-Grain
Bread with Sesame, Flax and Poppy Seeds