DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More (Homegrown City Life) by John Moody & Jessica Moody

Author:John Moody & Jessica Moody [Moody, John]
Language: eng
Format: azw3
Publisher: New Society Publishers
Published: 2020-05-26T00:00:00+00:00

Oven Versus Stovetop

English muffins are traditionally made by browning each side on a skillet on the stovetop. We found we can get a similar and more consistent result with far less hands-on work using good bakeware in the oven instead.

You could do this on your stovetop if you prefer. Warm a skillet over medium heat, preferably a cast iron or similar skillet. Add a small amount of oil, and cook a few muffins until browned on one side. Flip them and cook until the other side is browned.

Sometimes the inside will need additional time to cook. If so, place the muffins on a cookie sheet and put into a preheated 325°F oven. Flip them every 5 minutes until they are fully cooked, usually 10 to 15 minutes.

MILK ALTERNATIVES

Many of our recipes use milk, but you can easily substitute similar liquids, such as buttermilk or equal parts of yogurt and water. Or, if you need a dairy-free final product, use coconut milk. Nut milks may work, but because of their fat and protein content, may require some recipe modifications.

With any substitution, remember what we said earlier about knowing your dough! Its consistency is usually more important than the measurements, so adjust flour and liquid amounts as needed.

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