|Source: Jacob Burton|
|Prep time: 24 hours||Cooking time: 22 minutes||Total time: 24 91666666666667⁄250000000000000 hours|
These sourdough English muffins are great simply toasted with butter or used in a sandwich. The Parmesan and herbs were added for a bit more complexity since this recipe was developed specifically for a breakfast sandwich application. However, the herbs and Parmesan can be left out, or swapped for any other flavors you want. Just remember, if you add to much of any extra ingredient to this recipe (say pine nuts), you will get a denser result as the weight of the ingredients will hinder proofing and oven spring.
The hydration rate on this formula is 70% 80%, which is a little on the low side for English muffins. However, this still yields a great end product that is easy to work with.
One thing you may want to play around with is raising the hydration rate to as much as 90-95%, dropping the starter amount used, which will yield a longer, slower bulk fermentation. In this approach you would only do a few stretch and folds during bulk, which will lead to a more open crumb. However, this approach may frustrate a less experienced baker as higher hydration doughs are much more difficult to work with. Commercial Yeast If sourdough starter is not available, you can use 5 grams of instant yeast instead. You also will need to add 95g flour and 95g milk to the recipe to account for the missing starter.