Since my sourdough starter was doing really well, I decided it was time to do something with it. I really liked the no-knead dough in a bucket idea so I ran with it. The ratio is 6-3-3-13, which is 6 cups of water, 3 tablespoons salt, 3 cups starter and 13 cups of flour. I mixed it all together very well and placed in a large food container I purchased (I knew I couldn't get a bucket in my fridge so I got a rectangular container which is flat and fits well). I then put it in the fridge overnight. To make the English Muffins, or rustic muffins since they are not cut out, I just sprinkled the top of the took a small amount of dough and shaped it into a thin circular shape. I was making stew at the time so I wanted to wait until that was done before I started to cook them. I let my cast iron 2-burner griddle heat up and cooked on each side until browned. The stew was just a basic beef stew with lots of veggies. I feel I have not eaten enough vegetables so I was really craving them. Here is what supper looked like:  |
| Big Bowl O' Beef Stew and english muffins, aerial view. |
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| Close up, after butter melted. |
The english muffins puffed up a lot waiting to cook them so I found they didn't cook all the way through even though I was only cooking them on three. They will be great for toasting, but I do not like doughy bread products where the middle is kind of uncooked (Mark does). I will probably make them again, but a lot thinner as I didn't realize just how puffy they would get. I did eat the outer crust and it was yummy :). I'm not sure what I'll make next as there are so many things. I may make tortillas because there is something yummy I want to make soon. Cinnamon rolls are also a big hit here.
