Still experimenting with sour dough... got brave and tried bagels!!!! Delicious, can’t wait try making muffins now, thank YOU for all your recipes and wisdom 😊🌿🕊
So I tried this recipe twice now and I have to say that my English muffins turned out absolutely fantastic ❤ Thank you for this simple yet great recipe! 😊
I’m so happy to see this! I’ve been making English muffins for several weeks now, using another recipe but now I want to try yours, because it is a bit simpler (did I see right, no kneading or folding? And overnight in the fridge is great).
Thank you for having easy print recipe , that’s how I row, I won’t bother with videos that don’t have easy print, that said can’t wait to try these🤗 Cricket from nor cal
Just used this recipe and they turned out so yummy! Made some for my partner who loves making his breakfast sandwiches with English muffins☺️ I appreciate your simple approach, and making the sourdough process feel less intimidating!
Thank you!! I love your recipe! I am lazy and the grands do not care what shape they are in, as long as I keep baking, so I just roll it out and cut in squares!!
Thank you so much for making sourdough cooking approachable. I hadn't tried it in the past because it was so time consuming and complicated, but you've made it easy to understand and I am thrilled with the results. Lately I've been making your English muffins and they are a hit among everyone who has eaten them! Just goes to show the old european ways have a lot to teach us even now. Thanks again
I'm a huge sun oven fan. I cook a ton in it in the summer. I used to live in LVNV and learned to cook outside when it was hot. I've started your sourdough starter today as I've struggled a lot (and I'm a proficient cook, baker) with sourdough (grrr). We are now in a Northern US climate and I think this doesn't help. I'm looking forward to using your sourdough starter to make bread and bake in my sun oven. Goodness willing. Thank you for these videos.
I soo appreciate you for this video, I lovvee English muffins but stop buying them beause of them making me ache, I am definately going to be making these, I am new to sourdough world, I mad a sourdough oval loaf, and I just made a Sandwich loaf and they both came out perfect, my Starter is doing her thing, Im soo hooked..These will be my Next creation with "Star" Which is her name, she is truly the star of the show who is "Rising" to the Ocassion so to speak She will produce many sourdough bakings Thanks again glad to be a subbie
Hello, can I make multiplied batches of the recipe at once? Like double, triple or quadruple the recipe all in 1 large bowl?? I would love to make an abundance all at once and be able to freeze them. Then take out how ever many you need. I have a son that isn't crazy about the corneal on them. Can I substitute like nothing, on them, or very light flour? I would love to hear your advice and input if you could please and thank you very much for your support and appreciate your time. 🎉 ❤ 😊😊😊 Please stay healthy and safe from any illness. Sincerely Sandy. From Wisconsin Rapids, Wisconsin, USA😊😊😊 PS. LOVE YOUR VIDEOS
I am so glad to hear you like this recipe! Yes, you can absolutely double or triple the recipe. These muffins freeze really well. You can also use semolina flour 😊 ~ Anja
Made this recipe and it was great! I am curious though, are we able to swap out AP flour for half bread flour and half rye flour? Or how would one incorporate rye flour to have a more nutritious and less glutenous dough?
Nice! Yes, you can add some or all whole grain flour but then you would have to adjust the amount of liquid. Rye flour probably needs about 50% wheat flour.
Is there a way to cook these in the oven it seems like in my cast iron on the lowest setting they still are cooking to fast and not puffing up and really raw inside
You can make the dough and let it sit in the refrigerator for up to 24 hours. What we don’t eat right away, we store in an airtight container for up to 3-5 days at room temperature. If they get too dry, you can crisp them up in the toaster. For longer storage, you can also freeze them while they’re still slightly warm for 3-4 months. Let them thaw at room temperature before serving or warm them up in the toaster. Here's the full blog post for your reference: ourgabledhome.com/easy-sourdough-english-muffins/ 😊~ Anja
Are you taking down this video? I keep getting a “something went wrong” error message when I try to watch it. Was going to do part two after letting the dough sit but now idk what to do!
Hm ... I don't take my videos down. I recommend you try again, maybe with a different browser. Also you can get the recipe here: ourgabledhome.com/easy-sourdough-english-muffins/ ~ Anja
Good question! You can open one and see how it is. You might have to adjust your cooking time slightly - or finish bake them in the oven at 350˚F for 10 minutes 😊 ~ Anja
I just started my third batch of these in three days. I'm trying get ahead of the kids and get some in the freezer, but I can't keep up with them! 😄 They are delicious and a great option on hot days so I don't have to turn on the oven. I used semolina instead of cornmeal, since it's hard to find in Australia.
This tutorial deserves two thumbs up!👍👍. Thanks so much for posting this. My wife and I are excited to give it a try!
Still experimenting with sour dough... got brave and tried bagels!!!! Delicious, can’t wait try making muffins now, thank YOU for all your recipes and wisdom 😊🌿🕊
Good for you! And I glad to hear you're enjoying my recipes and resources. Happy baking 😊 ~ Anja
So I tried this recipe twice now and I have to say that my English muffins turned out absolutely fantastic ❤ Thank you for this simple yet great recipe! 😊
Wonderful! My pleasure :)
I’m so happy to see this! I’ve been making English muffins for several weeks now, using another recipe but now I want to try yours, because it is a bit simpler (did I see right, no kneading or folding? And overnight in the fridge is great).
Yay! Yes, this recipe is so simple! Hope you'll make them soon 😊 ~ Anja
Making sourdough English muffins is my favorite way to use my starter in the warm months, so I'm excited to try your recipe. Thank you, Anja! 🙏💞
Nice! English muffins is the way to go when it's hot out. Have fun making them 😊 ~ Anja
Excellent recipe and so easy. Sourdough English muffins are my favorite. Thank you so much for sharing, Anya.❤
Thank you so much, Julie 💛
This is perfect timing, my starter is ripe and it’s very hot this summer. I’m going to make the English muffins , they sound wonderful.
Yay! Happy baking!
@@OurGabledHome I just finished my English muffins and they were easy and delicious! My husband promptly ate 2.
Just finished watching.... beautiful!!!! 😍😍😍
Thank you so much! I am so glad to hear you enjoyed the video 💛 ~ Anja
Thank you for having easy print recipe , that’s how I row, I won’t bother with videos that don’t have easy print, that said can’t wait to try these🤗
Cricket from nor cal
Thank you SO much for this recipe! I've been wanting a good sourdough English Muffin recipe and I always check your channel first. 😊
Yay! This makes me so happy to hear! Happy baking 💛 ~ Anja
Thank you Anja! I’ve made sourdough English muffins before. They are delicious.
Yes, they are so good 😊 ~ Anja
Just used this recipe and they turned out so yummy! Made some for my partner who loves making his breakfast sandwiches with English muffins☺️
I appreciate your simple approach, and making the sourdough process feel less intimidating!
Fantastic! So glad to hear!
Thank you!! I love your recipe! I am lazy and the grands do not care what shape they are in, as long as I keep baking, so I just roll it out and cut in squares!!
That's great! So glad you like it :)
Anja, Love English Muffins....and your Sourdough Recipe. Thank you for sharing. Will be
making them soon.
Great! Happy making 💛 ~ Anja
Brilliant, thank you this is exactly what I was looking for.
I just made English muffins yesterday for the first time with sourdough. Yours look beautiful. I will try your recipe next time! They are beautiful!
Wonderful!
I made these with fresh-milled flour, half hard red, half soft white berries. They were absolutely delicious! Thank you!
Yay! I am so happy to hear that!
Thank you, your converter is wonderful! Blessings to all.
I am so glad to hear that 😊 ~ anja
Thank you
Thank you so much for making sourdough cooking approachable. I hadn't tried it in the past because it was so time consuming and complicated, but you've made it easy to understand and I am thrilled with the results. Lately I've been making your English muffins and they are a hit among everyone who has eaten them! Just goes to show the old european ways have a lot to teach us even now. Thanks again
Glad you liked it!
Ein tolles Rezept ohne viel Schnickschnack, ich werde es sich nachmachen 👌🏼 viele Grüße aus der alten Heimat.
Thank you so much for your sweet comment 💛 ~ Anja
I have these proofing right now I’m so excited and always amazed when I do any sourdough baking. ☺️😃
Wonderful!
They turned pretty much perfect 😭🤤🙌🥳 thank you for your wonderful recipes ☺️
I'm just getting *started* with sourdough. I can't wait to try these. Thank you!
Have fun!
I'm a huge sun oven fan. I cook a ton in it in the summer. I used to live in LVNV and learned to cook outside when it was hot. I've started your sourdough starter today as I've struggled a lot (and I'm a proficient cook, baker) with sourdough (grrr). We are now in a Northern US climate and I think this doesn't help. I'm looking forward to using your sourdough starter to make bread and bake in my sun oven. Goodness willing. Thank you for these videos.
That is awesome! You are so welcome!
I'm making these immediately this morning. Thank you for this easy recipe! I've tried one other recipe but don't want to use it again.
Yay! That's great! Have fun making them 👩🍳 ~ Anja
They look amazing...I will be making these as soon as my (your) sour dough starter is ready.
Have fun!
I live in Texas and it’s hotter than the Devil’s waiting room but I’ve never thought it was too hot for baking sourdough bread
Danke
Thank you! Your are the best to explain the process… look delicious 😋 thank you for share!
My pleasure 😊
Thank you for this excellent recipe ❤
Hope you enjoy it!
They look delish!!
Thank you 🙏
Yummy 😋
Thanks for the recipe
So glad to see this 😊. I was wondering if after you bake them can you freeze them. Then take them out ass needed and pop in the toaster? Thank you ❤
Hi, you may find my full blog post helpful: ourgabledhome.com/easy-sourdough-english-muffins/😊 ~ Anja
Did you make the white pot holder?
So very cool!
Another great recipe ❤
Thank you so much, Michelle 💛
I soo appreciate you for this video, I lovvee English muffins but stop buying them beause of them making me ache, I am definately going to be making these, I am new to sourdough world, I mad a sourdough oval loaf, and I just made a Sandwich loaf and they both came out perfect, my Starter is doing her thing, Im soo hooked..These will be my Next creation with "Star" Which is her name, she is truly the star of the show who is "Rising" to the Ocassion so to speak She will produce many sourdough bakings
Thanks again glad to be a subbie
Yay! So glad to hear you're having fun with "Star"! Happy baking 💛 ~ Anja
Hello, can I make multiplied batches of the recipe at once? Like double, triple or quadruple the recipe all in 1 large bowl?? I would love to make an abundance all at once and be able to freeze them. Then take out how ever many you need. I have a son that isn't crazy about the corneal on them. Can I substitute like nothing, on them, or very light flour? I would love to hear your advice and input if you could please and thank you very much for your support and appreciate your time. 🎉 ❤ 😊😊😊 Please stay healthy and safe from any illness. Sincerely Sandy. From Wisconsin Rapids, Wisconsin, USA😊😊😊 PS. LOVE YOUR VIDEOS
I am so glad to hear you like this recipe! Yes, you can absolutely double or triple the recipe. These muffins freeze really well. You can also use semolina flour 😊 ~ Anja
Hi Anja, what would you use as "cornmeal" in Germany? Is that Polenta? Greetings from Hessen and thanks for the inspiration!
Ja, genau, Polentamehl
@@OurGabledHome danke! Die sind schon mehrfach total lecker geworden!
If I’m using the method where i pinch off a golf ball sized if i don’t have enough starter, when would i do that since there’s eggs added?
You do that before you add any additional ingredients.
Made this recipe and it was great! I am curious though, are we able to swap out AP flour for half bread flour and half rye flour? Or how would one incorporate rye flour to have a more nutritious and less glutenous dough?
Nice! Yes, you can add some or all whole grain flour but then you would have to adjust the amount of liquid. Rye flour probably needs about 50% wheat flour.
Can these be made the same way for gluten free muffins please? Thank you
This recipe is so much better than the 2.7M view alternative. Go figure.. But thank you!
You're welcome!!
Could I just cut them into squares instead of using the biscuit cutter?
Yes, absolutely!
Hi, like your recipe. However, I really like your flour container. Where did you get it and does it have a lid? TY.
OMG, I have had that flour container so long, don't remember where I got it. Target maybe? And yes, it has a glass lid.
Hi there do we not need to make any coil folds ?
I don’t but you can
Get a digital thermometer. 190 internal I have been told.
i'm new would it be possible to do this recipe without sourdough??
Sure but then you would have to use yeast and adjust the recipe accordingly ~ Anja
We make ours square
This prevents rerolling
That sounds great! Thank you so much for sharing 😊 ~ Anja
That sounds like a great idea 👏🏼👍🏼👍🏼
excellent idea!
I wonder if they can be baked in a hot oven? I dont have a lid for my cast iron skillet
I haven't done that myself but that should work 😊 ~ Anja
Do you have a recipe for pfeffernüsse? ❤
Not yet!
I've been watching other recipes and they all add an egg. Thoughts?
Sure, you can do that if you like; I don't 🤷♀️ ~ Anja
Do you have to rise in fridge? What about in a cool house for 8 hours?
If your house is coo, you can let them rise on the counter, too!
Is there a way to cook these in the oven it seems like in my cast iron on the lowest setting they still are cooking to fast and not puffing up and really raw inside
Yes, you can always bake or finish them in the oven at about 350 degrees until not gooey any more.
@@OurGabledHome if baking in oven, would that also be for around 8 to 10 minutes?
Thought I’d make today after work. Can I let rise on counter or overnight - instead of refrigerating
You can make the dough and let it sit in the refrigerator for up to 24 hours. What we don’t eat right away, we store in an airtight container for up to 3-5 days at room temperature. If they get too dry, you can crisp them up in the toaster.
For longer storage, you can also freeze them while they’re still slightly warm for 3-4 months. Let them thaw at room temperature before serving or warm them up in the toaster.
Here's the full blog post for your reference: ourgabledhome.com/easy-sourdough-english-muffins/ 😊~ Anja
Can you recommend a substitute for honey in this recipe?
You can use regular sugar 👍 ~ Anja
@@OurGabledHome Ok great. Thank you.
Are you taking down this video? I keep getting a “something went wrong” error message when I try to watch it. Was going to do part two after letting the dough sit but now idk what to do!
Hm ... I don't take my videos down. I recommend you try again, maybe with a different browser. Also you can get the recipe here: ourgabledhome.com/easy-sourdough-english-muffins/ ~ Anja
What is GF flour?
It''s gluten-free flour😊 ~ Anja
Can't we make square English muffins and then avoid all that cutting and trimming?
Sure, that would work!
I just got done baking them. They are gummy in the middle 😢 what happened?
Various reasons ... not proofed long enough ... underbaked ...
I thought you shouldn't use a metal bowl? Is that not an issue?
Aluminum can be an issue but every bakery uses stainless steel so I'd say it's a myth ~ Anja
How much butter do you use?
Here's the recipe: ourgabledhome.com/easy-sourdough-english-muffins/ ~ Anja
How do you know if they are done or not??
Good question! You can open one and see how it is. You might have to adjust your cooking time slightly - or finish bake them in the oven at 350˚F for 10 minutes 😊 ~ Anja
I just started my third batch of these in three days. I'm trying get ahead of the kids and get some in the freezer, but I can't keep up with them! 😄 They are delicious and a great option on hot days so I don't have to turn on the oven. I used semolina instead of cornmeal, since it's hard to find in Australia.
I'm glad to hear that. Hope you enjoy it!
I made these a couple of days ago..they turned out great tasting but they were a little too dense, can you tell what could cause that?.. thank you
Maybe the starter wasn‘t at it‘s peak or they would needed a longer rise time ~ Anja
Hola! muy buena receta ,pero por favor pongan subtitulos en español. saludos y gracias!!
Hello. Is it okay to rest the dough for first rising in room temperature? (Not putting it in the fridge)
Thankyou ❤
That might be ok but I would watch it ~ Anja
Where can I get the printable converter, I do not see it here? Thank you
Here's the link: awesome-experimenter-1997.ck.page/b8522c3ee0 Happy making 😊 ~ Anja