My mom just turned me on to Ben Starr..... I love you!!! You make awesome videos and I LOVE the geeky sciency part!!! Way to go Ben!!! Thank you for making all of these videos for us!!! YOU ROCK!!!
Starr Starter awakened from his deep sleep in the cold holding chamber and rose to a standing ovation! Newly fed and ready again for slumber, he bid adieu. His new buddy Buttermilk accepted his award and joined him in the non-expiration section of the chamber, both dreaming of future Starr performances.
I just made English muffins without rings though. I’ve made them with yeast before. The sourdough raw tasted very sour and maintained a wonderful flavor!
I made them and they are DELICIOUS! As I was mixing the dough yesterday, it seemed a little too wet and I added a little extra flour. I'm glad I did. Thank you for this delicious recipe. I also appreciate the science behind why we do the steps we do with sourdough baking.
0:27 Omg, i made them this morning and cooled some in the fridge. I did not have success with my bread until I used your recipe and method. Thanks so much.
O.M.G. Thanks for the Sourdough English Muffin video and background! I never skip ahead, and your Lazy Sourdough Bread recipe always comes out great! Thanks for the Buttermilk heads-up, too! Had to get a few things from your recommendations, too! Keep sharing new videos!
@@ultimatefoodgeek oh darn, my poor nephew is in for an awakening. He's a theatre senior at U Evansville and now wants to go for a graduate program in musical theater. 😢
@@ultimatefoodgeek Isn't it amazing how many of those big Musical Theater companies are not hiring this week? I know hundreds of people with degrees in fields they don't actually work in... haha
I love nooks and crannies 😅. When you toast them it's the best. Thank you for this recipe I miss English muffins, I quit buying processed foods several years ago
Love the English muffin tutorial , thank you! You have changed my life with The awesome sourdough starter and my bread making skills which are now 100% successful! Love your humor as well😂
I love this! Thank you so much for sharing your talents. I absolutely LOVE the history your sharing and the scientific methods of baking. Learning is constantly growing! Bless you!
You have turned me in to a baker…have always been a good cook (as reported by family and friends LOL) but never realized I had “the baking gene” until finding you! Love your approach, your honesty and your sense of humor! In the name of science…bake on!
Ben I made your sourdough for lazy people today. I have struggled through other recipes off and on for years. Your recipe was fantastic and easy. The bread is amazing! Many many thanks. Now I'll try your English muffins. Your explanation was valuable. I wondered why my other trials of English muffins weren't like the store bought. Now I know why and I appreciate home made more! And yes. You are like Alton Brown whom I have loved.
I would never skip ahead... I love learning the how and whys!!! I have struggled with sourdough for years. You explain in simple terms without a bunch of needless "clutter" and you tell WHY things are done .... your methods have FINALLY helped me understand!!! Thank you!!!! PS--- your singing really isn't that bad!!!
I have English muffins for breakfast and I just got a sourdough starter going so I'm definitely going to try this recipe. Keep the great sourdough recipes coming!
Ok, these knocked it out of the park! I cooked these whilst camping on gas with a frypan and egg rings. My 8yr old son is essentially a food critic. He gobbled it up and said it was like having Maccas for breakfast but tastes like real food! This was the first recipe of yours that I have tried, I cannot wait to try more.
People ask me how to get consistency in baking. Get a scale! I’m new to your channel. Been baking sourdough for years. Now I’m on the buttermilk train. Great channel.
I always watch your entire video. You share a lot of information, And I get a laugh or more out of your videos ... like Crannies lmbo... And your recipes are awesome and easy too. Thank You Ben .
It’s ridiculous how excited I am after reading all your comments about new videos in the works 🙌🏼😂 I don’t even trust other recipes anymore, I’m like hold up lemme see if Ben has that. If not, I ain’t makin it 👏🏽😂
Ben, I am new to sourdough and loving your recipes and videos. They come out every time!! Do you have a recipe for Sourdough Hot Cross Buns? Would you consider doing a video making them?
Thanks Ben for another perfected recipe. I make Sourdough English muffins all the time and was quite pleased until using your recipe! The texture is fantastic 🎉
Rye is not popular in the US, and becoming less popular all the time. Rye products don't sell well, so not many grocery stores want to dedicate shelf space to it, so not many manufacturers produce it. In this era of gluten free and keto fads, the amount of shelf space for specialty breads is very slim.
I just knew I hung on to that old 12 inch cast iron skillet for a reason.... I'm glad I didn't discard it when I became a single elderly person and downsized everything. It will be great for making these.
Love your videos and methods! If i didnt have type II diabetes i would eat it every day. Couple questions: Wanting to make only a couple per day 1) what would happen if after leaving the batter for 24 hrs, it was put in the fridge and used over the next 3-4 (or more) days 2) could enough buttermilk, flour, etc. be added to the 2 oz starter to just generate enough volume (~1/2 cup);to make 2 muffins? And if so, could they be made before much of a fermentation period, considering the higher % starter already present? I may play around a bit to try and will let you know if something turns out ok. On a totally different note, any thoughts on trying to make any sort of lower carb sourdough with alternative flours? I figure that's just wishful thinking, but interested in any thoughts you may have. Thanks for any input you may care to offer.
I don't recommend cooking just before eating. These muffins are better staling a day or two before eating, and toasting before eating. Make them ALL. Freeze the ones you don't intend on eating within 2-3 days. This is FAR less effort than heating up your griddle and doing the 8 minute cook every single day. You can halve the recipe for 4 muffins. However, see the above comment. It's far less effort to make a full batch and freeze what you're not going to eat in the coming days. There's no such thing as edible low-carb bread. The ONLY edible bread is made with wheat flour as the primary ingredient. (100% rye flours can make an edible bread, but only with very high-hydration techniques, which are complicated.) Nut flours and gluten free flours do not produce an edible result. (Try ANY gluten-free or Keto/low carb bread from the supermarket to understand this.) Some people have learned to tolerate these...but not people who enjoy bread.
Hola Ben, Tammy here in Mexico, I received my new white flour and this time oh-boy we are successful this time lots and lots of bubbles and it took two days for it to double its volume which is more normal in my experience. I also got my rings today and I cannot wait to make the muffins, cinnamon rolls and oh yes sourdough bread and anything you share with us. I am confident this now will be starter, YES! I am just going to donate the Mexico brand flour to who uses it for their purposes. I look forward to the next sourdough creation you come up with.🤩
Re: storing breads in the fridge Elsewhere I saw a post about refrifgerating/ freezing the bread items to lower the blood sugar spike, something about how it changes the starch profile or something like that in breads and potatos. Have you seen this? I'm a diabetic who loves bread and potatos. As an authority on breads, please address this for me. Thanks.
Some research has documented that long-fermented breads (like sourdough) cause less of an insulin spike than short fermented breads that use commercial yeast. One study (pubmed.ncbi.nlm.nih.gov/17426743/) found that freezing homemade bread before consuming favorably altered the glucose response...and that it the response was better if the bread was toasted after freezing. (This was just one study, with a very small sample which skewed heavily female.) One might hypothesize that doing this all to sourdough, which is likely to be better for glucose response than white bread made with commercial yeast, would yield even better results...but since we're talking science here, we'd need multiple double-blind tests, published and peer reviewed, to be able to say this confidently. ONLY YOUR DOCTOR should be giving you advice about what to eat as a diabetic. I don't consider myself an authority on breads OR on medicine. I am pre-diabetic myself (runs in the family), and I rarely eat more than a taste or two of the breads I bake.
Thanks so much for this video!!! I made these today and cooked them to 195°. After a couple hours and they weee cold to the touch, I toasted one and it was doughy. My rings are an inch high and I filled them almost to the top. Any suggestions would be welcomed. I figured since it was 195° they were done 🤷🏻♀️
I had the same issue, they were still slightly doughy. But after being toasted they were perfect. I also made sure the center was reading 195 . I am thinking that they were still under-cooked, but any longer and they would have started to burn on the outside... I was going to try again with slightly less dough in the rings and see if made a difference.
You can cook them to a higher temperature if your intention is to eat them without toasting. But toasting is sort of necessary to get the full crusty-moist experience, which is why I stop them at 195.
@@ultimatefoodgeek thank you for responding. Like I’d said, the flavor is really good and it does help to toast longer, but I think I’ll have to cook on griddle a little longer if I’m going to fill the ring. I got 3.15 ring and it’s only an inch high. I won’t give up, I’m determined to master these nooks and crannies 😁
I have some wide mouth mason jar lids. I am going to try them in place of the fancy ones info you have. If it doesn’t work I will resort to ordering the ones you recommend. Thanks for the video!
I love you, man. I always use a scale. I promise I will get back to it, but I spent over a year (about 1.5 yrs) trying to get a starter that would "perform". I had Angus, Fergus, Ezekiel and finally Zachariah. They all seemed healthy and vigorous, but when it came to levening a loaf---miserable worthless failures. I loved them, but had to give up on them! I still love your channel and have tried your pie crust (worked well). Above all, your attitude is so uplifting and positive and I love the history lessons.
I love your names. And may they all rest in peace. They were probably totally fine, but were overhydrated, and you were struggling with doughs that were too wet to hold onto the CO2. Give it another try! My methods are almost effortless.
Love your videos…your descriptions are so helpful! Is there a way to print ‘just’ the recipes w/o printing the entire video ‘transcript?’. Thx for all you do for us!😊
As always - another fantastic video, this is in the works in the next day or two. Currently the sourdough bread is in progress. Can't wait to try them! (I also look forward to hopefully seeing that sourdough apple cinnamon muffin video :-)
I love how you explain everything. Going to give these a try today. I noticed that you don't use semolina or cornmeal to griddle them, is there a reason you just not like it or is that wrong? lol
It's not wrong at all. I'm using a nonstick cooking surface, so it's simply not NEEDED. Commercial production uses a steel griddle, and thus the cornmeal is used to help prevent sticking. If you like that "extra" texture being added, you can certainly use it.
Sub oil for the butter and water for the buttermilk. Cook on one side until bubbles around the top edge of the crumpet are popping and staying open. As other bubbles rise in the center of the crumpet, pop them with a toothpick or knife, and once they're staying open without closing, remove the ring and flip the crumpet onto a hot portion of the griddle to finish for a couple of minutes.
Wonderful! I just started making sourdough two weeks ago and discovered your videos today. I've got to say, I love your method -- embrace the easy! Plus, as a bonus, I'm a science geek as well, so it all makes perfect sense to me. So .... I'm looking to try making a sourdough Focaccia just in case you'd like to do a video on that!
Well, he's dragging crumbs into the crannies, clogging them. Not necessarily sure the average palate would detect this after toasting and smearing...but an aficionado certainly would!
Hey Ben, do you have a recipe for the sour dough pancakes? I am working on my starter. Hooing Saturday will be the day to rise and form my bread. Then in to this recipe for english muffins for the hinemade real ones! Tysm for your vids. The scuence behind things are made helped me as I live in the desert and my hone can be pretty hot. Glad to know what I need to know for sour dough or cheese can be protected on its own from mold and contaminants. 🦄🦄🦄
Ben, I seem to run into this issue often. I want to bake but the next 3 days are a mess. How would I mix this up, refrigerate then get ready on final cook day? When do i proof it, etc? Thanks
For almost every sourdough recipe, the best time to refrigerate is right after mixing. If it's going to be DAYS before you bake/cook, refrigerate immediately after mixing. If it's only going to be 2 days, give the dough/batter a few hours on the countertop to begin fermentation before refrigerating. Pull the dough from the fridge for a couple of hours and allow it to come to room temp BEFORE proofing and shaping. For THIS SPECIFIC RECIPE, just cover and refrigerate immediately after mixing, and pull 2 hours before you cook them.
Another GREAT video. You are my go to for keeping things simple 😊 Store bought have cornmeal on the bottom, how can that be added…sprinkle before adding the dough?
Yes. The cornmeal is simply added to prevent the dough from sticking to the steel surface of the commercial griddle. If you like that texture, you are welcome to add it, but it is not traditional in the sense of the origins of the recipe.
I’m super excited to try to make these English muffins this weekend. In shopping for the required buttermilk I could only find light buttermilk. Is this acceptable? I realize it’s mainly used for the acid so does the lower fat make a difference? Can’t wait for those nooks and crannies! You’re the best.
I used up all my starter...made bread and dehydrated it into crumbs...can use for breading and meat loaf...no more buying them...used your buttermilk hack...got more to use after the origional buttermilk was used up making sour dough starter....
Hi Ben. I loved your starter video which Left me with an amazing vibrant starter. I have two questions. My English muffins turned put mediocre. My family lived them but when I made the from a traditional yeast muffin they liked them better. My sourdough version definitely had less of a rise. When I make a traditional fermented soughdough bread completing several folds, on the final rise in the fridge my dough is not as firm as the videos and seems to somewhat collapse a bit when transferring the dough from the banneton to the pot (cold or hot pot). What am I doing wrong?
Christine, it sounds like your starter got overhydrated at some point, so you're ending up with too much water in your recipes. Give your starter a stiff feeding, as described in my Troubleshooting Simple Sourdough video at the 6:00 mark.
Almost all baking powders sold are double-acting, whether it says so on the label or not. The recipe calls for baking powder...there's no such thing as double-acting baking soda. But the answer to your question is YES...the baking powder in your supermarket in Madeira will work perfectly for this recipe.
Ooops, that was a slip of the finger . I meant baking powder. Thanks for the response. I made them with my homemade buttermilk and they were nicely sour and tasty. Love this recipe thanks Ben! You are indeed my sourdough guru 😊
@@ultimatefoodgeek Thank you! My wife has followed your recipe for the sourdough buttermilk sandwich bread and it was awesome! Can't wait to try the English muffins.
They were quite doughy or heavy. Maybe not proofed enough? also, anything else we can add to the muffin(not on it) to help the protein for a good breakfast starter? Like egg?
These are meant to be made and THEN split and toasted...not eaten directly after cooking. Yes...they are moist and rich. But the heaviness dissipates after storage, splitting, and toasting. You could sub an ounce or two of the flour for whey protein powder to increase the protein content.
Hi, Ben absolutely love all your videos. I'm interested in the griddle however you'll link doesn't work? Can you tell me what the brand is the link goes to the thermopen
My mom just turned me on to Ben Starr..... I love you!!! You make awesome videos and I LOVE the geeky sciency part!!! Way to go Ben!!! Thank you for making all of these videos for us!!! YOU ROCK!!!
Starr Starter awakened from his deep sleep in the cold holding chamber and rose to a standing ovation! Newly fed and ready again for slumber, he bid adieu. His new buddy Buttermilk accepted his award and joined him in the non-expiration section of the chamber, both dreaming of future Starr performances.
HAHAHAHAHAHA! Love it.
You’re hilarious! I love Ben Starr too! I ALWAYS have yummy “homemade” Buttermilk on hand in the box of cold hugging my Starter in the dark. 😉
I just made English muffins without rings though. I’ve made them with yeast before. The sourdough raw tasted very sour and maintained a wonderful flavor!
You made me laugh!!! Thank you for being so creative!!
You don't use corn meal on them at all?
5 rules. Always use a scale, no skipping, unsalted butter, never discard starter, always keep butter milk
Ben you are the Alton Brown of baking. Very entertaining as well as informative.
Best compliment ever!
I have thought this also ❤
I thought the same thing.😂
Ben you are a fabulous teacher and I listen to you 2 or 3 times to get all info. Thanks
So glad to see ben back again.
I made them and they are DELICIOUS! As I was mixing the dough yesterday, it seemed a little too wet and I added a little extra flour. I'm glad I did. Thank you for this delicious recipe. I also appreciate the science behind why we do the steps we do with sourdough baking.
Forgot to thank you for all your work putting these videos up! Thank you!
Thank you! It's A LOT of work! Ha ha ha ha...
0:27 Omg, i made them this morning and cooled some in the fridge. I did not have success with my bread until I used your recipe and method. Thanks so much.
O.M.G. Thanks for the Sourdough English Muffin video and background! I never skip ahead, and your Lazy Sourdough Bread recipe always comes out great! Thanks for the Buttermilk heads-up, too! Had to get a few things from your recommendations, too! Keep sharing new videos!
I LOVE your videos - so good! I learned so much today - thank you! I bought the Brodpisker, scale and rings today so I can make english muffins soon!!
You DO have a voice. For my selfish reasons, I’m glad you’re a social-savvy baker with a bent toward sharing. Did have to order a couple of items.
Musical theatre degree. Long abandoned, cuz...who can make a living doing that?!? But certainly helps with on-camera performance.
@@ultimatefoodgeek oh darn, my poor nephew is in for an awakening. He's a theatre senior at U Evansville and now wants to go for a graduate program in musical theater. 😢
@@ultimatefoodgeek Isn't it amazing how many of those big Musical Theater companies are not hiring this week? I know hundreds of people with degrees in fields they don't actually work in... haha
I love nooks and crannies 😅. When you toast them it's the best. Thank you for this recipe I miss English muffins, I quit buying processed foods several years ago
I have been using your buttermilk hack since early December. It has been wonderfully helpful having buttermilk always on hand 👍🏻
Love the English muffin tutorial , thank you! You have changed my life with The awesome sourdough starter and my bread making skills which are now 100% successful! Love your humor as well😂
I bought the Danish bread whisk from your link. Hope you get credit from it. Thanks for the history of the English muffin!
I have learned so much from your videos. I now have a scale and buttermilk in my kitchen. Would you be willing to do a video about bagels please?
Yes, coming soon. Lots of requests!
The man should have a prime time cooking show😁 also, Star is a fantastic last name!
I love this! Thank you so much for sharing your talents. I absolutely LOVE the history your sharing and the scientific methods of baking. Learning is constantly growing! Bless you!
You have turned me in to a baker…have always been a good cook (as reported by family and friends LOL) but never realized I had “the baking gene” until finding you! Love your approach, your honesty and your sense of humor! In the name of science…bake on!
Can’t wait to make these! I started my starter last Saturday according to your lazy recipe, and I’m keeping my fingers crossed!
Help! Anyone! My starter, day 5, has mold on the top, not the sides, which I did clean!
Ben, you are soo interesting!! I love the way you teach. Keep up the good work!!!!
Ben Star! Your awsome, thanks for the energy, attitude, insights and recipes...
I love your videos!! Thank you for making a video for dummies.
Ben I made your sourdough for lazy people today. I have struggled through other recipes off and on for years. Your recipe was fantastic and easy. The bread is amazing! Many many thanks. Now I'll try your English muffins. Your explanation was valuable. I wondered why my other trials of English muffins weren't like the store bought. Now I know why and I appreciate home made more! And yes. You are like Alton Brown whom I have loved.
Ahhhhh...Alton is my spirit animal. Thanks!!
I would never skip ahead... I love learning the how and whys!!! I have struggled with sourdough for years. You explain in simple terms without a bunch of needless "clutter" and you tell WHY things are done .... your methods have FINALLY helped me understand!!! Thank you!!!! PS--- your singing really isn't that bad!!!
I never skip ahead! You invariably teach me something new with every sound bite ❤
So happy you're back Ben !
I have English muffins for breakfast and I just got a sourdough starter going so I'm definitely going to try this recipe. Keep the great sourdough recipes coming!
I love your videos. All the information is great!!!
Thank you so much for your wonderful sour dough English Muffins course. I love the information and the simple recipe l.
Ok, these knocked it out of the park!
I cooked these whilst camping on gas with a frypan and egg rings.
My 8yr old son is essentially a food critic. He gobbled it up and said it was like having Maccas for breakfast but tastes like real food!
This was the first recipe of yours that I have tried, I cannot wait to try more.
Wow! I'm quite certain no one else will ever watch this video and try it for the first time while camping! Merit badge awarded.
I made these today.
They were delicious.
Thanks Ben.
People ask me how to get consistency in baking. Get a scale! I’m new to your channel. Been baking sourdough for years. Now I’m on the buttermilk train. Great channel.
I made my first batch this morning and these are fantastic.
I’ve been listening to your sourdough videos. I’m lazy and I love your stuff thanks buddy
Yes to the pan toast. I will be trying your recipe this week. Thank you for the great videos, from a sourdough newbie.
lol I actually bought buttermilk today to now have an endless supply, thank you. And I love my danish dough whisk.
I always watch your entire video. You share a lot of information, And I get a laugh or more out of your videos ... like Crannies lmbo... And your recipes are awesome and easy too. Thank You Ben .
Thank you so much!! I have got to try this recipe. Love all the information you always provide ❤
I have managed to create a decent loaf learning from your videos. Am looking forward to trying this as well. Thank you.
Your timing for this video was spot on. I was just trying to figure out how to make English muffins. 😊
You remind me of Alton Brown. Whom I adore!
That's the best compliment I could ever be given. He's my spirit animal.
Can’t wait to try these! Thanks
Love it! Now we need a Starr sourdough bagel tutorial 😊
It's in the works already.
Yes, Ben! Loved this video! Please making videos just like it! 💛
It’s ridiculous how excited I am after reading all your comments about new videos in the works 🙌🏼😂 I don’t even trust other recipes anymore, I’m like hold up lemme see if Ben has that. If not, I ain’t makin it 👏🏽😂
Do you have a sourdough bagel video? Love how easy you've made sourdough for a complete novice like me!
It's coming soon!
One minute into this video and I already love you!
Well I just loved this show. I have the starter, cast iron and rings. I must give this a try. Well done.
Ben, I am new to sourdough and loving your recipes and videos. They come out every time!! Do you have a recipe for Sourdough Hot Cross Buns? Would you consider doing a video making them?
Interesting suggestion! I'll put it on my development list.
I love these educational videos!❤
Thanks Ben for another perfected recipe. I make Sourdough English muffins all the time and was quite pleased until using your recipe! The texture is fantastic 🎉
I just tried these. Thin your batter a bit if you notice your starter mix isn’t like cake batter.
I made these with rye flour. Excellent!! Why can't we buy English muffins, with rye flour, in any store??
Rye is not popular in the US, and becoming less popular all the time. Rye products don't sell well, so not many grocery stores want to dedicate shelf space to it, so not many manufacturers produce it. In this era of gluten free and keto fads, the amount of shelf space for specialty breads is very slim.
I just knew I hung on to that old 12 inch cast iron skillet for a reason....
I'm glad I didn't discard it when I became a single elderly person and downsized everything. It will be great for making these.
I'm glad I didn't discard mine either...since I just recently became an elderly single 😅
Love your videos and methods!
If i didnt have type II diabetes i would eat it every day.
Couple questions:
Wanting to make only a couple per day
1) what would happen if after leaving the batter for 24 hrs, it was put in the fridge and used over the next 3-4 (or more) days
2) could enough buttermilk, flour, etc. be added to the 2 oz starter to just generate enough volume (~1/2 cup);to make 2 muffins?
And if so, could they be made before much of a fermentation period, considering the higher % starter already present?
I may play around a bit to try and will let you know if something turns out ok.
On a totally different note, any thoughts on trying to make any sort of lower carb sourdough with alternative flours? I figure that's just wishful thinking, but interested in any thoughts you may have.
Thanks for any input you may care to offer.
I don't recommend cooking just before eating. These muffins are better staling a day or two before eating, and toasting before eating. Make them ALL. Freeze the ones you don't intend on eating within 2-3 days. This is FAR less effort than heating up your griddle and doing the 8 minute cook every single day.
You can halve the recipe for 4 muffins. However, see the above comment. It's far less effort to make a full batch and freeze what you're not going to eat in the coming days.
There's no such thing as edible low-carb bread. The ONLY edible bread is made with wheat flour as the primary ingredient. (100% rye flours can make an edible bread, but only with very high-hydration techniques, which are complicated.) Nut flours and gluten free flours do not produce an edible result. (Try ANY gluten-free or Keto/low carb bread from the supermarket to understand this.) Some people have learned to tolerate these...but not people who enjoy bread.
This is amazing!! Thank you for creating this!!!! I can't wait to try this recipe!!!
Hola Ben, Tammy here in Mexico, I received my new white flour and this time oh-boy we are successful this time lots and lots of bubbles and it took two days for it to double its volume which is more normal in my experience. I also got my rings today and I cannot wait to make the muffins, cinnamon rolls and oh yes sourdough bread and anything you share with us. I am confident this now will be starter, YES! I am just going to donate the Mexico brand flour to who uses it for their purposes. I look forward to the next sourdough creation you come up with.🤩
SUCCESS!!!
@@ultimatefoodgeek INDEED YIPPEE!🤗
It’s the best! Prep last night, cooked it for breakfast, so delicious! You’re the best teacher! Keep it up 😘😘😘 God Bless you
Oh boy, I am sooo excited for this recipe, I made it before it was tasty but a pain to make. I will definitely try this recipe!!🙏😊
I am going to try this they look so good. Do you have a recipe for sourdough bagels?
Coming!
Re: storing breads in the fridge
Elsewhere I saw a post about refrifgerating/ freezing the bread items to lower the blood sugar spike, something about how it changes the starch profile or something like that in breads and potatos. Have you seen this? I'm a diabetic who loves bread and potatos. As an authority on breads, please address this for me. Thanks.
Some research has documented that long-fermented breads (like sourdough) cause less of an insulin spike than short fermented breads that use commercial yeast. One study (pubmed.ncbi.nlm.nih.gov/17426743/) found that freezing homemade bread before consuming favorably altered the glucose response...and that it the response was better if the bread was toasted after freezing. (This was just one study, with a very small sample which skewed heavily female.) One might hypothesize that doing this all to sourdough, which is likely to be better for glucose response than white bread made with commercial yeast, would yield even better results...but since we're talking science here, we'd need multiple double-blind tests, published and peer reviewed, to be able to say this confidently. ONLY YOUR DOCTOR should be giving you advice about what to eat as a diabetic. I don't consider myself an authority on breads OR on medicine. I am pre-diabetic myself (runs in the family), and I rarely eat more than a taste or two of the breads I bake.
Thanks so much for this video!!! I made these today and cooked them to 195°. After a couple hours and they weee cold to the touch, I toasted one and it was doughy. My rings are an inch high and I filled them almost to the top. Any suggestions would be welcomed. I figured since it was 195° they were done 🤷🏻♀️
I had the same issue, they were still slightly doughy. But after being toasted they were perfect. I also made sure the center was reading 195 . I am thinking that they were still under-cooked, but any longer and they would have started to burn on the outside... I was going to try again with slightly less dough in the rings and see if made a difference.
@@556jen yeah I’ll make them again and use less dough. The flavor was excellent. I’ll toast these longer next time. Good luck with your next try 👏🏻
You can cook them to a higher temperature if your intention is to eat them without toasting. But toasting is sort of necessary to get the full crusty-moist experience, which is why I stop them at 195.
@@ultimatefoodgeek thank you for responding. Like I’d said, the flavor is really good and it does help to toast longer, but I think I’ll have to cook on griddle a little longer if I’m going to fill the ring. I got 3.15 ring and it’s only an inch high. I won’t give up, I’m determined to master these nooks and crannies 😁
I have some wide mouth mason jar lids. I am going to try them in place of the fancy ones info you have. If it doesn’t work I will resort to ordering the ones you recommend. Thanks for the video!
Love your channel! Educational and entertaining😂
Lol... you called it a bagel😂 I'm excited to make these! Thanks!
I love you, man. I always use a scale. I promise I will get back to it, but I spent over a year (about 1.5 yrs) trying to get a starter that would "perform". I had Angus, Fergus, Ezekiel and finally Zachariah. They all seemed healthy and vigorous, but when it came to levening a loaf---miserable worthless failures. I loved them, but had to give up on them! I still love your channel and have tried your pie crust (worked well). Above all, your attitude is so uplifting and positive and I love the history lessons.
I love your names. And may they all rest in peace. They were probably totally fine, but were overhydrated, and you were struggling with doughs that were too wet to hold onto the CO2. Give it another try! My methods are almost effortless.
I tried these today. Pretty active starter. Over night 20 hours. Very gummy. More flour needed maybe. And very tart. Will try again to see. Thx Ben
Did you toast or griddle them after baking? These are designed to be toasted...
Love your videos…your descriptions are so helpful! Is there a way to print ‘just’ the recipes w/o printing the entire video ‘transcript?’. Thx for all you do for us!😊
Not at the moment, but working on it. Thanks!
I so enjoy your channel, very informative. Thank you
Love all you background information. Never skip ahead!
As always - another fantastic video, this is in the works in the next day or two. Currently the sourdough bread is in progress. Can't wait to try them! (I also look forward to hopefully seeing that sourdough apple cinnamon muffin video :-)
I love how you explain everything.
Going to give these a try today. I noticed that you don't use semolina or cornmeal to griddle them, is there a reason you just not like it or is that wrong? lol
It's not wrong at all. I'm using a nonstick cooking surface, so it's simply not NEEDED. Commercial production uses a steel griddle, and thus the cornmeal is used to help prevent sticking. If you like that "extra" texture being added, you can certainly use it.
Ben is the best!
Ben I've been making your sour dough bread recipe for almost 2 years now ...big thank you x do you have a crumpet recipe without dairy...please x
Sub oil for the butter and water for the buttermilk. Cook on one side until bubbles around the top edge of the crumpet are popping and staying open. As other bubbles rise in the center of the crumpet, pop them with a toothpick or knife, and once they're staying open without closing, remove the ring and flip the crumpet onto a hot portion of the griddle to finish for a couple of minutes.
You’re changing my life.
Wonderful! I just started making sourdough two weeks ago and discovered your videos today. I've got to say, I love your method -- embrace the easy! Plus, as a bonus, I'm a science geek as well, so it all makes perfect sense to me.
So .... I'm looking to try making a sourdough Focaccia just in case you'd like to do a video on that!
It's on the list!
I have used the jar ring from canning jars for these. The batter doesn't seem to stick to them.
Interesting!!
Hope you come out with more sourdough starter uses!!
If hubby makes me one, he always cuts it with a knife. Instant discussion time! He thinks it should taste the same, and I always tell him it does not.
Well, he's dragging crumbs into the crannies, clogging them. Not necessarily sure the average palate would detect this after toasting and smearing...but an aficionado certainly would!
@@ultimatefoodgeek I am sorry you had to type the cr*nnies word. I had intentionally avoided it in my post for your sake.
Thanks for all the great info and teachings. You link for the cast iron double burner skillet is to a temp gauge. Just a heads up.
Gah! I'm so bad at this. I updated it, thanks!
Wow that was quick!@@ultimatefoodgeek
Hey Ben, do you have a recipe for the sour dough pancakes? I am working on my starter. Hooing Saturday will be the day to rise and form my bread. Then in to this recipe for english muffins for the hinemade real ones! Tysm for your vids. The scuence behind things are made helped me as I live in the desert and my hone can be pretty hot. Glad to know what I need to know for sour dough or cheese can be protected on its own from mold and contaminants. 🦄🦄🦄
Video coming soon!
@@ultimatefoodgeek yeah!
Ben, I seem to run into this issue often. I want to bake but the next 3 days are a mess. How would I mix this up, refrigerate then get ready on final cook day? When do i proof it, etc? Thanks
For almost every sourdough recipe, the best time to refrigerate is right after mixing. If it's going to be DAYS before you bake/cook, refrigerate immediately after mixing. If it's only going to be 2 days, give the dough/batter a few hours on the countertop to begin fermentation before refrigerating. Pull the dough from the fridge for a couple of hours and allow it to come to room temp BEFORE proofing and shaping.
For THIS SPECIFIC RECIPE, just cover and refrigerate immediately after mixing, and pull 2 hours before you cook them.
@@ultimatefoodgeek thanks, Ben!
I give you 5 STARS on this recipe! 😁
Another GREAT video. You are my go to for keeping things simple 😊 Store bought have cornmeal on the bottom, how can that be added…sprinkle before adding the dough?
Yes. The cornmeal is simply added to prevent the dough from sticking to the steel surface of the commercial griddle. If you like that texture, you are welcome to add it, but it is not traditional in the sense of the origins of the recipe.
I’m super excited to try to make these English muffins this weekend. In shopping for the required buttermilk I could only find light buttermilk. Is this acceptable? I realize it’s mainly used for the acid so does the lower fat make a difference? Can’t wait for those nooks and crannies! You’re the best.
Light buttermilk is the most common kind, and it works just fine.
@@ultimatefoodgeek thanks 😊. Just mixed the dough this morning and we’ll see on the morrow. As always- you’re tops 🤩
Is it possible to bake these puppies in the rings vs. frying. Many thanks
It's POSSIBLE, but you won't get the lovely crust on the bottom and top. Try 375F for 20 minutes. You want the internal temp to be over 195F.
Great job as usual! Thanks for another recipe that uses my lazy man starter!
Can the dough be placed in the fridge for an even longer fermentation?
Yes, it can.
Your the best I don’t follow any other SD people 🤠😎
I used up all my starter...made bread and dehydrated it into crumbs...can use for breading and meat loaf...no more buying them...used your buttermilk hack...got more to use after the origional buttermilk was used up making sour dough starter....
I really want to try this recipe! But I am allergic to dairy- any ideas what I could do for substituting buttermilk??
Coconut yogurt! Unsweetened, ideally.
Hi Ben. I loved your starter video which
Left me with an amazing vibrant starter. I have two questions. My English muffins turned put mediocre. My family lived them but when I made the from a traditional yeast muffin they liked them better. My sourdough version definitely had less of a rise.
When I make a traditional fermented soughdough bread completing several folds, on the final rise in the fridge my dough is not as firm as the videos and seems to somewhat collapse a bit when transferring the dough from the banneton to the pot (cold or hot pot). What am I doing wrong?
Christine, it sounds like your starter got overhydrated at some point, so you're ending up with too much water in your recipes. Give your starter a stiff feeding, as described in my Troubleshooting Simple Sourdough video at the 6:00 mark.
I love history. And science. 🧬 and muffins.
If I can’t get double acting baking soda on Madeira will this still work with just baking powder?
Almost all baking powders sold are double-acting, whether it says so on the label or not. The recipe calls for baking powder...there's no such thing as double-acting baking soda. But the answer to your question is YES...the baking powder in your supermarket in Madeira will work perfectly for this recipe.
Ooops, that was a slip of the finger . I meant baking powder. Thanks for the response. I made them with my homemade buttermilk and they were nicely sour and tasty. Love this recipe thanks Ben! You are indeed my sourdough guru 😊
We have 4" x 1" muffin rings. Would that change the volume of the scoop of dough you put in the ring?
Probably? Give it a try. You might need to just scoop a little less into each one.
@@ultimatefoodgeek Thank you!
My wife has followed your recipe for the sourdough buttermilk sandwich bread and it was awesome! Can't wait to try the English muffins.
Do bagels 🥯 next! 🎉 been loving your videos. I have done the lazy loaf and cinnamon rolls. Both were crazy delicious 🤤
In the process of filming now!
@@ultimatefoodgeek wait, really!?!? I can’t wait to see it and try them for myself!!!
They were quite doughy or heavy. Maybe not proofed enough? also, anything else we can add to the muffin(not on it) to help the protein for a good breakfast starter? Like egg?
These are meant to be made and THEN split and toasted...not eaten directly after cooking. Yes...they are moist and rich. But the heaviness dissipates after storage, splitting, and toasting. You could sub an ounce or two of the flour for whey protein powder to increase the protein content.
Don't have a Danish Bread Wisk, but do have a Stand Mixer with a Paddle Attachment, would that be a good substitute?
Certainly. Or, just a spoon.
Hi, Ben absolutely love all your videos. I'm interested in the griddle however you'll link doesn't work? Can you tell me what the brand is the link goes to the thermopen
Oops! I just updated the link. amzn.to/42IRBpC