User
Write something
Pinned
šŸ„– Bake-Along Week 19 — English Muffins
This Saturday, we’re going on the griddle. Two recipes are live in the Recipe Pantry. Pick the one that fits your kitchen and your week. šŸž My Overnight English Muffins Yeasted, beginner-friendly, optional rings: https://pantry.bakinggreatbread.com/recipes/overnight-english-muffins 🌾 Henry’s Overnight Sourdough English Muffins Intermediate, 78% hydration, biscuit cutter works fine: https://skoo.ly/english-muffins-sd šŸ› ļø What you’ll need A cast iron skillet, electric griddle, or 12-inch heavy pan. A 3 to 3.75 inch round cutter. Biscuit cutter works. Muffin rings if you have them. A clean tuna can if you’re old-school. Cornmeal. That’s it. No oven required. šŸ•°ļø The plan Mix Friday night. Cold ferment overnight. Cut, proof, griddle Saturday morning. Split with a fork, never a knife. Butter melting into the craters is the whole point. šŸ“ø Post your progress Tag your starter, your kitchen, your timing. Sandy, Bubbles, and Marshmallow are welcome. New members, this is a great one to start with. See you Saturday. ~ Henry ā­šŸ”„
šŸ„– Bake-Along Week 19 — English Muffins
Pinned
šŸ„– The Science of the Griddle
Four weeks in the oven. This week we're leaving it behind. šŸ”„ English muffins don't bake. They griddle. That's a different physics problem, and it's worth a few minutes to understand what's actually happening under your dough. The video walks through three things: šŸŒ”ļø Why 275 to 300 is the sweet spot, and what happens if you go hotter or colder. 🌽 What cornmeal is actually doing. Hint: it's not just dusting flour. It's a steam vent. šŸ“ Why we split with a fork, never a knife. Structural reasons, not tradition. If you've ever ended up with a dense, hockey-puck muffin, the answer is in here. Watch this video before Friday night. Then mix. See you at the griddle Saturday. ~ Henry ā­šŸ”„
šŸ„– The Science of the Griddle
Pinned
Road to Kansas🩵 up date 5/19/26 11:55 l8 am central.
First, I would like to thank everyone that gave reached down and some gave twice to help Henry on his road to Kansas. It is looking so good because we are less than $450 away from reaching $3000. We just need that one last push to get there. We have about three days!! We can do this. Any amount is appreciated. Small amount to add up and every single dollar goes straight to Henry. There is no middle man in this, Henry gets all. . Take a moment to read the story he wrote . Very Touching🩵 Again from all of us that gave an a pushing for this, we greatly appreciate this, and Henry appreciates it more. Have a great work week.🫶. We are about $450. from our total.šŸ’Æ
Road to Kansas🩵 up date 5/19/26 11:55 l8 am central.
Time Saver
Four+ years ago, I baked Henry’s Sourdough Sandwich Bread and it immediately became my go-to recipe for the bread that is nearly always in my bread box. A hybrid recipe, it begins with a levain for flavor and yeast to assure a successful rise. It didn’t take long before I began to mix the ingredients for 6 batches at a time. In the evening, I prepare the levain using the small container of flour, blended with water and starter. Then I add cold butter, cut in chunks, on top of the levain. The yeast is added to the little red cup and placed back in the square container. The following morning, the levain is ready and the butter is soft. I add the water to the levain which makes it easy to scrape out of the bowl. Before dumping the pre-measured ingredients (bread flour, sugar, salt and milk powder) into the mixing bowl, the yeast is added. Then I add the levain, water, butter mixture and mix to a shaggy mess, making sure no dry flour remains. When I get back to it, about 45 minutes later, I spend 10 minutes kneading the dough and it’s ready to bulk ferment. While mixing ingredients for multiple batches of bread is only practical when using a recipe that is baked frequently, I find it to be a great time saver. The last photo is the start of today’s bake - English Muffin Toasting Bread. The dry ingredients are mixed together except for the salt. Since salt can negatively impact the yeast, it will be added right before the wet ingredients are added. Putting the container of salt into the flour mixture assures that it won’t be forgotten.
Time Saver
Are you up to the $20/$10 Cheer Ryan on CHALLENGE?
GREAT news…you can donate anonymously – (see the 2nd photo below) if you click that box under the Payment Method list, ONLY Henry will see your name. Here’s the CHALLENGE. If 51 people donate $20, OR if 102 people donate $10, Henry can reach his GoFundMe goal of $3000 to be in the stands to cheer Ryan on at NCAA Nationals. Ryan is a phenomenal young man. https://faith-field-flow.lovable.app/ The GoFundMe to get Henry there is here: https://www.gofundme.com/f/help-us-cheer-ryan-at-ncaa-nationals Heartfelt thanks and appreciation to EVERYONE who has already given so sacrificially. Every gift is felt! Family, we can do this! 51 people donating $20, or 102 people donating $10. Anonymously, if you’d like. Tipping the GoFundMe folks is optional, too. Are you up to the CHALLENGE? @Rhonda Talamo , @Sandy Chong , @Colleen Vergara, @Candi Brown-McGriff , @Judy Lyle @Stacey Avraham @Tracy Havlik @Deborah Karaban @Henry Hunter
Are you up to the $20/$10 Cheer Ryan on CHALLENGE?
1-30 of 1,746
powered by
Crust & Crumb Academy
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool šŸž
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
āœ… ProveWorth Certified ⭐⭐⭐⭐⭐
Build your own community
Bring people together around your passion and get paid.
Powered by