Easy step by step, Sourdough starter, The best Sourdough English Muffin Recipe!

so welcome to Ripple well holler I'm Miss Laurie and this is Mr Brown we live in the hills of Arkansas we love the Lord [Music] keepers are the old way but accept some of the new we love to cook and we love to eat we love to Garden it's in our blood it's how we stay sustainable and fill our pantry we do a lot of canning and preserving we live a sustainable life we love our family we work hard and every once in a while we like to dance so y'all join us So today we're going to be making some sourdough English muffins but we're going to start from the very very beginning and make our sourdough starter because I know a lot of y'all say y'all are having a lot of trouble with your sourdough starters um but it's just really simple I think people tend to overthink it sometimes because there's just so much out there on social media about sourdough starter sourdough bread um of course there's a lot of good recipes out there too but also we just want it simple there is the Artesian sourdough breads that are that are so like they're just so perfect but as just regular Homemakers we just don't have that Perfection time so we just want something that we can we can easily do and I do know that sourdough has been around since the beginning and I mean just take for instance you take your your cooks that were out on the trail with the Cowboys you know sourdough starter was always usually in there you know in with all their other uh Staples that they cooked with and a lot of times if they didn't have a starter once they made their bread up or their biscuit or something like that they would take the dough that they had made and they would put it in a container and most of the time they didn't have glass or anything like that like we have but they would put it in a little tin or something like that and they would use that as time goes on as their starter for for other recipes bread recipes biscuits or whatever Palm bread or whatever and I mean they thought a lot of their sourdough starters because if it was cold outside or anything like that they would take that little container of their sourdough starter and they would put it with them as you know when they'd bundle up and go to sleep that night they'd put it in there with them to keep it at a certain temperature I do know that that my kitchen stays I don't know Danny how how hot do you think our kitchen stays between 75 no 75. so evidently that's a good temperature because my starter does really good and it just it just seems to to be able to activate and live like that so you don't want it in a cold space that's for sure but this is just we're going to start it day one go through day five and day five is going to be the day that we make our English muffins so it will sour you'll have enough time for it to sour if you want it to be a little more sour you can even go more days than that but for me and Mr Brown that's plenty of time for sourdough starter for us so I think you're going to enjoy this his mama always for years had a sourdough starter that um it just stayed right there by on her counter usually you'd see it by her sink and she would just feed it every once in a while she didn't fret over it or nothing and she just if she wanted a loaf of sourdough bread there it was or she wanted to put it in with her biscuits or something or pancakes there it was but she usually just always used it in bread it was not difficult nothing hard and I'm gonna show you how we're gonna do it okay let's get started on getting our sourdough starter going and we're going to call this day one day one is the day that you go ahead and uh get it going and I'm just using a quart glass mason jar I'm going to put in a half a cup of just all-purpose flour I'm using King Arthur all-purpose flour and making a mess of course now you can stir this up in a in a bowl and then pour it in here it would be a lot less mess but it's okay then we're going to put in a half a cup of just room temperature water out of the faucet and of course we have well water we don't have City water so you might want to use a some good uh filtrated water that don't have maybe some kind of chemicals or bleach or something in it so you just want to start it up good and I don't like all that on the side of my jar so I will come back and I'll try to get some of that off the side I mean it's not going to hurt anything just try to clean it up a little bit now it's early in the morning it's about 5 30 a.m so when I come back tomorrow morning that will be day two and I will feed it the same time before I go to work about 5 30. and um it'll just keep fading and fermenting and I'm gonna get me another little rubber spatula and I'm going to kind of clean the sides down just a little bit and what you want to do you just want to take you a piece of linen or cloth or some people use uh a coffee filter or you can even put a a jar lid on there just keep it real loose don't tighten it down and uh put it back on your counter a place that's not cold you don't want your starter to be cold um my house in the kitchen where I'm going to place it stays between about 75 80 degrees probably probably around 75 76 degrees and my starters do real good in the house so so we'll put that on the counter till in the morning and then we'll feed her again she'll be hungry and uh by day five we'll be ready to to make us something really good I'm thinking about some English muffins you can see how I didn't get that very clean but that's okay it's gonna it's gonna firm in and Rise and Fall anyways so we're here we are day two showing some little bubblies on top so now we're gonna feed it so I'm gonna feed it this morning a half a cup flour and a half a cup of room temperature water and we're just going to Stir It and let it do its little bubbly applying let it ferment sour and Bubble Up then we'll be back in the morning about the same time and feed her again okay so was it day three it's early in the morning again before I go to work our starter is still active and you can see down here to the side I can tell that at some point it fermented and it uh it kind of rose up like it'll do and then it it'll fall back down and a lot of times if your container is pretty full you want to put it on top of a plate because I have had it to ferment and come from Over the side so we're going to add we're going to feed it another half a cup of flour and another half a cup of water and we'll go on to work and we'll feed it again in the morning it's about that easy day four and it's feeding time this morning we're going to be feeding our starter just a fourth a cup of flour I think it'll do well on a fourth of a cup instead of a half we're going to give it a fourth of a cup of water and we're gonna Stir It Up real good and then the next feeding will be in the morning and that will be our last day of feeding before our recipe and you see it's it's active it's bubbling I'm doing really good so I'm getting pretty excited because I can't wait to make some homemade sourdough English muffins the sourdough starter has done good all week so I'm really happy with it okay I got up early this morning and I fed it it's the fifth day and it's in the morning and I fed it the fourth a cup of flour and a fourth a cup of water and you can see now that it's ready for me to use and we're fixing to make us some English muffins now this is sour you can smell the sour but it's just not over it's just right for me and I think it'll be just right for y'all unless y'all like something really really sour tasting are you all really going to like this sourdough starter so if you follow each day you should be okay so now that it's ready I'm gonna get all my ingredients together and we're gonna get our dough mixed up and we'll be cooking our English muffins on top of the stove and be good I'm going to use my big KitchenAid today we're going to be using seven cups of flour and I'm going to use my bread flour to make these English muffins but you can use all-purpose um if you're wanting to use a a different kind of flour you may have to adjust your ingredients I've got two cups of water about 110 degree water I've got a tablespoon of yeast I've got two tablespoons of sugar you can use active dry yeast or you can use the the instant yeast both will work so we've got our sugar are yeast and everything in there and now we're going to be putting in our dry milk this is half a cup of dry milk for this recipe to work yes you're going to need to use dry milk if a recipe calls for dry milk you just about need to use dry milk using just uh regular milks you'd have to adjust the rest of the ingredients so a half a cup of dry milk and I'm going to get my sourdough starter out and I think it's going to pour pretty good today Sometimes some days it's thicker than others today it's a little bit loose but it's it's really active today so I think it's going to do a good job and I can't tell you how good that smells you know sometimes you can smell your your sourdough and it has a sweet a sweet sour yeasty smell and then sometimes you go to it and it's just a little bit overpowering but this smells really good I think I'm gonna put I've got four tablespoons of room temperature butter I'm gonna go ahead and put that in and we're going to go ahead and put our starter in a whole cup you know Danny don't like things that are too yeasty tasting so this right here these are not too yeasty tasting at all they just got just around right amount pretty much okay we got our seven cups of bread flour and like I said you can use all purpose and I'm just going to scoop it in a little bit at a time so that I don't make a big Miss Laurie mess like I always do laughs I got a small kitchen so I have limited area to really work in but I do have my areas of of where I bake or where I just do regular cooking but it's kind of Elbow Room but that's okay I love my little kitchen just get it scooped in there now I can go ahead and I'll just get the rest of it in my bowl now if you do this by hand just know that this dough is not going to be real loose and it's not going to be real sticky so with seven cups of flour um it might get kind of rough on you trying to get it mixed up by hand I'm gonna put two teaspoons of salt on top so let's reread everything we've got our water we've got our yeast we got our sugar we got our butter our starter our flour our salt so we're good to go so let's just turn this baby on we're going to let it mix and after it mixes up good and turns into a pretty good sized ball it's not sticky or anything we'll let it knead for about five minutes if you feel like it's too sticky you can add just a little bit of flour to it because this does not need to be a sticky dough this needs to be a firm dough it's been kneading for about five minutes and it's all come together really good all the dough come together now this is not y'all watch me make quite a bit of bread and and I'll sometimes tell you know the dough if I can get this off I'll tell you sometimes that the dough needs to be a little bit on the Sticky Side loose but this dough does not now I've got my bread bowl and I've got a little bit of olive oil here I'm gonna put a little bit of olive oil in it now we're going to get our dough out and you can tell by the way I'm working with it that it's you know it's a heavy kind of a stiffer dough but as it rises it will it'll soften up and uh it'll be a lot softer though so we're just going to put it here in our Bowl just try to put it in a round ball as you can move it around get that oil on it and if you need to you can put a little bit more oil on the top because as it rises you don't want it to stick to your your tea towel or whatever you're putting over your your bread so I'll just cover this up and I'll find me a warm place and I figure it's going to be over here by my wood cook stove [Music] this is our dough after Rising for about an hour and a half I'm going to punch it down and I'm just going to kind of gather it up and then put it on my flower flowered board here and I'm just gonna oops I'm just going to knead it for just just a little bit now this is going to make several English muffins I'm not sure how many they'll make but we'll see once we get it done okay I'm gonna make sure that I got plenty of flour on my board what I want to do is I want to coat my dough in half I wanna okay okay looking for my bench scraper so I'm gonna do is I'm gonna cut this in half the best I can measured out eyeball it just like that I'll cover this up and I'm just going to let it sit here for about 10 minutes or so and just let it rest let that gluten just kind of rest just like that and we'll be back and uh finished my canar our muffins we'll get them on the sheet pan and then there'll be another rise after that okay our dough is rested about 10 minutes or so and you want to just kind of roll it out to about a half an inch thick and just take whatever kind of cutter you got whatever size English muffins you want this one's about three inches you can do about two and a half inches three inches whichever and I'm just going to take my and I'm hoping this plastic will cut cut through that and you're just going to take them just like that and you're just going to put them on your sheet pan that I have just a little bit I've got some some fine ground cornmeal here and I'm just going to kind of just turn it over like that and just place it right here on my sheet pan not any kind of cutter that you got and I'll just continue to to cut them out and any little pieces like this I'll just uh bring it together and knead it back together then I'll make some more um English muffins [Music] foreign [Music] about a half inch or so [Music] [Music] and I'll continue cutting these and putting them on the paint okay I ended up with about 22 probably could have got 24 out of it if I'd have maybe rolled them a little bit thinner but 22 is good what I'm going to do is put some plastic wrap on them just kind of laid over it now I do have all my muffins here dusted with I love that cornmeal on the bottom and then I dusted the top of them with a little bit of cornmeal and I'm going to cover this up again with a tea towel then I'm going to put it in a warm place again and I'm going to let them I'm going to let them set and rise for about 45 minutes um I want them this close together because I really don't want them to rise and get bigger this way they can rise a little bit up that as far as spreading out I really don't want to spread out too much so I want them to rise just like this so we'll be back in about 45 minutes and then we're going to start cooking our English muffins it's been about 35 minutes and I think my muffins have Rose really good so we're gonna get them we're gonna take them over their stove and we're going to start to cooking us some English muffins well y'all can do this in electric Skillets I've got a this is my crepe pan or Skillet right here and that's what I'm going to be using I'm just going to do a few at a time we're not going to grease or butter or anything on our skillet and I've got it on about a medium high heat and I'm just going to put our English muffins on our skillet just like this I'm also going to take and I've got it just a little bitty uh sheet pan here that goes with My Little Oven kind of top oven and I'm just going to place it on top just to keep them from rising too much as they cook I'm going to cook them on that side for about I don't know about five six seven minutes or until they're they're getting kind of golden brown on that one side if you have to you can adjust your your fire make sure they're not cooking too fast okay it's been about five minutes so I'm gonna take that off and we're just gonna flip them now and you can see how Brown they're getting on that side all right one's good and brown so they're looking really good at this point I think I'm going to turn my burner down just a little I had turned it up back up I'm going to turn it back down put this back on top and I'm gonna let that cook another five to seven minutes um may not take that long when it starts getting good and brown that side what I do is I'll get my digital thermometer and I'll see what the temp is inside of them and they should if they read about 190 then they're good and done inside foreign off of it because it'll just burn as I put the other muffins on there but you've seen that they come to 190 degrees Fahrenheit and you could hear and tell that they sounded hollow inside and that's how you can tell a lot of times if your Bread's done when you tap on it and it has that that Hollow sound so now we're just going to add four more muffins on here and we're just going to continue until we get them all cooked well you need some butter and jelly of this if you don't have a digital thermometer the best way to tell is just like I said just to tap on them but what I wanted to see is about how long it took and it took a good 10 minutes five minutes on each side so I tossed a Jew a homemade English muffin I want you to taste it because I know you I've been outside cleaning on the shop rearranging I'm still not moving in out there has about 24 degrees been sleeting for about two hours and I come in this wonderful wonderful smell inside here and this is one of my favorite bread y'all English muffin toasted butter the apricot apricot jelly Jam Jam so is it good it's delicious I want one of these every morning when I'm heading out the door going to work okay so would you say it's LARPing I would absolutely say a slurping um I want to show y'all something before we leave this video these English muffins freeze really well and so what do I do and it's a good idea unless you have a bunch of people you're going to be feeding they'll eat every one of these but just me and Mr Brown we just need a couple you know every so often so I wrap them individually and then I just put them in a bread bag and put them in the freezer and then we can just get if he just wants one in the morning or if I you know there's one more than I want one I can just grab one or probably the night before and take it out sort of thaw out that way in the morning is thawed out and we can just cut it open and put and toaster and go so there we go we've got a bag full of homemade sourdough English muffins that we can eat on for quite a while

Channel: Whippoorwill Holler

Views: 86,774

Keywords:

Id: 9oV375z06Vs

Length: 32min 10sec (1930 seconds)

Published: Wed Feb 01 2023