Sourdough English Muffins
Eric Rusch · breadtopia.com
Against 76 English muffin recipes
No yeast, unlike 82% of recipes and more fat than 85%.
What the 13 “sourdough” English muffin recipes do differently →
How it compares
Against the typical batch: the median of 76 English muffin recipes, per 100 g of flour.
- No yeast at all, where 82% of recipes use some (most of those 1.1 to 1.9% of the flour weight).
- More fat than 85% of recipes: 9.7% of the flour weight against the typical recipe's 6%.
- More sugar than 85% of recipes: 9.7% of the flour weight against the typical recipe's 3.9%, about 2.5 times as much.
- Less liquid than 78% of recipes: 66% of the flour weight against the typical recipe's 74%.
Ingredients (11)
- Dry Ingredientsn/a
- 260g bread flour or all purpose flour (2 cups)260 g
- 175g whole grain khorasan flour or whole grain Kamut flour (1 1/4 cups)175 g
- 6g salt (1 tsp)6 g
- Wet Ingredientsn/a
- 285g warmed milk ~95F (1 1/4 cup)285 g
- 150g ripe sourdough starter (3/4 cup)150 g
- 1 egg (~50g)50 g
- 42g unsalted butter (3 Tbsp), melt separately or cut into small pieces and combine with the warm milk42 g
- 42g honey (2 Tbsp)42 g
Toppings and extras
Listed, but not counted in the percentages below.
- ~1/2 cup cornmeal for dusting on the muffins and the cookie sheet≈ 69 g
flour 435 gbatter 1010 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 76 recipes. Shaded: the middle half. Tick: the median.
- Liquid66% · 20th percentile · median 74%
- Fat9.7% · 86th percentile · median 6%
- Sugar9.7% · 86th percentile · median 3.9%
- Salt1.4% · 30th percentile · median 1.6%
- Yeast0% · 9th percentile · median 1.2%
Keep exploring
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Nearest by baker's percentages: liquid, fat, sugar, salt, yeast.
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