English Muffins Lab76 recipes
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Sourdough English Muffins

PJ Hamel · kingarthurbaking.com · 24

Against 76 English muffin recipes

Less liquid than 90% of recipes and more salt than 85%.

What the 13 “sourdough” English muffin recipes do differently →

Get the method at kingarthurbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 76 English muffin recipes, per 100 g of flour.

  • Less liquid than 90% of recipes: 61% of the flour weight against the typical recipe's 74%.
  • More salt than 85% of recipes: 2.3% of the flour weight against the typical recipe's 1.6%.
Liquid: 61%, 9th percentileFat: 6.8%, 55th percentileSugar: 3%, 36th percentileSalt: 2.3%, 87th percentileYeast: 1.1%, 43rd percentileLiquidFatSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 2 tablespoons (25g) granulated sugar25 g
  • 2 cups (454g) water, warm (110°F-115°F)454 g
  • 1 tablespoon active dry yeast or instant yeast≈ 9 g
  • 1 cup (227g) sourdough starter, ripe (fed) or discard; ripe will give you a more vigorous rise227 g
  • 7 cups (840g) King Arthur Unbleached All-Purpose Flour840 g
  • 1/2 cup (56g) King Arthur Baker's Special Dry Milk or nonfat dry milk56 g
  • 4 tablespoons (57g) butter, at room temperature57 g
  • 1 tablespoon (18g) table salt18 g
  • 1/4 teaspoon citric acid (sour salt), optional; for enhanced sour flavor≈ 1.5 g

Toppings and extras

Listed, but not counted in the percentages below.

  • King Arthur Semolina Flour or yellow cornmeal, for coatingn/a

flour 840 gbatter 1688 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 76 recipes. Shaded: the middle half. Tick: the median.

  • Liquid61% · 9th percentile
  • Fat6.8% · 55th percentile
  • Sugar3% · 36th percentile
  • Salt2.3% · 87th percentile
  • Yeast1.1% · 43rd percentile

Keep exploring

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Nearest by baker's percentages: liquid, fat, sugar, salt, yeast.

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