Quarantine means a lot more home made bread. My wife rocks.

My wife makes amazing bread on the regular. During pandemic times, we decided to establish a couple sourdough starters again, and we’ve had a lot of baking to do to keep up.

Tonight, I take my very first stab at making a bread product - sourdough english muffins.

I’ll be damned - they sorta resemble English muffins! And they taste good too!

I’ve been following the same recipe. I’m intrigued with how different ours looks. Did you cookie cutter? Did you use AP flour?

I made these today….

Yours seem more uniform top/bottom to me and slightly less puffy. Looking at my photo again, I guess you are right, they don’t look that different.

I struggled to get my first batches to cook all the way through. I’ve been experimenting with size, shape, cut, and bread flour.

Round two. This is the batch that I actually followed the recipe on. I’m optimistic.

We got a refurbished 6 quart on sale for $200, so honestly, it will be really hard to not get our value out of it. Our tilt-head served us well, but volume for bread/pizza dough pushed us over on getting a new one.

I LOVE how serviceable the classic tilt-heads are.