My Mom of 10 Morning Routine is full to bursting again! Come join me as I try a new large family breakfast recipe, work through our large family summer homeschool routine, and then check on our small, but growing garden!
Sourdough English Muffin Recipe:
INgredients:
The night before:
135 g of starter
275 g. all purpose flour
250 g of milk
Stir and cover loosely, let rest overnight on the counter.
The next day add:
85 g all purpose flour (I ended up adding more in the mixer to get the dough to the right consistency)
15 g sugar
5 g salt
Add ingredients to the starter and mix in a stand mixer for about 5 minutes, dough should be slightly sticky, but workable, add more flour as needed to reach this consistency.
Lightly flour your workspace, and roll out to dough to 1/2 inch. Cut with a biscuit cutter, straight down, don't twist.
Combine remaining dough into a ball and let rest 10 minutes, then roll it out again and cut more muffins.
Transfer muffins to a cornmeal dusted baking sheet, and let them rise 45-60 minutes.
Preheat your griddle to 300 degrees, and place muffins on. Cook for 3-5 minutes, dust tops with cornmeal then flip and cook for 5-7 minutes.
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