Ran out of bread last week for brekkie. I was craving for English muffins. I used the high gluten flour and added some wholewheat. I was being creative again in my safe and happy place, my kitchen. I made the muffins too large and still getting use to my high gluten flour. The first tray was too dark. The second, experimenting and baked it lighter. I only had 12 rings and ended up with 14. I pan fried the front 2 in the first dark baking pan as I ran out of rings. I made these before I got sick. I tried being creative as usual as did not want to slave over the stove frying them. Tropical weather here and so hot and extremely humid. It was 90 F. I decided to bake instead of frying them. I covered them with another baking pan on top. Trying to be innovative and thinking out of the box. Here is the recipe I used and halved the recipe for 12 English muffins. Please do try as they were such great tasting English muffins I have ever tasted. I used active starter as I had extra that I had made. Bim’s Sourdough English Muffins Recipe 1,200 g. Bread flour 760 g. Milk 300 g. Discard one week old 80 g. Honey or sugar 22 g. Salt 3 eggs Mixed everything I large bowl followed with 4 sets of stretch and fold in every 30 minutes (2 hours) Proof another 2 hours or until it rises 70% at 25-27 degrees Celsius Option one same days baked cut the dough into 110 g. Or your preference size and bake Option two retard over night, cold retard give the bread nice flavor and also give you a good benefits for your health 🥰 In the morning cut the dough in to size of your preference and mine are 110 g. (24 English muffins) making ball I use a lot of flour to handle them, rest dough on the counter top to proofing another 2 hours or until double in size. Heat up the pan on medium low, put muffins in and covered the lid for 4-6 minutes each side or cook until golden brown, then transfer the English muffins in to the baking tray and bake in the oven or air flyer another 4 minutes at 190’c This way is to avoid uncooked inside English muffins.

I’m starting a yeast water culture today. Red grapes, water, a clean jar, and a week of patience. Day 1 through Day 7 I’ll post a quick check-in here so you can see exactly what’s happening: the bubbles, the smell, the float test, the moments when nothing seems to be happening and you wonder if you killed it. Day 7 I bake. One loaf, fully leavened with yeast water. No commercial yeast, no sourdough starter. Just wild yeast pulled out of fruit, water, and time. Here’s the thing. Yeast water is one of the most underrated tools in home baking. It’s gentler than sourdough, faster to build than a starter from scratch, and it pulls flavor out of the fruit you choose. Grapes give you a wine-like complexity. Raisins give you steady, rich fermentation. Either works. If you’ve got a handful of grapes or a small box of raisins sitting in your kitchen, grab them and start your own jar today. Post your Day 1 photo in the comments and we’ll go on this together. Side-by-side jars, real-time comparisons, and at the end of the week we all bake. What you need to start: A clean glass jar. About 1 cup of fruit, washed, skins on, no preservatives or wax. 1 to 1.5 cups of non-chlorinated water. A teaspoon of sugar or honey if you want to give it a nudge. Loose lid or a cloth on top. That’s it. Stir it once a day, keep it at room temperature out of direct sun, and watch for bubbles. I’ll have an infographic up shortly to walk through the timeline visually. Drop a comment if you’re in. Tell me what fruit you’re using. Perfection is not required. Progress is. Henry ⭐🔥