feat: add Sourdough English Muffins. Fixes #1054

cook/breads/Sourdough English Muffins.cook

@@ -0,0 +1,25 @@
+>> source: https://www.kingarthurbaking.com/recipes/sourdough-english-muffins-recipe
+>> total time: 2 hours 45 minutes
+>> serves: 2 dozen large muffins
+
+Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine @granulated sugar{25%g}, @warm water{454%g} (110°F - 115°F), @active dry yeast or instant yeast{1%Tbsp}, @sourdough starter{227%g}, ripe or discard, @all-purpose flour{840%g}, @dry milk{56%g}, @unsalted butter{57%g}, at room temperature, @salt{18%g}, @citric acid (sour salt), (optional){1/4%tsp}; for enhanced sour flavor, except the cornmeal/semolina, in a large bowl.
+
+Mix and knead — by hand, electric mixer, or bread machine — to form a smooth dough. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.
+
+Place the dough in a #lightly greased bowl{}, cover, and set it aside to rise for about ~{1.5%hours}, or until it's noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first). Let the dough chill for ~{24%hours}; this will develop its flavor.
+
+Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes, to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2" thick, and cut in 3" rounds. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.
+
+Alternatively, divide the dough into 24 pieces (total). Shape each piece into a round ball, then flatten each ball into a 3" round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3", and trim edges with a 3" cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides will rise more evenly.
+
+Place the rounds, evenly spaced, onto @cornmeal or semolina (optional){} sprinkled #baking sheets{} (12 per sheet). Sprinkle them with additional cornmeal or semolina, cover with #plastic wrap{}, and let them rise until light and puffy, about 45 to ~{60%minutes}. If the dough has been refrigerated overnight, the rise time will be about 2 hours.
+
+Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350°F, or to an ungreased frying pan that has been preheated over medium-low heat.
+
+Cook the muffins for about ~{5%minutes} on their first side; then lay a cake pan, cookie sheet, or similar flat (though not overly heavy) object atop them to help keep them flat. Continue cooking for about 7 minutes or so; then remove the pan, turn the muffins over, and finish cooking without the pan on top for a total of about 10 to 12 minutes or when the center of a muffin registers 190°F on a digital thermometer. If you're having trouble getting muffins to cook all the way through on the stovetop, cook until golden brown on both sides, then transfer to a preheated 350°F oven and bake until the muffins' interior shows no sign of wet dough, about 10 minutes or so.
+
+Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage.
+
+Tip: To shorten cooking time, use a lidded electric fry pan heated to 325°F. Cook the muffins for about 10 minutes without the lid (or until they're nicely browned), turn them over, and add the lid. Don't set the lid on tight; leave a small opening for any steam to escape. Cook the muffins for an additional 8 to 10 minutes, until their bottom sides are browned.
+
+Tip: This recipe is easily halved, if you don't want to make 2 dozen muffins. Halve all of the ingredients; for a slightly faster rise, use 2 teaspoons yeast, rather than 1 1/2 teaspoons.

docs/breads/sourdough-english-muffins.md

@@ -0,0 +1,116 @@
+---
+comments: true
+tags:
+  - bread
+  - king-arthur
+---
+# :bread: Sourdough English Muffins
+
+![Sourdough English Muffins][1]{ loading=lazy }
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 1.11 days |
+
+## :salt: Ingredients
+
+| :fork_and_knife_with_plate: Serves |
+|:----------------------------------:|
+| 2 dozen large muffins |
+
+- :candy: 25 g granulated sugar
+- :hot_springs: 454 g warm water
+- :microbe: 1 Tbsp active dry yeast or instant yeast
+- :microbe: 227 g [sourdough starter][2]
+- :ear_of_rice: 840 g all-purpose flour
+- :glass_of_milk: 56 g dry milk
+- :butter: 57 g unsalted butter
+- :salt: 18 g salt
+- :test_tube: 0.25 tsp citric acid (sour salt), (optional)
+- some cornmeal or semolina (optional)
+
+| :fork_and_knife_with_plate: Serves |
+|:----------------------------------:|
+| 1 dozen large muffins |
+
+- :candy: 13 g granulated sugar
+- :hot_springs: 227 g warm water
+- :microbe: 2 tsp active dry yeast or instant yeast
+- :microbe: 114 g [sourdough starter][2]
+- :ear_of_rice: 420 g all-purpose flour
+- :glass_of_milk: 28 g dry milk
+- :butter: 28 g unsalted butter
+- :salt: 9 g salt
+- :test_tube: 0.125 tsp citric acid (sour salt), (optional)
+- some cornmeal or semolina (optional)
+
+## :cooking: Cookware
+
+- 1 lightly greased bowl
+- 1 baking sheets
+- 1 plastic wrap
+
+## :pencil: Instructions
+
+### Step 1
+
+Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine granulated
+sugar, warm water (110°F - 115°F), active dry yeast or instant yeast, [sourdough starter][2], ripe or discard,
+all-purpose flour, dry milk, unsalted butter, at room temperature, salt, citric acid (sour salt), (optional); for
+enhanced sour flavor, except the cornmeal/semolina, in a large bowl.
+
+### Step 2
+
+Mix and knead — by hand, electric mixer, or bread machine — to form a smooth dough. The dough should be soft and
+elastic, but not particularly sticky; add additional flour if necessary.
+
+### Step 3
+
+Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1.5 hours, or until it's noticeably
+puffy. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising
+first). Let the dough chill for 24 hours; this will develop its flavor.
+
+### Step 4
+
+Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes,
+to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2" thick, and cut in 3" rounds.
+Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.
+
+### Step 5
+
+Alternatively, divide the dough into 24 pieces (total). Shape each piece into a round ball, then flatten each ball into
+a 3" round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3", and trim edges
+with a 3" cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides
+will rise more evenly.
+
+### Step 6
+
+Place the rounds, evenly spaced, onto cornmeal or semolina (optional) sprinkled baking sheets (12 per sheet). Sprinkle
+them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 45 to
+60 minutes. If the dough has been refrigerated overnight, the rise time will be about 2 hours.
+
+### Step 7
+
+Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric
+griddle preheated to 350°F, or to an ungreased frying pan that has been preheated over medium-low heat.
+
+### Step 8
+
+Cook the muffins for about 5 minutes on their first side; then lay a cake pan, cookie sheet, or similar flat (though not
+overly heavy) object atop them to help keep them flat. Continue cooking for about 7 minutes or so; then remove the pan,
+turn the muffins over, and finish cooking without the pan on top for a total of about 10 to 12 minutes or when the
+center of a muffin registers 190°F on a digital thermometer. If you're having trouble getting muffins to cook all the
+way through on the stovetop, cook until golden brown on both sides, then transfer to a preheated 350°F oven and bake
+until the muffins' interior shows no sign of wet dough, about 10 minutes or so.
+
+### Step 9
+
+Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days;
+freeze for longer storage.
+
+## :link: Source
+
+- <https://www.kingarthurbaking.com/recipes/sourdough-english-muffins-recipe>
+
+[1]: <../assets/images/sourdough-english-muffins.jpg>
+[2]: <../ingredients/sourdough-starter.md>

mkdocs.yml

@@ -97,6 +97,7 @@ nav:
       - Potato Bread: breads/potato-bread.md
       - Pull-Apart Sour Cream and Chive Rolls: breads/pull-apart-sour-cream-and-chive-rolls.md
       - Pumpkin Bread: breads/pumpkin-bread.md
+      - Sourdough English Muffins: breads/sourdough-english-muffins.md
       - Texas Roadhouse Rolls: breads/texas-roadhouse-rolls.md
       - The Best Cornbread: breads/the-best-cornbread.md
       - The Best Pumpkin Bread: breads/the-best-pumpkin-bread.md