First try I used AP flour and let the 1st rise go too long I think, and they were too dense. This time I used my regular sourdough recipe with bread flour (920g, with 650g water, 71% hydration) and they came out great.
Thanks for the inspiration from this community!
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What is AP flour? Is it harder than regular flour? Does it look better on your college baking application?
All purpose
Looking good!
english muffin game wicked strong in this community
i feel like knowing how to replicate these would be net dangerous for me
i would just make them all the danged time
The only problem with that would be if you ran out of butter and jam to spread on them.