I thought it would be fun to make English Muffins this morning. I have a couple of sourdough recipes, so I found one and threw the ingredients together, and, in my haste and my distractedness, I neglected to factor in the time needed for the batter to rise. And even when I thought – duh! – that of course it would need time to rise. It's a yeasted batter, dope. (I was referring to me, not you.) Of course it needs time.
But I didn't want to wait. I wanted it to hurry up and get puffy so I could feed my hungry family.
So…I am ashamed to say…I manipulated the batter. I dissolved some baking soda in some water, and folded that into the batter.
And it didn't really do much of anything. It made it a bit more bubbly. I added more water, too, so it would be thinner and, I reasoned, would rise better.
And so, in my stubborn, impatient, stoooooooooopid mood, I proceeded.
I greased some round cookie cutters because I couldn't find Bill's mom's english muffin rings because my pantry is a mess and I need to clean it out and reorganize it very, very soon, I know, I know.
And I started cooking my batter in the greased rings on the hot, greased griddle.
And, if you scroll back up and look at the picture, you can see that they look fine.
So, to check the insides, I started to "fork split" one. Because, you know, that's what you do with English Muffins if you want them to have all those nooks and crannies for your melted butter.
And when I pulled the fork out…
It's all gummy inside.
Now, yes, I could have cooked the muffins longer. But they were already getting too dark on one side.
No…they are gummy inside because they have no lift. I didn't let the yeast work at its own pace.
I was not…patient.
I continued on with the fork, poking and poking and poking and coming out with gummy bits of dough. On more than one muffin, by the way.
Yeah. I know. That's REAL appetizing.
Want a closer look?
but these things were dense and heavy – not light and airy.
And I have no one to blame but my own impatient, in-a-hurry self.
And so I took pictures of my failed product in order to show you what can go wrong.
And why…with yeast…you must…be…patient.