It’s been a while since last time I made English muffins, and I felt it was time to make some again.
I’m getting used to dealing with sourdough now, but it is still a bit tricky when it comes to timing.
This time I ended up having to get up at 5:00 a.m. to finish these.
No complaints thought.
They turned out delicious!
Beautiful nooks and crannies.
Freshly baked sourdough English muffin, toasted and buttered, scrambled turmeric tofu, sesame kale salad with blueberries, and grapes.