English Muffins
To me, the English muffin is such a handy vehicle. Unlike toast, the split English muffin has its crust underneath. This prevents butter and other gooey or sticky toppings from escaping through the bread and messing up your fingers. Each serving is sliced or split to order, resulting in a fresh, chewy crumb. As a sub straight for poached eggs and hollandaise, they achieve their highest purpose. The nooks and crannies absorb all of that rich goodness, while the crust holds it like a bowl.
No oven is required to bake them, so they are Related to naan, tortillas, or other flatbreads from the world's different cultures. Unlike most flatbreads, they are yeast leavened, making them fun and pillowy at the time of cooking. I developed this recipe as another way to utilize the discarded portion of sourdough starter that otherwise would be wasted, at feeding time. This preparation can all happen in a few hours, or can be proofed overnight, in refrigeration. The latter approach yields a more distinct sourdough flavor, and a greater variety of void sizes, on the inside. Once cooked, these guys hold up well, in an airtight environment, for a good week, or more. Refrigerated, they could last a month. The yield on this batch is a dozen, but the recipe can be doubled, if you're planning a big brunch.
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