English muffins from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 25) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on February 15, 2022

    Apparently there is an error with recipe. English Muffin Recipe: Poolish Bread flour 1 cup|130 g Cold water 1/2 cup |130 ml Instant yeast 1/4 tsp The night before you want to make the muffins (about 8 hours ahead of baking), mix the poolish. Mix the flour, cold water, and yeast in a bowl by hand until well combined. Cover with a clean, damp towel and let rise in a cool spot overnight. In the morning it should have doubled in size and be very bubbly. If you’re not going to use it right away, keep it in the refrigerator, covered, for up to 6 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.