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Here is a simple sourdough English muffin recipe measured in cups, adapted from the classic overnight method (similar to Allrecipes Sourdough English Muffins and A Chick And Her Garden). [1, 2]
Ingredients
Step 1: The Preferment (Mix and ferment 8 hours or overnight)
- 1 cup milk
- ½ cup active/bubbly sourdough starter
- 2 cups all-purpose flour [1]
Step 2: The Dough (Added the next morning)
Instructions
- Mix the Preferment: In a large bowl, combine the 1 cup of milk, ½ cup of sourdough starter, and 2 cups of all-purpose flour. Cover the bowl and let it sit at room temperature for 8 hours or overnight until bubbly and doubled in size.
- Add Dry Ingredients: To the fermented sponge, add the 1 tablespoon of sugar, 1 teaspoon of baking soda, ¾ teaspoon of salt, and ½ cup of all-purpose flour.
- Knead: Turn the dough out onto a lightly floured surface and knead gently for 4 to 5 minutes until smooth and elastic, adding a bit more flour if it feels too sticky.
- Shape the Muffins: Roll the dough out to about ½-inch thickness. Cut out rounds using a 4-inch biscuit cutter or the rim of a wide glass.
- Second Rise: Sprinkle cornmeal onto a baking sheet or surface, place the rounds on top (dust the tops with more cornmeal), cover them with a towel, and let them rest and puff up for about 45 minutes to 1 hour.
- Cook on the Skillet: Heat a cast-iron skillet or griddle over medium-low heat. Cook the muffins for 5 to 6 minutes per side until golden brown and cooked through in the center.
If you want to adjust the recipe, let me know:
- Do you want to use bread flour instead of all-purpose flour?
- Are you looking for a same-day recipe or a discard recipe?
Answer for mistake 1.
It happens to the best of us! Letting the batter sit for 8 hours with baking soda (sodium bicarbonate) usually means your baked goods will turn out dense, flat, or heavy.
Here is exactly why this happens and what you can do to fix it:
The Problem: Pre-activation
Because baking soda is highly reactive, it starts working the instant it touches the wet, acidic ingredients in your batter. It creates carbon dioxide bubbles immediately.
• What happened over 8 hours: Those trapped bubbles have slowly escaped into the air while sitting on the counter or in the fridge.
• The result: When you put it in the oven, there will be very little "lift" left, which leads to a dense texture.
How to Save Your Batter
Don't throw it out just yet! You can try to revive the batter right before you bake it by adding a tiny bit of fresh leavening.
If your recipe originally used... Do this right before baking:
Baking Soda Whisk in an extra 1/4 teaspoon of baking soda dissolved in a teaspoon of water or milk to distribute it evenly.
Baking Powder Whisk in an extra 1/2 teaspoon of baking powder directly into the batter.
Baking Tips for Your Leftover Batter
• Bake a small test batch: Scoop out just one muffin or cookie first to see how it rises.
• Lower your expectations on height: It may not get as fluffy as usual, but it should still taste good!
• For the future: If you need to prep ahead, mix your dry ingredients in one bowl and wet ingredients in another. Keep them separate, then mix and bake immediately when you are ready.
What exactly are you making (muffins, pancakes, banana bread)? If you let me know, I can give you a specific tip on how to save that exact texture!
Answer 2:
That is much better news! A 30-minute rest is actually completely fine, and for some batters, it even helps improve the texture.
Your bake is not ruined, but because you used pure baking soda (sodium bicarbonate), you just need to get it into the oven as soon as possible.
Here is what you should do right now:
Action Steps
1. Preheat your oven immediately if you haven’t already.
2. Do not overmix the batter before scooping it. Gentle handling preserves the remaining air bubbles.
3. Bake it right away as soon as the oven hits the correct temperature.
Why 30 Minutes is Okay
While baking soda does start reacting immediately, a 30-minute window isn't long enough for all the gas to escape, especially if your batter is thick. In fact, many pancake and muffin batters benefit from a 15 to 30-minute rest because it allows the flour to fully hydrate, resulting in a more tender crumb.
You might lose a tiny bit of maximum fluffiness, but your final product should still rise well and taste great!
What kind of baked good are you making? If you want, tell me if the batter looks thick or runny, and I can tell you if you need to add a tiny pinch of fresh soda!
Answer:
That is fantastic news! Baking is all about experimenting, and forgiving yourself for the learning curve is the best way to become a great baker.
The reason it still turned out great after an hour on the stove comes down to the science of your batter:
• Thick Batter Traps Gas: If your batter was relatively thick, it acted like a blanket, holding onto those tiny carbon dioxide bubbles instead of letting them escape into the air.
• Stove Baking (Steam Heat): Cooking on the stove often traps a lot of moisture and direct bottom heat, which gives the batter a sudden, rapid push to expand and rise perfectly.
It sounds like you have mastered the adjustment!
Are you making pancakes, crumpets, or a stovetop skillet bread? Tell me what you baked so we can plan your next kitchen experiment!
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