English muffins aren’t a bread I often eat or bake. But breakfast visitors, and thoughts of eggs Benedict, led me to visions of their nooks and crannies as perfect for embracing a warm Hollandaise. Also, an email from Andris Lagsdin of Baking Steel featured an English muffin video. And so I made a batch, using a formula from my notes from school that I converted to sourdough.
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