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  1. Hi mine seem undercooked ad the size is rather small I am not sure what I did wrong as I followed your insturctions. This is the second time I made them and they were a litte bit of an imrprovement but are still smaller, thinner and do not have a good crumb. Do you have an idea what inside temp would be good to know they are done proofing and done in the griddle? Thanks, Jessica

    1. Hi Jessica! I hate that you’re having issues! I would try not rolling them out as thinly. I usually roll mine about 3/4 inch thick, but they do puff up a bit if you allow them to rise about an hour before cooking. Sadly, I’m not sure of an internal temperature. I cook mine until brown on one side, then flip and cook on the other side.

      To test for doneness, the english muffins should feel lightweight and the sides should spring back when pressed gently. The trick is finding the right amount of heat for your griddle. I actually barely have to turn mine on! If cooked too high, the muffins will brown too quickly and the center will remain undercooked (and have a dense crumb). If this happens, finish baking the muffins in a low-heat oven about 250 F until cooked through.

      I have never had issues with this recipe and actually find it to be pretty forgiving! I hope you can too because these are such a staple for us! Wishing you the best.

      1. This is the third sourdough muffin recipe I’ve tried and finally got one that worked. I almost messed up the grams to cups conversion but realized my error pretty quick. These came out great. They raised beautifully and cooked in my cast iron skillet. I did bake in the oven at 250 as you suggested for about 15 minutes as the middles seemed a little doughy yet. Thanks for posting and explaining everything so well

        1. I am so glad you enjoyed them! I had the same experience with trying recipes, and this one finally worked. They’re now a staple in our house. Thank you for reading and commenting!

    1. Try sticking the dough in the fridge for a couple of hours before you roll it out and cut into rounds. I find the dough to be much easier to work with when it is cold!

  2. When I’m kneading the dough before leaving it sit for 8-10 hours, it’s very sticky. Is that normal?

  3. why is my dough shrinking up so much after I cut them out with a biscuit cutter? The first six or so, seem fine, then I rolled the dough again and the next six or so, shrunk up to half the size of the first ones? The dough was proofed and easy to work with but started shrinking the more I worked with it????

    1. Hmmm. That is strange! Try working with cool dough and only working the dough as little as possible. I haven’t had that happen, but I almost always cut my circles after the dough has been refrigerated.

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