Sourdoughgan English Muffins

If you’re a regular baker hunting for a cheap thrill, look no further than English muffins.

A non-fussy and straightforward dough (although with 7 cups of flour, have a spare bag on hand), the excitement is saved for the baking bit. No need to preheat the oven, English muffins are prepared on the stovetop. 

This is unexpected and almost feels like you’re getting away with something. If the oven is a leap of faith - close the door, set the timer, and hope for the best - the stovetop keeps two feet solidly on the ground. There’s more control here, you can check the bottoms, adjust the heat, and even rotate spots. 

Where we arrive at a philosophical question - can you bake on the stovetop or only cook? 

English muffins seem like a baked good. Much like a crème brûlée doesn’t, despite being...well, baked in the oven. Where does this leave pancakes and French toast? Simply griddled (which is different than cooking because…)? What to do with waffles? Neither from the oven or the stovetop, a waffle iron belongs to the dreaded category of single-function countertop appliances (*shudder*). 

I digress. 

The point is, it’s not everyday you get to bake on the stovetop (there, I said it). But more than that, English muffins are quietly soothing. They make this very satisfying gurgling sound as they cook, the babbling brook of baking. Browned on the outside with a touch of crunch from cornmeal, their pillowy soft middle still bulges out in temptation. And finally, the reason we all gathered here today - the nooks and crannies coddling each little puddle of butter and jam. 

And not to be all practical about it (because I firmly believe baking can and should be a whimsical indulgence from time to time), but these really do freeze up well. Reheat them on a low temperature in the toaster oven, then split and toast.

So here’s to the stovetop and its secret double life as a top-notch baker.

Recipe from KIng Arthur Baking.