Sourdough English Muffins Class
These fluffy, bubbly breakfast beauties are much more forgiving than capricious sourdough loaves — and arguably more versatile!
You can make a larger or smaller batch, use them with sweet or savory meals (goat cheese and jam combo is a killer!) or even replace burger buns with them. They freeze like champs and can be toasted without thawing.
This is a probiotic, gut-friendly sibling of a familiar store bought English muffins — what’s not to love?
In this class we’ll make a small batch of English muffins from scratch, learn to pan-steam them to perfection and, most importantly, get to have a proper tasting with tea, jams and other fun sides. You'll even get to make your own “Marksboro McMuffin” with Cedar Ridge ham and Walnut Lane Farm Eggs!
It’s an easy and fun, but not awfully fast process, so do reserve 3 hours of your time, to see how this enriched sourdough behaves and develops.
Your teacher Lena (aka @JerseyTomatoChick) is a local tomato grower and an enthusiastic sourdough home-baker. She is always on the lookout for the perfect English muffin recipe as a must-have ingredient of her beloved tomato sandwiches.
These fluffy, bubbly breakfast beauties are much more forgiving than capricious sourdough loaves — and arguably more versatile!
You can make a larger or smaller batch, use them with sweet or savory meals (goat cheese and jam combo is a killer!) or even replace burger buns with them. They freeze like champs and can be toasted without thawing.
This is a probiotic, gut-friendly sibling of a familiar store bought English muffins — what’s not to love?
In this class we’ll make a small batch of English muffins from scratch, learn to pan-steam them to perfection and, most importantly, get to have a proper tasting with tea, jams and other fun sides. You'll even get to make your own “Marksboro McMuffin” with Cedar Ridge ham and Walnut Lane Farm Eggs!
It’s an easy and fun, but not awfully fast process, so do reserve 3 hours of your time, to see how this enriched sourdough behaves and develops.
Your teacher Lena (aka @JerseyTomatoChick) is a local tomato grower and an enthusiastic sourdough home-baker. She is always on the lookout for the perfect English muffin recipe as a must-have ingredient of her beloved tomato sandwiches.
These fluffy, bubbly breakfast beauties are much more forgiving than capricious sourdough loaves — and arguably more versatile!
You can make a larger or smaller batch, use them with sweet or savory meals (goat cheese and jam combo is a killer!) or even replace burger buns with them. They freeze like champs and can be toasted without thawing.
This is a probiotic, gut-friendly sibling of a familiar store bought English muffins — what’s not to love?
In this class we’ll make a small batch of English muffins from scratch, learn to pan-steam them to perfection and, most importantly, get to have a proper tasting with tea, jams and other fun sides. You'll even get to make your own “Marksboro McMuffin” with Cedar Ridge ham and Walnut Lane Farm Eggs!
It’s an easy and fun, but not awfully fast process, so do reserve 3 hours of your time, to see how this enriched sourdough behaves and develops.
Your teacher Lena (aka @JerseyTomatoChick) is a local tomato grower and an enthusiastic sourdough home-baker. She is always on the lookout for the perfect English muffin recipe as a must-have ingredient of her beloved tomato sandwiches.