When I was growing up, my mother was always baking something. Delicious flaky pies or tarts. Rhubarb was always my favorite with apple being a close second. Banana muffins. Zucchini bread. Lots of good things. When I became an adult I started to enjoy cooking because it allows you to embrace your creative side. You can find a recipe and decide whether you want to tweak it a little but adding or removing an ingredient. Or changing the cooking method. Or even more interesting for me was to see what ingredients were on hand in the cupboard and come up with something that would taste delicious. Or at least make a valiant attempt.
What I disliked about baking was that it was all about science. You just can't decide to mix some flour and water together and put in in a pan to bake. I guess you could, but the result would be an awful mess. Baking requires precision, patience and planning. And I never felt I had enough time for all three.
Then along came 2020. I had retired in June of 2019 and my wife and I did almost non-stop travel through the end of 2019 and through March of 2020. In fact, we were sailing on the last cruise ship to dock in Saint Maarten before all sailing was suspended. We had lots of other trips in 2020 and beyond that got cancelled. So whereas 2020 was expected to be another year of exciting travel, that wasn't going to be possible. We'd be home, staying safe. Was the universe giving me a sign that I would finally have the time to try my hand at baking? The answer was "yes".
I dabbled in lots of baking projects throughout 2020. Many of which I have posted before on this blog. Soft pretzels. Shortening biscuits. Four types of cornbread. Fried donuts. My grandmothers' chocolate cupcakes. Chocolate torte. Many more. And perhaps most surprising? I was really enjoying it. Where I thought I would be frustrated by the science part of baking, I actually embrace it. Learning more about how baking soda and baking powder behave differently. Or how important a proper rise is for a yeasty dough (such as for pretzels).
By the way, the main difference between baking soda and baking powder is all about acidity. Both are used to create rising in baking. Do you remember from science class when you may have mixed baking soda and vinegar to create a volcano? In the proper proportions, that is what these both do in baking.
Baking soda requires an acid and liquid in the recipe to be activated and help with the rise. So you will often see it used in recipes with buttermilk, lemon juice, honey or vinegar which are all acidic.
Baking powder is made with baking soda, cream of tartar and sometimes corn starch. It already has the acid so it only needs a liquid to be activated. You will usually see baking powder listed as "double acting". This means that the rising action takes first when you add the liquid to make the dough or batter and then a second time when it is baking or being griddled such as a pancake or waffle.
Sometimes recipes will call for both. But enough about that discussion. On to my latest baking project: English Muffins.
English Muffins were always a staple when I was growing up. There were probably other brands, but I only recall my mother buying the Thomas' brand. And their claims of "nooks and crannies". Great marketing that truly described the end result fresh from the toaster or griddle. Perfect with butter and strawberry jam. Or peanut butter. Or peanut butter and jelly. Or as a hamburger bun. So versatile and delicious.
During the pandemic we have been having regular video chats with many of our friends. I think everyone has been doing that. During one of these chats about two months ago our friend had mentioned she was making english muffins with her son since he had been very excited about baking. These were something I had never considered making - never even made it to any list. But they were such a fond memory of childhood that I knew they had to make it to the top of my list. So I researched and found a recipe.
To make them the "proper" way (and you may need to say that in an English accent), the dough needs to be made about three days before you want to have muffins. So this isn't a spur of the moment, "Let's Make Cornbread" recipe. It takes some planning.
I had to make a starter which is a term often used for making sourdough bread but really is for any simple mixture of flour, water and leavening (usually yeast) that you let ferment for several hours. It is the starter which helps give the muffins their yeasty flavor and unique crumb.
The main dough consists of the starter plus your typical dough ingredients including some granulated sugar which helps the second addition of yeast. It is a very sticky dough which you knead a few times before letting it chill out in your fridge in a covered oiled bowl for 24 - 72 hours.
I had made the dough on a Sunday and Wednesday was going to be Muffin Morning. I divided the dough into 12 pieces and rolled our each into a ball. And then each was placed on a parchment lined sheet pan dusted with corn meal. I have read you can also use semolina. You also dust the tops. This gives that some extra crunch. And then they had to rise for about two hours
When I have made breads before, one of the hardest things is to know when the inside is baked through. No one wants to eat raw dough. Your best friend is an instant read thermometer. Most yeasty breads are done when the internal temperature is between 190 and 200 degrees Fahrenheit although recipes will vary. Once the muffins had enough color on both sides, I had an oven preheated to 350 standing by. I put them on a sheet pan with a Silpat sheet and baked until they reached 200. I did the same with the second batch.
And you may be wondering where that twelvth muffin went? Well I had to try one. All for science. Properly buttered and showcasing the nooks and crannies that Thomas spoke about all those years ago. And or course with a side of strawberry preserves. These also freeze very well. Four of them are sitting in our freezer now, probably awaiting a perfectly poached eggs and hollandaise for some upcoming Sunday Brunch.
What will be my next baking project? I may try some macarons. Or try more experimenting with gluten free baking. Whatever it is, the universe has still not reopened travel completely, I still will have plenty of time to practice my patience, precision and planning.
These are all the sauces.
