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20130903_073359I’ve been sticking with a sourdough recipe for English muffins lately, because I really like the flavor, but I had some buttermilk to use up, so I decided to try a new recipe.

The buttermilk gives it a flavor very similar to sourdough, and there is the bonus of not having to set out an overnight sponge.

Sometimes I just don’t think ahead enough for sourdough.

The recipe came from The Kitchen Whisperer.  I did not get very impressive nooks and crannies, but then, I never have with any English muffin recipe.