I decided to compare Peter Reinhart’s English Muffin recipe from The BBA with Dan Lepard’s recipe. Both were so delicious, I made another two batches. For my second set of English Muffins, I made the Dan Lepard recipe again and a whole grain recipe from Get Your Buns in Here (Laurel Wicks).
So what is my conclusion? I give the edge to Dan Lepard’s recipe. It is the most time consuming, but the taste is the most complex and the nooks and cranies seem to be more dramatic.
The Lepard links for describing the mixing and kneading techniques do not seem to work, so check out Foodbeam’s explanations (see the focaccia and English muffin posts)
I think I will submit this to Yeastspotting.
Tags: BBA Challenge, bread, breakfast, dan lepard, English Muffins, Peter Reinhard, vegetarian, yeastspotting
Pragmatic Attic 
July 8, 2009 at 11:51 pm |
Dan Lepard’s recipe is interesting, with both cider vinegar and yoghurt. Yes, you did get lots of nooks and crannies!
July 9, 2009 at 1:07 am |
Thanks, Susan! Yes, Dan’s recipe is great for getting nooks and cranies. And the butter in the recipe makes them taste like they have already been buttered. Freshly made, they are really amazing. I’m spoiled now. I can’t go back to store bought.
July 10, 2009 at 7:03 am |
[…] English Muffin […]
July 10, 2009 at 2:14 pm |
I love Dan Lepard’s recipes, but have never tried making English muffins. Not sure why. Never really felt an affinity with them, I guess – but I have yet to eat some homemade ones!
August 6, 2009 at 4:13 pm |
Wow….lovely muffins. I just made my BBA ones yesterday but now I’m tempted to try Dan Lepard’s recipe! Thanks for sharing…