Hi Stephanie! I’m sure you could, but I don’t know how to instruct you because I haven’t tried it. It would be a bit tricky because you’d have to adjust water amount to account for the hydration from the starter. You’d probably also have to adjust fermentation and proofing times if you take out yeast completely. If you try it, I’d love to hear what you do and how it goes for you. :)
So happy to hear it, Marjan. :) Please let me know how they go for you. I've actually never made English muffins, but I love the texture of these a bit more so I don't have a big incentive to try. If they're easier to make, too, then there's not much incentive at all, is there?
I love your stories and these little breads look like English muffins which makes me want to try them. I must admit that it will be hard to resist putting butter in the skillet.
Oh yes! They taste quite different I think (I’ve only had batbout once). I really noticed the semolina’s texture in the batbout, and I really enjoyed it with zaalouk 😊 It’s so neat how many variations of bread there are! And how two can look similar but taste and feel different.
Zaalouk goes well with any bread ;) There are so many varieties out there. I have had batbout here from Tangier and Rabat that has way less semolina than the usual one, could just be the individual baker or maybe I have the wrong bread... haha...
Could you make these with sourdough discard? Or even the starter itself? Looks great and man di i miss the Turkish breakfast!
Hi Stephanie! I’m sure you could, but I don’t know how to instruct you because I haven’t tried it. It would be a bit tricky because you’d have to adjust water amount to account for the hydration from the starter. You’d probably also have to adjust fermentation and proofing times if you take out yeast completely. If you try it, I’d love to hear what you do and how it goes for you. :)
Thank you!!!
I'd love to know how it goes if you try it out, Jeanne. 😊
❤️
These look lovely Leslie!
Thank you, Elizabeth 😊💕
These sound delicious and I will definitely be trying them as I have a penchant for English muffins and these sound much easier to make.
So happy to hear it, Marjan. :) Please let me know how they go for you. I've actually never made English muffins, but I love the texture of these a bit more so I don't have a big incentive to try. If they're easier to make, too, then there's not much incentive at all, is there?
I love your stories and these little breads look like English muffins which makes me want to try them. I must admit that it will be hard to resist putting butter in the skillet.
Haha. You can brush butter on the outside of them after they're cooked! So glad you like my stories. :) ❤️
Wow...fantastic recipe. I am in making these soon. Goes on my list of things to make from Leslie's menu. Lol.
Haha thank you, Harshita! ❤️ I look forward to hearing what you think of them. I have a list of your recipes to try, too!!
These look and sounds like a winner! Consecutively too!! Thank you for sharing, Leslie-
Ohhh I am so making these!
🤗 So happy to hear it, Katie!! Please let me know how they go for you. :)
I will!
I will!
They look very similar to the Moroccan batbout - similar cooking methods but different in the ingredients.
Oh yes! They taste quite different I think (I’ve only had batbout once). I really noticed the semolina’s texture in the batbout, and I really enjoyed it with zaalouk 😊 It’s so neat how many variations of bread there are! And how two can look similar but taste and feel different.
Zaalouk goes well with any bread ;) There are so many varieties out there. I have had batbout here from Tangier and Rabat that has way less semolina than the usual one, could just be the individual baker or maybe I have the wrong bread... haha...
I believe it--there are so many variations on recipes. You're making me really want to visit Morocco!! 😁