@santase_.jay._bah:

@Santase_ Jay _Bahd 🇺🇸

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Sunday 04 January 2026 13:29:14 GMT

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Foreigners gangster 🇺🇸 :

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2026-01-08 00:20:01

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Ohemah Beauty :

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2026-03-01 14:04:36

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2026-01-24 19:33:59

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Six 😍💸50💶💰🥰 :

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2026-01-21 10:17:00

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Kingzy level 80💕 :

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2026-01-10 21:47:05

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/ Yhaar💜Queenzy💐💋 :

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2026-01-04 14:00:41

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@mommy~ favorite~ daughter 💕 :

bea

2026-01-07 02:24:56

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2026-01-06 14:53:10

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/𝗔𝗺𝗲𝗿𝗶𝗰𝗮𝗻 𝗗𝗶𝗼𝗿🇺🇸 :

Sika wura 😇😎

2026-01-05 20:26:54

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2026-01-05 06:48:59

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ABENA0942 :

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2026-01-04 23:18:36

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2026-01-04 21:09:01

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2026-01-04 19:19:58

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2026-01-28 07:19:16

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I made this dough last night, left it on the counter to slowly bulk overnight, and this morning all I had left to do was shape, proof and cook them. I know everyone has an opinion about how long sourdough should ferment, but after making these both ways, I prefer a long, slow bulk for my English muffins. I do the same with my cinnamon rolls and bagels and dinner rolls. For me, the longer fermentation gives them a softer texture and better flavor. When I rush them, I notice they’re much chewier. And of course I had to make some whipped honey cinnamon butter to go with them. There was one tiny extra English muffin, so obviously I had to taste test it. So good.😋😋 Recipes below ↓ sourdough english muffins makes 12 at 100 g each 443 g whole milk 170 g active sourdough starter 14 g honey 596 g bread flour 12 g fine sea salt cornmeal for dusting Mix the milk, starter, honey, flour and salt until combined. Cover and let bulk ferment. I prefer a long, slow overnight bulk for these. Divide into 100 g portions and gently shape into rounds. Flatten slightly and coat both sides with cornmeal. Let proof until soft and puffy. Cook low and slow on a griddle or cast iron for about 6-8 minutes per side, flipping as needed, until golden and about 200-202°F internally. Cool slightly and split with a fork instead of cutting with a knife for all those nooks and crannies.🥰 whipped honey cinnamon butter 1/2 cup (113 g / 1 stick) softened salted butter 3 Tbsp (63 g) honey 2 Tbsp powdered sugar 1 tsp cinnamon 1/2 tsp vanilla bean paste Whip the softened butter until light and fluffy. Add the honey, powdered sugar, cinnamon and vanilla and whip again until completely smooth and fluffy. #sourdough #englishmuffins #sourdoughrecipe #homemadebread #fromscratch

I made this dough last night, left it on the counter to slowly bulk overnight, and this morning all I had left to do was shape, proof and cook them. I know everyone has an opinion about how long sourdough should ferment, but after making these both ways, I prefer a long, slow bulk for my English muffins. I do the same with my cinnamon rolls and bagels and dinner rolls. For me, the longer fermentation gives them a softer texture and better flavor. When I rush them, I notice they’re much chewier. And of course I had to make some whipped honey cinnamon butter to go with them. There was one tiny extra English muffin, so obviously I had to taste test it. So good.😋😋 Recipes below ↓ sourdough english muffins makes 12 at 100 g each 443 g whole milk 170 g active sourdough starter 14 g honey 596 g bread flour 12 g fine sea salt cornmeal for dusting Mix the milk, starter, honey, flour and salt until combined. Cover and let bulk ferment. I prefer a long, slow overnight bulk for these. Divide into 100 g portions and gently shape into rounds. Flatten slightly and coat both sides with cornmeal. Let proof until soft and puffy. Cook low and slow on a griddle or cast iron for about 6-8 minutes per side, flipping as needed, until golden and about 200-202°F internally. Cool slightly and split with a fork instead of cutting with a knife for all those nooks and crannies.🥰 whipped honey cinnamon butter 1/2 cup (113 g / 1 stick) softened salted butter 3 Tbsp (63 g) honey 2 Tbsp powdered sugar 1 tsp cinnamon 1/2 tsp vanilla bean paste Whip the softened butter until light and fluffy. Add the honey, powdered sugar, cinnamon and vanilla and whip again until completely smooth and fluffy. #sourdough #englishmuffins #sourdoughrecipe #homemadebread #fromscratch

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