Sourdough English Muffins

I always enjoy trying new sourdough recipes.  This recipe was so easy to make and they taste delicious!

Ingredients to make 1/2 cup (100 g) of active sourdough starter:

1 TBS (15 g) sourdough starter

1/3 c + 1 TBS (50 g) all-purpose flour

3 1/2 TBS (50 g) water

Dough Ingredients:

1/2 c (100 g) active sourdough starter

1 TBS (20 g) honey, sugar or maple syrup

1 c (240 g) milk

3 c (360 g) all-purpose flour

1 tsp (5 g) fine sea salt

1/4 c (40 g) cornmeal for sprinkling

Feed your sourdough starter:

12 hours before you plan to mix the dough, add the ingredients to make 1/2c (100 g) of active sourdough starter to a clean jar.   Stir the ingredients until combined, loosely cover the jar and let the starter rise at room temperature.  The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Make the dough:

Add 100 g of the active starter and the rest of the dough ingredients (except cornmeal) to a large bowl and use a wooden spoon or your hands to mix until well combined.  Cover and let rest 30-60 minutes.  Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes.  (Or, you can use a stand mixer with a dough hook attachment at the lowest speed.)

Place the dough back into the bowl and cover and let ferment on the counter at room temperature for 8-12 hours.  (If your room is cool, place the bowl in the oven with the oven light on.)

Cut and Cook:

Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2" thick.

Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that has been sprinkled with cornmeal.  Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.  (If your room is cool, place the pan in the oven with the oven light on.)

Preheat your non-stick skillet over low heat.  Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4-5 minutes.  Turn the muffins over and cook for an additional 4-5 minutes.  When done, the center of the muffin should register 200 F on an instant-read thermometer.

When the muffins are slightly warm or cooled, stick a fork in around the sides of the muffins to split them open.   Do not cut the muffins with a knife or you will not get all of the nooks and crannies that hold the butter.

Store at room temperature for up to 5 days in a container or freeze for up to 3 months.

Makes 10 muffins

Source:  Little Spoon Farm | Beginners Sourdough and Comfort Food Recipes

Kimberly