Sourdough English Muffins recipe
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Ingredients
- 1 cup milk ½ cup sourdough starter 2 cups all-purpose flour 1 tablespoon white sugar 1 teaspoon baking soda ½ teaspoon salt ½ cup unbleached all-purpose flour 1 tablespoon cornmeal, or as needed
Nutrition Info
- 151.9 caloriescarbohydrate: 30.4 gcholesterol: 2 mgfat: 0.9 gfiber: 1.1 gprotein: 4.9 gsaturatedFat: 0.4 gservingSize: -sodium: 255.7 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Sourdough English Muffins
Directions
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Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter, keep edges well floured to avoid sticking.
Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.