Hard Bread

Sourdough English Muffins

Name: Sourdough English Muffins
Prep time: 16 min
Cook time: 103 min
Total time: 119 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 cup milk; 0.5 cups sourdough starter; 2 cups all-purpose flour

Total Time

1h 59m

16m prep · 103m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.

Ingredients

1 cup milk
0.5 cups sourdough starter
2 cups all-purpose flour

Instructions

1

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.
2

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.
3

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.
4

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.
5

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.