Sourdough English Muffins
Sourdough starter adds a delicious tang to these pillowy English muffins. Have them for breakfast or a snack with butter or jam.
- Serves: 6 persons
- 125grams bread flour
- 50grams whole wheat flour
- 60grams sourdough starter
- 120grams milk
- 30grams honey
- 1egg white
- 5grams salt
- Cornmeal (for dusting)
Step 1Gather the ingredients.
Step 2Add the bread flour, whole wheat flour, sourdough starter, milk, honey, egg white, and salt to a large bowl. Mix until well combined.
Step 3Cover and ferment for 4 to 5 hours at room temperature.
Step 4Prepare a muffin pan (preferably the large pecan roll-type) by spraying six of the cups with cooking spray and dusting with cornmeal. Use a large spoon to put approximately 1/6 of the dough into each cup. Dust the dough with more of the cornmeal on top. Cover the pan with plastic wrap and refrigerate for 12 to 16 hours.
Step 5Heat a large griddle or cast-iron skillet over medium-high heat. Spray the pan with oil.
Step 6Remove the muffin pan from the refrigerator. When the pan is hot, use a small spoon or rubber spatula to gently remove each muffin from its cup and place it in the skillet.
Step 7Griddle the muffins until well browned, maybe with a few small spots nearing black, then flip them over and repeat on the other side. Remove to a rack to cool. Serve as desired.