Sourdough English Muffins
Sourdough English Muffins that are easy to make with your sourdough starter and modify for a plant-based diet by using non-dairy milk. If you haven’t made a sourdough starter before, we’ve got you covered with an introductory guide.
Yield: 10-12 english muffins Time: 14 hours (proofing) + 20 minutes
Sourdough English Muffins
- 1⁄2 cup (100 g) active sourdough starter
- 1 Tbs maple syrup, honey, or sugar
- 1 cup non-dairy or dairy milk
- 3 cups all- purpose flour
- 1 tsp salt
- 1⁄4 cup cornmeal for final proof and cooking
- In a large bowl, combine the active starter, sugar, milk, flour, and salt. Mix together with your hands just until well combined but not kneaded. Cover the bowl and let it rest for 30-60 minutes.
- After the dough has rested, turn it out onto a floured surface and knead the dough by hand for 5 minutes, or you may use a stand mixer with the hook attachment on low speed for 5 minutes.
- Once the dough is kneaded and smooth, place the dough in a clean large bowl and cover with cling wrap. Allow it to sit at room temperature for 8-12 hours.
- After the long proof, prepare a baking sheet with parchment paper and sprinkle it with cornmeal.
- Your readied dough will be very airy. Carefully remove the dough from the bowl and turn it out onto a floured surface. Flour the top of the dough before pressing it out into a large 1″ thick circle using your fingertips.
- Use a biscuit cutter of 3″ to cut your english muffins and place them on the baking sheet. Sprinkle the tops of the muffins with more cornmeal, then cover the baking sheet with a clean tea towel and rest for 1 hour at room temperature.
- Finally, preheat a large cast iron or non-stick skillet on medium-low heat. Once hot, lightly oil the skillet and dust with cornmeal, then place up to four muffins on the skillet, evenly spaced apart. Cook for 4 minutes, then turn over and cook for an additional 4 minutes. You may cover the skillet with a lid during the cook time. If your muffins are starting to dome on top, lightly press down with a spatula.
- Remove the muffins from the skillet once cooked (internal temperature of 200ºF), and repeat with the remainder of the dough.
- You may keep the english muffins stored at room temperature in an airtight container for 3-5 days or freeze for 5 weeks in a sealed container.
- Enjoy your english muffins with butter or jam!
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