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Sourdough English Muffins

Submitted by: carriej on August 10, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Sourdough English Muffins

Once you make these, you will never buy store-bought again! (The pictures below show a quadruple batch.)

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2-3/4 to 3 cups all-purpose flour
1 cup water
1/2 cup sourdough starter
1/3 cup nonfat dry milk
1 tablespoon sugar
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup cornmeal (or as needed)

The night prior, in a …

Difficulty:

Ingredients

Directions

Once you make these, you will never buy store-bought again! (The pictures below show a quadruple batch.)


2-3/4 to 3 cups all-purpose flour
1 cup water
1/2 cup sourdough starter
1/3 cup nonfat dry milk
1 tablespoon sugar
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup cornmeal (or as needed)

The night prior, in a large bowl combine 2 cups flour, water and sourdough starter. Cover and let stand overnight.

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Combine the milk, sugar, salt, baking soda and 1/2 cup flour in a bowl. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky. (It’s pretty runny at this point. I use my dough scraper to start incorporating flour.) Add more flour as needed. I add flour until it’s just barely workable without being super sticky.

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Flour your surface and roll into 1/2″ thickness.

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Cut with a 3″ round cookie cutter.

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You can use a tuna can or whatever you have in the house. Grease baking sheets and sprinkle liberally with cornmeal. Place muffins on sheet and top with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes (make sure to spray your plastic wrap with Pam or you will have a problem). I’ve been known to place my sheets on a heating pad if it’s cold out.

012

In a lightly greased griddle or electric skillet, cook muffins at 250 to 275 degrees for 5-6 minutes until just barely browned.

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Turn and cook 5-6 minutes longer until golden brown. Cool on rack.

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Tips:

*Before you turn your dough out, have your pans greased and cornmealed.

*Spray the plastic wrap before placing over the muffins or you will end up with a sticky mess.

*I start the grill at 250` on the first side and cook a little longer and then turn it up a bit on the second side.

*Before flipping, spray a bit of Pam on the topside of the muffin. This helps it brown nicely.

*Don’t let them get too dark. Because after you toast a muffin that has already been browned, you will get a crispy critter.

*When you think they are done, squeeze the sides of the muffin. You will be able to tell if they are still too soft or firmer to the touch. Firmer = done in the middle.

*Don’t forget to respray the griddle with Pam before cooking your next batch.

*After cooling, put them in a freezer bag and stick them in the freezer. When you are ready for a delicious muffin, microwave for 1 minute on defrost, split and toast.

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Enjoy!

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Sourdough English Muffins



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Comments

2 comments | RSS feed for comments of this post

  1. 8-11
    8:18
    am

    Hello!

    These sound delicious! I don’t have a started going, could you please give me the recipe for the one that you use in them?

    Thank you!
    Kelly!

  2. 8-11
    1:16
    pm

    Kelly-I use Suzanne’s recipe for starter. https://chickensintheroad.com/farm-bell-recipes/how-to-make-sourdough-starter/

    After the initial rise/fall of the mixture I feed 1 TB of flour and 1 TB of water every morning and every night for a week. By then, it will be good and tangy!

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