Sourdough English Muffins
Equipment
- Stand Mixer
- Mixing Bowl
- Cast Iron Pan or other Non-Stick Skillet with a lid
Ingredients
Levain
- 25 g Active Sourdough Starter
- 50 g Flour
- 50 g Water
Dough
- 1 Levain
- 360 g Flour
- 215 g Milk
- 20 g Honey or Sweetener of choice
- 10 g Salt
- 20-30 g Semolina or Cornmeal
- 20 g Optional add-ins Ex. Garlic powder
Instructions
Make the Levain
- Mix all ingredients for the levain in your stand mixer (or large bowl) and cover the bowl.
- Allow levain to sit on the countertop for at least 4 hours or until bubbles begin to form.
Make the Dough
- To the bowl with the levain, add milk and sweetener until well combined.
- Add in the flour and salt and mix until just combined but do not knead yet.
- Allow the dough to autolyse in the bowl for 15 minutes.
- Knead the down on low (or by hand) for 5-6 minutes.
- Cover the bowl and let ferment on the countertop overnight.
Shape into Rounds
- Lightly flour your countertop and take your dough out of the bowl.
- Gently stretch the dough out to a 1 Inch thick circle as even across as possible.
- Use your cutter of choice to cut out the rounds.
- Sprinkle both sides of the muffins with semolina or cornmeal.
Cook
- Heat your skillet on low for a few minutes, add the muffins and cover. The muffins will expand a bit while cooking so be sure not to overcrowd the pan.
- Cook them covered on low for about 4 minutes to allow the muffins to rise.
- Turn your heat up to medium-low to achieve a golden brown exterior.
- Flip and cook covered for an additional 4 minutes on the other side.
- Remove them to a cooling rack and repeat with remaining muffins.
Notes
Depending on the type of skillet you are using, you may need to adjust the cooking times slightly. Keep an eye on the color as they can brown quickly when the heat is turned up.