Sourdough English Muffins

English muffins, full of nooks and crannies, tender with a little bit of sourdough tang.
Scale: 1
Yields: 12 english muffins
Cook Time: 15 minutes

Ingredients

  • 1/2 c sourdough starter
  • 1 c milk
  • 344 g all purpose flour
  • 12 g sugar
  • 5 g salt
  • 5 g baking soda
  • semolina or cornmeal for dusting

Instructions

  1. Combine starter, 2 cups of flour and milk in a large bowl. Stir to combine, cover with plastic wrap, and leave out for 8 hours or overnight.
  2. After the overnight rest, add remaining flour, sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes--may not be possible if the dough is as wet as you'd like, so do it in a machine. Roll out to 1/2" (3/4" or more if not using baking soda) and cut with a biscuit cutter into rounds. You can reroll the scraps, but you may need to let the dough rest before cutting more muffins from them. Place muffins on a piece of parchment dusted with semolina and let rest for 45 minutes.
  3. Spray griddle or skillet lightly with spray oil. Heat to medium and cook muffins for about 6-8 minutes on each side, or until browned on the top and bottom and cooked through.

Notes

  1. These have great griddle spring and rise quite a bit during the "baking".