SOURDOUGH ENGLISH MUFFINS RECIPE

Here’s a detailed recipe for making sourdough English muffins:

Ingredients

For the Sponge:

• 1 cup active sourdough starter
• 2 cups all-purpose flour
• 1 cup milk (whole or 2%)

For the Dough:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup cornmeal (for dusting)
• Butter or oil for greasing the skillet

Instructions

Step 1: Prepare the Sponge

1. Feed the Starter: Make sure your sourdough starter is active and bubbly. Feed it a few hours before you start, if necessary.
2. Mix the Sponge: In a large bowl, combine 1 cup of the active sourdough starter, 2 cups of all-purpose flour, and 1 cup of milk. Mix until well combined.
3. Ferment: Cover the bowl with plastic wrap or a damp cloth and let it sit at room temperature for 8-12 hours, or overnight. The sponge should be bubbly and doubled in size.

Step 2: Make the Dough

4. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of salt, and 1 teaspoon of baking soda.
5. Mix the Dough: Add the dry ingredients to the sponge. Mix until the dough comes together. It will be sticky.
6. Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic. Add a little more flour if the dough is too sticky to handle.

Step 3: Shape the Muffins

7. Roll Out the Dough: Roll out the dough to about 1/2 inch thick on a lightly floured surface.
8. Cut the Muffins: Using a round cutter (about 3 inches in diameter), cut out circles of dough. Re-roll scraps to cut out more muffins.
9. Proof: Place the cut dough on a baking sheet dusted with cornmeal. Dust the tops lightly with more cornmeal. Cover with a damp cloth and let rise for about 45-60 minutes, until puffy.

Step 4: Cook the Muffins

10. Preheat Skillet: Heat a large skillet or griddle over medium-low heat. Lightly grease with butter or oil.
11. Cook the Muffins: Carefully transfer the muffins to the skillet. Cook for about 6-8 minutes on each side, until golden brown and cooked through. Adjust the heat as necessary to avoid burning the outsides before the insides are cooked.
12. Cool: Transfer the cooked muffins to a wire rack to cool.

Step 5: Serve

13. Split and Toast: Use a fork to split the muffins in half. Toast them and serve with butter, jam, or your favorite toppings.

Enjoy your homemade sourdough English muffins!