Sourdough English Muffins

Servings: 10; Prep Time: 20 minutes; Cook Time: 8 minutes; Fermenting Time: 12 hours; [half recipe]

½ cup (100 g) sourdough starter "levain" (active) [50 g]

1 tbsp (20 g) honey (sugar or maple syrup can be substituted) [10 g]

1 cup (240 g) milk (any milk can be used) (for "whole milk" =0.9 cup almond milk; 21 g nonfat dry milk; 2 tsp butter) [120 g; for "whole milk" =0.45 cup almond milk; 10 g nonfat dry milk; 1 tsp butter]

3 cups (360 g) all-purpose flour [180 g]

1 tsp (5 g) fine sea salt [2.5 g]

¼ cup (40 g) cornmeal (for sprinkling) [20 g]

The morning before cooking

Prepare sourdough starter in advance: To a clean jar add 25g starter + 50g water + 50g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours.

The night before cooking

Add 100g of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough for 5 minutes.

Place the dough back into the bowl, cover and let ferment on the counter at room temperature 10-14 hours. (Room temperature is 65-70°)

The next morning

Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is ½" in thickness.

Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that's been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.

Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes. (When done, the center of a muffin should register about 200°F on an instant-read thermometer.)

Notes

The "levain" is the amount of active starter we prepare to mix into the dough.

If you live in a very warm or humid environment, you may need to make adjustments in the recipe. I recommend reducing the milk by 30g and using granulated sugar instead of honey to help the dough from being too sticky to work with. Add more liquid if the dough is too stiff.

A stand mixer with a dough hook attachment can be used to knead to the dough. Mix on lowest speed for 5 minutes.

Make sure to cook the muffins over very low heat.

Freeze for up to 3 months.

Store at room temperature for up to 5 days in a container.

Calories per serving: 161kcal

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