Sourdough English Muffins

Name: Sourdough English Muffins
Cuisine: European, British
Ingredients: 100 grams activated sourdough starter (see notes); 238 grams milk of choice, at 85-90°F; 20 grams maple syrup (or agave nectar, or honey); 210 grams bread flour; 150 grams all-purpose flour (or whole wheat flour or rye flour, if you'd like to substitute another flavor); 1 teaspoon Diamond Crystal kosher salt; White cornmeal (for dusting)

Instructions

This is one of my easiest recipes for using your sourdough starter, and it's a great way to get into naturally leavened baking! These naturally rising english muffins are a mix-and-go kind of dough. You just let them rest overnight, do a bit of shaping and portioning in the morning, and then they are on your griddle (or pan) and ready to be breakfast. They are by far one of my most favorite comforting homemade breakfasts, and a great easy way to use your sourdough starter!

Updated at: Thu, 21 Nov 2024 11:50:45 GMT