SOURDOUGH ENGLISH MUFFINS RECIPES

SOURDOUGH ENGLISH MUFFINS RECIPE | ALLRECIPES

Sourdough English Muffins Recipe | Allrecipes image

Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.

Provided by mekebby

Categories Bread Yeast Bread Recipes English Muffin Recipes

Total Time 9 hours 15 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 10 4-inch muffins

Number Of Ingredients 8

Ingredients

1 cup milk
½ cup sourdough starter
2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup unbleached all-purpose flour
1 tablespoon cornmeal, or as needed

Steps:

Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

Nutrition Facts : Calories 151.9 calories, CarbohydrateContent 30.4 g, CholesterolContent 2 mg, FatContent 0.9 g, FiberContent 1.1 g, ProteinContent 4.9 g, SaturatedFatContent 0.4 g, SodiumContent 255.7 mg, SugarContent 2.7 g

SOURDOUGH ENGLISH MUFFINS RECIPE - FOOD.COM

Sourdough English Muffins Recipe - Food.com image

Found this recipe on the internet, unfortunately I can't remember where. These take some advance planning, however they are delicious and easy to make! I've made them in my little galley on the sailboat. To ensure that muffins are done inside, be sure to bake them on a very low heat. If using english muffin rings a cookie sheet can be placed over the top after turning them once.

Total Time 12 hours 30 minutes

Prep Time 30 minutes

Cook Time 12 hours

Yield 18 muffins

Number Of Ingredients 8

Ingredients

1 cup proofed sourdough starter
2 tablespoons honey
2 cups milk, from reconstituted powdered milk (or regular milk)
4 cups unbleached white flour
1 teaspoon baking soda
1 -2 cup unbleached white flour
2 teaspoons salt (preferably sea salt)
1/4 cup cornmeal, for sprinkling

Steps:

Night Before:.
Mix starter, honey and milk in mixing bowl until smooth.
Add 4 cups flour, mixing in 2 cups at a time.
Mix only until the flour is thoroughly wet.
Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
Next Morning:.
Stir down mixture.
Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.
Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
Roll dough on floured board to about 1/2 inch thick.
Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
Sprinkle corn meal over tops of muffins.
Allow to rise in warm place, covered, for about an hour or until risen again.
Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.
Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.
Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
Look like store bought . . . taste even better!

Nutrition Facts : Calories 157, FatContent 1.4, SaturatedFatContent 0.7, CholesterolContent 3.8, SodiumContent 343, CarbohydrateContent 31, FiberContent 1.1, SugarContent 2, ProteinContent 4.6

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