Sourdough English Muffins
Directions
- 1In a bowl on a scale, add 100 grams of active sourdough.
- 2In a bowl on a scale, add 100 grams of active sourdough.
- 3In a bowl on a scale, add 100 grams of active sourdough.
- 4Add 20 grams of honey.
- 5Add 20 grams of honey.
- 6Add 20 grams of honey.
- 7Add 240 grams of milk.
- 8Add 240 grams of milk.
- 9Add 240 grams of milk.
- 10Add 8-10 grams of pink salt.
- 11Add 8-10 grams of pink salt.
- 12Add 8-10 grams of pink salt.
- 13Mix everything until it's frothy.
- 14Mix everything until it's frothy.
- 15Mix everything until it's frothy.
- 16Add 360 grams of all-purpose flour.
- 17Add 360 grams of all-purpose flour.
- 18Add 360 grams of all-purpose flour.
- 19Mix until it gets clumpy, then use your hands to mix.
- 20Mix until it gets clumpy, then use your hands to mix.
- 21Mix until it gets clumpy, then use your hands to mix.
- 22Make sure your hands are wet to prevent sticking.
- 23Make sure your hands are wet to prevent sticking.
- 24Make sure your hands are wet to prevent sticking.
- 25Loosely cover and let it rest for about an hour.
- 26Loosely cover and let it rest for about an hour.
- 27Loosely cover and let it rest for about an hour.
- 28After an hour, add some all-purpose flour on a cutting board.
- 29After an hour, add some all-purpose flour on a cutting board.
- 30After an hour, add some all-purpose flour on a cutting board.
- 31Scrape the dough from the bowl onto the floured board.
- 32Scrape the dough from the bowl onto the floured board.
- 33Scrape the dough from the bowl onto the floured board.
- 34Add a little more all-purpose flour on top.
- 35Add a little more all-purpose flour on top.
- 36Add a little more all-purpose flour on top.
- 37Knead the dough for a few minutes until it bounces back when touched.
- 38Knead the dough for a few minutes until it bounces back when touched.
- 39Knead the dough for a few minutes until it bounces back when touched.
- 40Place the dough back in the bowl and loosely cover.
- 41Place the dough back in the bowl and loosely cover.
- 42Place the dough back in the bowl and loosely cover.
- 43Let it rest until it doubles.
- 44Let it rest until it doubles.
- 45Let it rest until it doubles.
- 46Add cornmeal to the cutting board.
- 47Add cornmeal to the cutting board.
- 48Add cornmeal to the cutting board.
- 49Roll the dough to about 1/2 inch to an inch thickness.
- 50Roll the dough to about 1/2 inch to an inch thickness.
- 51Roll the dough to about 1/2 inch to an inch thickness.
- 52Use a biscuit cutter to cut out the dough.
- 53Use a biscuit cutter to cut out the dough.
- 54Use a biscuit cutter to cut out the dough.
- 55Place the cut dough in a cast iron skillet on medium-high heat, then lower heat to medium-low.
- 56Place the cut dough in a cast iron skillet on medium-high heat, then lower heat to medium-low.
- 57Place the cut dough in a cast iron skillet on medium-high heat, then lower heat to medium-low.
- 58Cover with a lid and cook for about 3-4 minutes on each side.
- 59Cover with a lid and cook for about 3-4 minutes on each side.
- 60Cover with a lid and cook for about 3-4 minutes on each side.
- 61Serve with butter, jam and honey.
- 62Serve with butter, jam and honey.
- 63Serve with butter, jam and honey.
Ingredients
- 100 grams active sourdough
- 100 grams active sourdough
- 100 grams active sourdough
- 20 grams honey
- 20 grams honey
- 20 grams honey
- 240 grams milk
- 240 grams milk
- 240 grams milk
- 360 grams all-purpose flour
- 360 grams all-purpose flour
- 360 grams all-purpose flour
- 8 grams fine pink salt
- 8 grams fine pink salt
- 8 grams fine pink salt
- 40 grams cornmeal
- 40 grams cornmeal
- 40 grams cornmeal
Equipment
scalebowlwhiskcutting boardbiscuit cuttercast iron skilletlidfork