Sourdough English Muffins

Name: Sourdough English Muffins
Total time: 420 min
Yield: 20 servings
Cuisine: American
Ingredients: 350 grams water; 250 grams milk; 60 grams butter; 150 grams sourdough starter; 40 grams honey; 20 grams salt; 1000 grams organic all-purpose flour; cornmeal

Serves 20

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Sourdough English Muffins

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Serves 20

Directions

1Mix water, milk, and butter together, and warm to room temperature.
2Add sourdough starter, honey, salt, and flour to the mixture.
3Mix until everything is evenly combined.
4Cover the dough and let it rest until it doubles in size.
5Pour the doubled dough onto a floured counter.
6Sprinkle cornmeal onto a cookie sheet lined with parchment paper.
7Cut the dough into desired sizes for the English muffins.
8With floured hands, bring the sides of each dough piece in toward the center and pinch them to seal, repeating until all seams are sealed.
9Place the dough balls seam-side down on the cookie sheet.
10Cover the dough balls with a towel and let them rest for about one hour until they have gotten puffy.
11Heat a cast iron pan to 350°F.
12Place the puffy dough balls into the hot cast iron skillet, cooking about three comfortably at a time for about seven minutes or until they are golden to dark brown and reach an internal temperature of 200°F.
13Let the cooked English muffins cool on a baking rack.

Ingredients

350 grams water
250 grams milk
60 grams butter
150 grams sourdough starter
40 grams honey
20 grams salt
1000 grams organic all-purpose flour
cornmeal

Equipment

cookie sheetparchment papercast iron skilletthermometer

Tips

To get more serious 'nooks', let the dough ferment overnight in the fridge.
For uniform size, weigh out the dough balls.
When cooking on a cast iron pan, ensure the pan is heated to 350°F to prevent burning before they are fully cooked.
Check the internal temperature with a thermometer; it should be 200°F.
Some people have found success cooking on a pan for a golden brown outside and then finishing in the oven.

Sourdough English Muffins

Serves 20

facebook.com

Sourdough English Muffins

facebook.com

Serves 20

Directions

1Mix water, milk, and butter together, and warm to room temperature.
2Add sourdough starter, honey, salt, and flour to the mixture.
3Mix until everything is evenly combined.
4Cover the dough and let it rest until it doubles in size.
5Pour the doubled dough onto a floured counter.
6Sprinkle cornmeal onto a cookie sheet lined with parchment paper.
7Cut the dough into desired sizes for the English muffins.
8With floured hands, bring the sides of each dough piece in toward the center and pinch them to seal, repeating until all seams are sealed.
9Place the dough balls seam-side down on the cookie sheet.
10Cover the dough balls with a towel and let them rest for about one hour until they have gotten puffy.
11Heat a cast iron pan to 350°F.
12Place the puffy dough balls into the hot cast iron skillet, cooking about three comfortably at a time for about seven minutes or until they are golden to dark brown and reach an internal temperature of 200°F.
13Let the cooked English muffins cool on a baking rack.

Ingredients

350 grams water
250 grams milk
60 grams butter
150 grams sourdough starter
40 grams honey
20 grams salt
1000 grams organic all-purpose flour
cornmeal

Equipment

cookie sheetparchment papercast iron skilletthermometer

Tips

To get more serious 'nooks', let the dough ferment overnight in the fridge.
For uniform size, weigh out the dough balls.
When cooking on a cast iron pan, ensure the pan is heated to 350°F to prevent burning before they are fully cooked.
Check the internal temperature with a thermometer; it should be 200°F.
Some people have found success cooking on a pan for a golden brown outside and then finishing in the oven.