Sourdough English Muffins
Ingredients
The dough
-
1
cup
sourdough starter
-
2
tablespoons
honey
-
2
cups
milk
-
4
cups
bread flour
The morning additions
-
1
teaspoon
baking soda
-
1–2
cups
bread flour or all-purpose flour
-
2
teaspoons
sea salt
-
¼
cup
cornmeal
Instructions
- Combine sourdough starter, honey, milk, and half of the flour in a bowl and mix well.
- Cover the bowl and let it rest at room temperature for 10-14 hours.
- In the morning, sprinkle baking soda and salt over the dough and mix in.
- Knead in more flour until the dough is smooth.
- Roll out the dough to ½ inch thick and cut into rounds.
- Place the rounds on a cornmeal-lined baking sheet and let them rest for 1 hour.
- Preheat a skillet over medium-low heat.
- Cook the muffins for 10-15 minutes on each side, pressing down slightly when flipping.
- Check that the internal temperature reaches around 200°F.
Nutrition Facts (estimated)
Servings
12-14 muffins
Calories
192
Total fat
0.5g
Total carbohydrates
40g
Total protein
6g
Sodium
438.6mg
Cholesterol
0.7mg
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