Ingredients
Starter (start the morning before)
- 25 g Sourdough starter
- 50 g all-purpose flour
- 50 g Water
Dough
- All the sourdough starter
- 120 g Water
- 30 g unsalted butter
- 120 g cold milk
- 20 g granulated sugar
- 375 g all-purpose flour
- 5 g salt
- Corn meal for dusting
Servings: muffins
Instructions
- Feed your starter by combining all starter ingredients.
- Cover with plastic wrap and set in warm spot to double.
- Once starter is risen, melt the butter.
- In large mixing bowl, add lukewarm water and milk.
- Add in remaining ingredients, in order and combine into a shaggy dough.
- Place the dough ball in a clean, large bowl and give it a stretch and fold.
- Cover with plastic wrap and place it in warm spot.
- Over the next hour, give the dough another 3 sets of stretch and folds, spaced around 20 minutes apart.
- Continue to let the dough rise for another 3-4 hours, until almost doubled.
- Place covered bowl in the fridge overnight or for up to 2 days.
- When ready to use, place dough formed ball on lightly floured surface.
- Let rest 10 minutes.
- Roll dough into a1 inch thick round.
- Cut out 3 inch dough circles and place them on the parchment paper sprinkled with corn meal.
- Sprinkle the top of the dough circles with more corn meal.
- Reroll and let scrap dough rest a few minutes before cutting more.
- Let the dough rounds sit at room temperature till they rise some.
- Preheat a cast iron pan over low heat.
- Place 4 or 5 muffins in the pan and cook for 6-7 minutes, or until golden brown, but not burnt on one side.
- Flip the muffins and cook for 6 minutes (till golden brown) on the other side.
- Cool on wire rack.
- To serve, split open with fork and lightly toast.
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