English Muffins, Sourdough
Servings
10-12muffins
Servings
10-12muffins
Ingredients
Starter (start the morning before)
Dough
Instructions
  1. Feed your starter by combining all starter ingredients.
  2. Cover with plastic wrap and set in warm spot to double.
  3. Once starter is risen, melt the butter.
  4. In large mixing bowl, add lukewarm water and milk.
  5. Add in remaining ingredients, in order and combine into a shaggy dough.
  6. Place the dough ball in a clean, large bowl and give it a stretch and fold.
  7. Cover with plastic wrap and place it in warm spot.
  8. Over the next hour, give the dough another 3 sets of stretch and folds, spaced around 20 minutes apart.
  9. Continue to let the dough rise for another 3-4 hours, until almost doubled.
  10. Place covered bowl in the fridge overnight or for up to 2 days.
  11. When ready to use, place dough formed ball on lightly floured surface.
  12. Let rest 10 minutes.
  13. Roll dough into a1 inch thick round.
  14. Cut out 3 inch dough circles and place them on the parchment paper sprinkled with corn meal.
  15. Sprinkle the top of the dough circles with more corn meal.
  16. Reroll and let scrap dough rest a few minutes before cutting more.
  17. Let the dough rounds sit at room temperature till they rise some.
  18. Preheat a cast iron pan over low heat.
  19. Place 4 or 5 muffins in the pan and cook for 6-7 minutes, or until golden brown, but not burnt on one side.
  20. Flip the muffins and cook for 6 minutes (till golden brown) on the other side.
  21. Cool on wire rack.
  22. To serve, split open with fork and lightly toast.