Sourdough English Muffins

 

 

Now that I have a super delicious and yeast-free sourdough starter to SHARE, I’m doing just that: sharing and BAKING!

I gifted Valerie a bit of the starter, and she came up with some fabulous English muffins, straight out of her kitchen.

I reciprocated, well, copied.

Thank you, Valerina 😀

Valerie’s Sourdough English Muffins.

Sourdough English Muffins 

2 cups flour
1 cup warm water
1/2 cup sourdough starter

1/3 cup powdered buttermilk
1/3 cup flour
1 Tbs. sugar
3/4 tsp. sea salt

 

 

Mix the flour, water, and starter. 

 

Cover and let stand overnight.

 

In a separate bowl, combine the powdered milk, flour, sugar, and salt. 

 

Add to the sourdough mixture and knead until smooth.

 

Roll out the dough to 1/3-inch thickness. 

 

Cut out rounds with a 3” biscuit cutter (or drinking glass).

 

Line a baking sheet with parchment and sprinkle with cornmeal.

 

Place muffins in a sheet and sprinkle with more cornmeal (2 Tbs. total). 

 

Cover and let rise until doubled – 45 minutes.

 

Preheat the oven to 275 (medium-low) and bake for about 10 minutes. 

 

Turn and cook another 10-15 minutes until golden brown.

 

 (Alternatively, you can fry in an oiled skillet for a few minutes on each side).

 

Slice, slather in butter, and serve, piping hot. OR reserve and toast for the next day’s breakfast.

 

YUM! 😋 Thanks, Valerie!