Description
A delicious and easy way to use your sourdough discard to create homemade English muffins with perfect nooks and crannies.
Ingredients
Scale
- 1 cup sourdough discard
- 3.5 cups all-purpose flour
- 1 cup warm milk
- 1 tbsp honey
- 2 tbsp melted butter
- 2 tsp instant yeast
- 1 tsp salt
- 1/2 tsp baking soda
- Cornmeal for dusting
Instructions
- Mix warm milk, yeast, honey, and sourdough discard.
- Add flour, salt, and baking soda; knead until a soft dough forms.
- Let dough rise until doubled in size (1-2 hours).
- Roll dough to 3/4 inch thickness and cut into circles.
- Dust with cornmeal and let rise again for 45 minutes.
- Cook on a medium-low skillet for 5-7 minutes per side.
- Split with a fork and serve.
Notes
Uses up food waste, easier to digest than standard bread, no preservatives, and much better flavor than store-bought.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180 kcal