Description
A comprehensive guide to creating authentic, tangy sourdough English muffins with iconic nooks and crannies using a cast-iron griddle technique.
Ingredients
Scale
- 100g Sourdough Starter
- 375g All-Purpose Flour
- 240ml Whole Milk
- 1 tbsp Honey
- 1 tsp Salt
- 1/2 tsp Baking Soda
- Cornmeal for dusting
Instructions
- Mix starter, milk, honey, flour, and salt into a dough.
- Bulk ferment at room temperature for 8-12 hours.
- Knead in baking soda if using discard.
- Shape dough into discs and coat in cornmeal.
- Rise for 60 minutes until puffy.
- Cook on a dry skillet over medium-low heat for 7 minutes per side.
- Cool completely and split with a fork.
Notes
Natural fermentation aids digestion, unique stovetop crust, and deep complex flavor compared to store-bought muffins.
- Prep Time: 12 hours
- Cook Time: 15 minutes
Nutrition
- Calories: 180 kcal