You have the opportunity to create something extraordinary from simple ingredients. The act of making sourdough English muffins from scratch is a nod to artisan baking traditions. Every step of the baking process, from mixing the dough to watching the muffins rise, is a chance to learn and hone your baking skills.
Ingredients:
Yeast:
- 1 cup milk
- ½ cup sourdough starter
- 2 cups all purpose flour
Dough:
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unbleached all-purpose flour
- 1 tablespoon cornmeal, or to taste
Method of preparation:
Combine the milk, sourdough starter and all-purpose flour in a large bowl.
Mix until well combined, then cover with a cloth and leave to rest overnight at room temperature.
The next day, add the sugar, baking soda and salt to the sourdough mixture.
Gradually stir in ½ cup unbleached all-purpose flour to form a soft dough.
Turn the dough out onto a lightly floured surface.
Roll out to about ½ inch thick.
Cut out rounds with a cookie cutter or glass.
Sprinkle cornflour on a baking sheet and place the rounds on top.
Dust the tops with more cornmeal.
Cover the muffins with a cloth and leave to rise until puffed, about 1 hour.
Preheat a frying pan over a medium-low heat.
Cook the muffins for about 5 to 6 minutes on each side, or until golden brown and cooked through.
Split the muffins with a fork to reveal the classic nooks and crannies.
Toast and serve with butter, jam or your favourite spread.
