Go Back
gut friendly bread, fermented food, gut health, sourdough muffins, english muffins

Sourdough English Muffins

Amanda - Sunshine Valley WV
Print Recipe Pin Recipe

Ingredients
  

  • 1 cup sourdough starter fed
  • 2 1/2 cups al purpose flour
  • 1 cup milk
  • 1 TB maple syrup you could also use the same amount of honey, or sugar
  • 3/4 tsp salt
  • 1 tsp baking soda
  • cornmeal for dusting

Instructions
 

  • In a large bowl combine fed sourdough starter, with 2 cups of flour, and the cup of milk.
  • Stir to incorporate, and cover with a dish towel.
  • All to sit for at least 8 hours, or overnight. I start mine at night, and it's ready by morning.
  • Add remaining ingredients to your raised sourdough mixture.
  • Place the dough on a lightly floured surface, and knead for about 5 minutes, or until the dough is uniform and smooth.
  • Roll the dough out to about 1" thickness, and cut our muffins. (I used a glass that I lightly dusted the rim with flour.)
  • Transfer to parchment paper dusted with cornmeal.
  • Allow the muffins to rest for 45 minutes.
  • Preheat a cast iron skillet over medium low heat. Preheat oven to 350 F
  • Cook muffin on each side until nicely browned, turning once. If the muffin isn't quite cooked inside, place them in the oven for about 5 minutes to finish the insides.