Sourdoughenglishmuffins Recipes

SOURDOUGH ENGLISH MUFFINS

Steps:

• Combine sourdough starter and liquid of choice into medium sized bowl.
• Stir to combine.
• If your starter is very stiff, feel free to add an extra 1/4 cup or so of liquid.
• Once combined, add flour to mixture. Stir well to combine.
• Add ground flaxseed, poppyseeds or caraway seeds at this point so they can sour along with the rest of the dough.
• Cover and let dough sit 8-24 hours.
• In the morning, sprinkle salt and baking soda on top of soured dough.
• Drizzle in honey, if using.
• Then, use a wooden spoon to push/cut/stir in the newly-added ingredients. It doesn't have to be perfect.
• Dust work surface with flour, or pour about a tablespoon of olive oil onto the counter, spread it around, and rub your hands together.
• Dump dough onto the flour or oiled spot, and knead for 2 to 3 minutes. You want to thoroughly incorporate the salt, baking soda and honey.
• Then separate dough into 8 equal portions with a pizza cutter.
• Dust hands with flour. Pick up each portion and gently shape it into a muffin. I aim for about 1 finger thick and 2 1/2 inches wide.
• Place muffins on a lightly floured, cornmeal-ed, or greased sheet of wax paper or parchment paper.
• Cover with a dish towel and let rest for 45 minutes to 1 hour.
• About 5 minutes prior to baking muffins, preheat griddle or skillet to medium heat.
• Carefully transfer muffins to griddle or skillet and cook approximately 5 minutes per side.
• If the outside edge of your muffin isn't as done as you'd like after the 5 minutes for each side, pop into a 350 degree Fahrenheit oven for 5 to 10 minutes.
• When cooked through, transfer to a cooling rack.
• Finally, enjoy topped with butter or even some blueberry jam.

SOURDOUGH ENGLISH MUFFINS

Steps:

• Night Before:.
• Mix starter, honey and milk in mixing bowl until smooth.
• Add 4 cups flour, mixing in 2 cups at a time.
• Mix only until the flour is thoroughly wet.
• Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
• Next Morning:.
• Stir down mixture.
• Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
• Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.
• Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
• Roll dough on floured board to about 1/2 inch thick.
• Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
• Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
• Sprinkle corn meal over tops of muffins.
• Allow to rise in warm place, covered, for about an hour or until risen again.
• Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.
• Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.
• Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
• Look like store bought . . . taste even better!

SOURDOUGH ENGLISH MUFFINS

Steps:

• In a large bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight. , Combine the milk powder, sugar, salt and 1/2 cup flour. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky, about 2-3 minutes, adding more flour if needed. , Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter. Greased baking sheets and sprinkle with 2 tablespoons cornmeal. Place muffins 2 in. apart on prepared baking sheets. Sprinkle remaining cornmeal over muffin tops. Cover and let rise in a warm place until doubled, about 45 minutes. , In a lightly greased griddle or electric skillet, cook muffins at 275° for 10 minutes. Turn and cook 10-15 minutes longer or until golden brown. Split with a sharp knife or a fork and toast if desired. Serve with butter, jam or honey.

SOURDOUGH ENGLISH MUFFINS

Steps:

• The night before you want sourdough English muffins, stir in a glass bowl: 2 cups flour, 1 cup water, 1/2 cup fed sourdough starter.
• Cover it with a towel and let it sit at room temperature for 12- 24 hours. You can get away with a longer in the cooler months and the fermentation process can take less time in the summer if your house is hot.
• After it has fermented, add to the mixture 1 tablespoon honey, 1 teaspoon salt, and 1 teaspoon baking soda.
• Preheat your cast iron skillet on low and add a little coconut oil.
• Mix the ingredients together until they are fully incorporated. You will probably have to use your hands for this. The dough will be pretty thick. NOTE: If the dough feels runny, add a bit more flour. It should be workable, yet not stiff. If the English muffins turn out flat like pancakes, it is a good indication they need more flour.
• Divide the dough in 12 equal parts and drop each portion of dough into a hot cast iron skillet.
• Reduce the heat to low for about 10 minutes so the dough has a chance to rise.
• Let them cook until doubled in size. Turn the skillet up to medium/low and continue to cook until they are browned slightly on the bottom. Don't try to flip them until they come up easily from the pan. The goal is to only flip them one time.
• Cook them on the other side until browned. These English muffins have a tendency to cook on the outside before the inside is fully done. So, be sure to not turn the skillet up too high. If they are browned on the outside, but still not done on the inside, throw them in a 250 to 300 degree oven for 10 minutes or so. Alternatively, you can put a lid on and allow them to cook on low.
• After they are cooked all the way through, slice them open and enjoy!

SOURDOUGH ENGLISH MUFFINS

Steps:

• The morning before you want to enjoy your English muffins, prepare your dough: In a large measuring cup or medium bowl, whisk together starter, water, honey and oil.
• Select a container or bowl that will hold at least 3 quarts, as this dough will grow 3 to 4 times in size. Add the flour and salt to it, making a well in the center. Pour the liquid mixture into the well and stir with your hands, clawing the mixture and flipping it occasionally until no flour streaks remain, and you are left with a dense, shaggy, wet ball. Scrape the bowl as needed to integrate sneaky flour pockets.
• Cover loosely with a lid or inverted plate. Tuck in a warm, draft-free place and allow it to nearly quadruple in volume over the next 8 to 12 hours.
• Dust a work surface heavily with flour. Prepare a large baking sheet by coating it with a light dusting of polenta, followed by a dusting of flour.
• Deflate the dough by scraping it down in the bowl with a spatula. Transfer the dough to the dusted work surface. (Do not dust the surface of your dough, as you want it to stick to itself.) Using a bowl scraper, bench knife or lightly floured hands, pick up the dough from underneath, stretch and fold it like a business letter: bottom third up to the middle, top third down. Using the bowl scraper, flip your dough onto the prepared baking sheet so the folded side is now the underside.
• Lightly flour the top surface of your dough, then grease a rolling pin with neutral oil and roll your dough out to 1/2-inch thick, using additional oil on the pin if the dough begins to stick.
• Press a piece of plastic wrap onto the surface and tuck it around the edges of the dough to prevent it from drying out. Refrigerate the dough for at least 4 hours, or up to overnight for a more pronounced sour flavor.
• When ready to cook, heat your largest cast-iron pan over medium-low and lightly grease with neutral oil.
• Remove dough from the fridge, peel away plastic, lightly flour the surface of the dough and gently brush the flour to distribute evenly. Using a greased 4-inch ring cutter (or the ring top of a large Mason jar), cut the dough into muffins.
• Place as many muffins as you can fit along the edges of your cast-iron pan (avoiding the hot center of the pan), puffy-side up. In between batches, refrigerate any muffins you are not cooking.
• Cook undisturbed, for 6 to 8 minutes or until visibly puffed and matte like a very fluffy pancake. Once they are visibly golden on the bottom - you can take a peek - flip them and lightly press so they make full contact with the pan, then continue to cook for an additional 5 to 7 minutes until golden. It helps to give them a gentle 180-degree turn midway through cooking.
• Transfer cooked, hot muffins to a large plastic freezer bag or sealed container and seal to steam a bit to finish. (Steaming helps make the outer crust soft and chewy.)
• Wipe the pan dry and re-grease lightly as before. Continue cooking, transferring finished muffins to the plastic bag.
• When fully cool, about 1 hour, remove muffins and pierce each around the middle with a fork to perforate. When ready to eat, peel muffins apart, toast and slather with butter. Store remaining muffins in a separate bag or resealable container in the refrigerator. These are best enjoyed fresh, but can be refrigerated for 2 to 3 days, then toasted.

SOURDOUGH ENGLISH MUFFINS

Steps:

• In a large mixing bowl, dissolve the honey in the warm water.
• Stir in and dissolve the yeast, and then mix in the sourdough starter and 1 cup of flour. Let this sit for a few minutes, until the mixture begins to bubble.
• Add the dry milk, butter, salt, and a second cup of flour, and beat well.
• Add 5 to 8 cups of flour, one cup at a time, to form a dough that holds together and pulls away from the sides of the bowl.
• Turn the dough out onto a lightly floured surface and knead it until it's smooth and springy, but slightly on the slack side, about 8 minutes. This dough is supposed to be slightly sticky. Add flour only as necessary to prevent sticking.
• Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides. Cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size, 1 to 1 1/2 hours.
• Punch down dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes.
• Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness.
• Cut the dough into rounds; re-roll and cut any remaining scraps.
• Place the rounds onto cornmeal- or semolina-sprinkled baking sheets, sprinkle them with additional cornmeal or semolina, cover with a damp towel, and let them rise until light and puffy, about 1 hour.
• Transfer the rounds to an electric griddle preheated to 275°F or a big skillet on the stove top.
• Cook for 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F.
• Remove them from the griddle and cool on a rack.

SOURDOUGH ENGLISH MUFFINS

Steps:

• Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
• Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
• Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
• Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
• Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.