Here is a simple sourdough English muffin recipe measured in cups, adapted from the classic overnight method (similar to Allrecipes Sourdough English Muffins and A Chick And Her Garden). [1, 2]
Ingredients
Step 1: The Preferment (Mix and ferment 8 hours or overnight)
- 1 cup milk
- ½ cup active/bubbly sourdough starter
- 2 cups all-purpose flour [1]
Step 2: The Dough (Added the next morning)
Instructions
- Mix the Preferment: In a large bowl, combine the 1 cup of milk, ½ cup of sourdough starter, and 2 cups of all-purpose flour. Cover the bowl and let it sit at room temperature for 8 hours or overnight until bubbly and doubled in size.
- Add Dry Ingredients: To the fermented sponge, add the 1 tablespoon of sugar, 1 teaspoon of baking soda, ¾ teaspoon of salt, and ½ cup of all-purpose flour.
- Knead: Turn the dough out onto a lightly floured surface and knead gently for 4 to 5 minutes until smooth and elastic, adding a bit more flour if it feels too sticky.
- Shape the Muffins: Roll the dough out to about ½-inch thickness. Cut out rounds using a 4-inch biscuit cutter or the rim of a wide glass.
- Second Rise: Sprinkle cornmeal onto a baking sheet or surface, place the rounds on top (dust the tops with more cornmeal), cover them with a towel, and let them rest and puff up for about 45 minutes to 1 hour.
- Cook on the Skillet: Heat a cast-iron skillet or griddle over medium-low heat. Cook the muffins for 5 to 6 minutes per side until golden brown and cooked through in the center.
If you want to adjust the recipe, let me know:
- Do you want to use bread flour instead of all-purpose flour?
- Are you looking for a same-day recipe or a discard recipe?
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