Sourdough English Muffins – The Lazy Method
Sourdough baking is back with a vengeance. These English muffins had been on my bucket list for a while, and this weekend I made them. I have been oscillating between despair, exhaustion, and doing calming things. The Covid crisis in India is nerve racking. I have been cooking and walking to try and stay calm. Shaping and working with anything bread like helps! And, the sourdough continues to make me happy. As with a lot of my sourdough baking, I use some or all wholewheat flour. Other recipes that you can try with sourdough are right here.
Sourdough Wholewheat Pita Bread
Sourdough Whole Naan just to name a couple.
A little more on these Sourdough English Muffins
I used this recipe as a guide. I used 2/3 white whole wheat flour, did not use the yeast. With the overnight cold rise this turned out plenty soft. To get good soft pillowy results,
- Do not skip the overnight cold rise
- Allow time for the muffins to rise after they are shaped.
The fun part about the muffins are that they are not baked. Rather they are cooked on a griddle. I have tried these on an electric griddle and a cast iron griddle on medium heat. The electric griddle if you have one tends to be a little easier as you do not have to worry about managing the temperature. But, the fun part is not having to heat and oven or worry about a hot pan in and out.
Just a general note, not all the muffins rice uniformly so despite using the same sized cutter the sizes will vary just a little. But they taste pretty amazing. While they are perfect fresh with just butter and a little jam. You can always try my recipe for ricotta eggs.
How to Enjoy and Keep these Muffins
They store well in the refrigerator for up to a week. They toast up beautifully. Try making a batch and you will see why I am excited about them. Some regular muffin and breakfast eats from this site include Lemon Poppyseed Muffin Bars and Best Ever Banana Bread Muffins
A great recipe for sourdough English muffins. They are chewy with just the right amout of tang.
Ingredients
- 2 cups white whole wheat flour or any whole wheat flour of your choice
- 1 cup bread flour
- 1 cup active/fed sourdough starter
- 1/2 cup warm water (a little more if needed)
- 1 tablespoon sugar
- 2 teaspoons salt or to taste
- 1/4 cup powdered milk
- 2 tablespoons melted butter
- 1/2 cup fine cornmeal for shaping and rolling
Instructions
- In a large mixing bowl add in the flours, the starter, warm water, sugar, salt, powdereded milk and the melted butter and mix well using a dough wisk or hand until well mixed. This should result in a smooth not to soft dough.
- If you feel it is wet to touch add in extra flour. This can depend on the starter.
- Cover and set aside for about 4 hours. The dough should have doubled. Give it a good knead and cover and place in the refridgerator overnight. I have kept this up to 2 days and had good results.
- When ready to shape. Dust a piece of parchment paper generously with fine cormeal. Place the dough and lightly roll out to 1/8 inch thickness.
- Using a round cutter cut into 2 1/2 to 3 inch circles.
- Allow them to rise for 2 hours.
- Heat an electric griddle to 350 degrees or use a skillet on medium heat. Carefully place the muffins and cook for 5 minutes or so on each side. The muffins will puff up and turn pale brown on the bottom. The internal temperature should register 190 degrees or higher.
- Serve warm with butter and or jam.