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How To Make Sourdough Discard English Muffins – Simple Steps!

Sourdough English Muffins

Making English muffins using sourdough discard will produce a flavorful result that you can enjoy for breakfast, or as an evening snack.

  • Total Time: 9 hrs 32 mins
  • Yield: 24 pieces 1x

Ingredients

Scale
  • 200g unfed sourdough starter
  • 500g almond milk
  • 600g all purpose flour
  • 20g sugar
  • 12g salt
  • 25g baking soda
  • 50g cornmeal

Instructions

  1. Mix the dough ingredients using a stand mixer or bread machine. The dough should become soft and elastic but not sticky. Add more flour if required, until you achieve the desired consistency.
  2. Place the dough in a lightly greased bowl, cover with plastic wrap, or tea towel and place in a warm place to rise for a couple hours. You can also cover the dough with another bowl and refrigerate for 8 hours or two days till you’re ready to bake with it. This will allow the dough to ferment at a slow rate, developing a more distinct sour flavor.
  3. Gently deflate the dough, and tip it onto a lightly floured work surface, cover and let it sit for a few minutes to relax the gluten. However, if your dough had been refrigerated then allow it to rest on the counter to warm to room temperature.
  4. Roll half the dough, to about 1/2 inch thick, then use a 3-inch round cookie cutter, to cut out rounds, re-rolling and cutting up the scraps as well.
  5. Divide the dough into 24 equal pieces, then shape them into a round ball, flattening them into a 3 inch round. Flatten each ball slightly larger than 3 inches, and trim the excess with a round biscuit cutter, or scissors.
  6. Place the rounds, on a baking pan, sprinkled with cornmeal flour or semolina.
  7. Sprinkle them with some more flour, then cover with a plastic wrap, let the dough rise on the counter until they’re light and puffy (45 to 60 minutes).
  8. Carefully transfer the muffin rounds to a large electric griddle, preheated to 350 degrees F, or a frying pan that has been preheated over medium low heat.
  9. Spray the bottom of a quarter sheet baking pan, with baking spray, then set them aside, sprayed side up. the baking pan ensures the muffins flat rather than domed while cooking.
  10. Cook the muffins for 5 minutes per side, you’ll notice the dough puff up as it cooks. The lay the quarter sheet baking pan atop the puffed muffins, sprayed side down, and continue cooking for a further 5 minutes. Remove the pan, and turn the muffins over, cooking them without the baking pan on top for 10 to 12 minutes.
  11. The muffins will be done once they emerge golden brown, you may find that the edges are soft but that’s perfectly fine.
  • Author: Natasha Krajnc
  • Prep Time: 9 hrs 5 mins
  • Cook Time: 27 mins
  • Category: bread
  • Cuisine: English

Keywords: sourdough english muffins