- 200g unfed sourdough starter
- 500g almond milk
- 600g all purpose flour
- 20g sugar
- 12g salt
- 25g baking soda
- 50g cornmeal
- 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.
- 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.
- 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.
- 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.
- 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.
- Place the rounds, on a baking pan, sprinkled with cornmeal flour or semolina.
- 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).
- 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.
- 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.
- 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.
- The muffins will be done once they emerge golden brown, you may find that the edges are soft but that’s perfectly fine.
- Prep Time: 9 hrs 5 mins
- Cook Time: 27 mins
- Category: bread
- Cuisine: English
Keywords: sourdough english muffins