Who doesn’t like a freshly toasted English Muffin lathered in real butter or topped with a fried egg over easy and a side of pastured pork sausage or bacon strips? English Muffins are one of my favorite breads. I can eat them with just about anything. I even like them as burger buns, with PB&J, chicken salad or ham and cheese. Ooooo lala. Talk about mouth watering good.
However the key to a good English Muffin is the sourdough starter. It must be very active meaning it doubled quickly after a feeding and is loaded with lots and lots of bubbles. I found this fool proof recipe a couple of years ago and haven’t tried another one since. We love them so much I often double or even triple the recipe. They freeze well too for later use.
Sourdough English Muffins
2016-02-12 17:00:38
Serves 12
Better than store bought!
Ingredients
- 1/2 cup sourdough starter ( I use freshly milled Emmer Flour to feed my starter)
- 1 cup fresh real milk
- 2 3/4 cup flour ( I use 2 cups King Author AP flour and 3/4 milled Emmer )
- 1 TBS sugar
- 3/4 tsp salt
- 1 tsp baking soda
- cornmeal for dusting
- rolling pin
- 4" round cookie cutter
- cookie sheet with lid
- silicone baking mat
- expeller pressed coconut oil
Instructions
- Place starter, milk and the 2 cups of AP flour in a mixing bowl and combine well. Cover with plastic wrap and let sit on your counter for at least 8 hours or overnight. The longer you let it ferment the tangier our muffins will be.
- Once your mix has fermented to your liking add the remaining flour, sugar, salt and soda; combine till thoroughly mixed. Lightly dust your counter and pour out your mixture and knead for 5 minutes. Continue to add a dusting of flour if the texture is too tacky. Be sure not to over flour or your dough will become too stiff and not rise properly. With a rolling pin, gently roll out your dough to a 3/4" thickness. Place your silicone mat on your cookie sheet and sprinkle it with the corn meal. Cut out your muffins with a 4" round cookie cutter then place them on your cookie sheet. Cover and let rest for 45 minutes.
- On the stove heat up two cast iron skillets under medium heat. Place a small spoonful of coconut oil (expeller pressed so it has no coconut flavor) and evenly coat the surfaces of your skillet. Gently transfer three muffins to each skillet and let it cook for 6-8 minutes, until golden brown, then flip and cook 6-8 minutes more. They will rise significantly during the cooking process. Be sure to let them cook through so they won't end up doughy in the center. Transfer back on to your cookie sheet to cool, or serve them directly off the skillet and eat them while they are hot!
Notes
- For that extra crunch we love so well, split them and toast them before lathering them with toppings of choice!
Adapted from The Fresh Loaf
Adapted from The Fresh Loaf
Real Food Nana https://realfoodnana.com/