|Toasted and buttered homemade Sourdough English Muffin
What do you do when you don't have a job but you do have live sourdough starter in your refrigerator? You look up sourdough recipes on the internet and try them out--that's what you do. This is another English Muffin recipe from my favorite: King Arthur Flour.
I can tell you that these are easy and tasty. I made them square because I think it's a pain having to cut things in circles and then deal with the scraps. Square things taste just as delicious as round ones do. These turned out light and fluffy, with a slight chew when toasted, and just barely tasting of sourdough. I'd still like to figure out how to make English muffins with the Thomas' nooks and crannies, but for now, these will do. Yep. These will do.
Sourdough English Muffins
--adapted from KingArthurFlour.com
- 1 tablespoon sugar
- 1 cup water
- 1/2 cup sourdough starter
- 3 to 3 1/2 cups King Arthur Unbleached All Purpose Flour
- 1/4 cup Bakers Special Dry Milk or nonfat dry milk
- 1/2 tablespoon salt
- 2 tablespoons butter, softened
- 1/2 tablespoon instant yeast
- cornmeal for coating
In a large bowl, mix all of the ingredients (using only 3 cups of the flour at first) except the cornmeal. Turn the mixed dough out onto a lightly floured surface. Knead the dough until springy, soft, and smooth, using only as much of the additional 1/2 cup of flour to keep the dough from sticking.
Place the kneaded dough back into the bowl and cover. Allow to rise for about 1 1/2 hours or until puffed and nearly doubled.
Line a baking sheet with parchment and sprinkle with a light coating of cornmeal. Set aside.
Preheat oven to 350 degrees Fahrenheit.
Turn dough out onto a lightly floured surface. Stretch, push, roll it to a rough rectangle shape about 1/2 inch thick. Trim about 1/2 inch off each side and cut into 12 pieces. Place the square pieces of dough onto the prepared baking sheet and cover with a clean dish towel. Allow to rise for about 1 hour. (You can also let the scraps rise and bake them off or cook them in the pan.)
Line another baking sheet with parchment paper and set aside.
Preheat a cast iron skillet over medium-low heat. When muffins have risen, place as many as you can comfortably fit with some space between on the skillet. (If they touch, they will stick.)
When muffins are browned on one side (about 4-5 minutes), carefully turn each one over with a metal spatula. Cook for about 4-5 more minutes. When muffins are browned to your liking on each side, place on the other parchment lined baking sheet and put in the oven for about 6-10 minutes, or until you are sure the inside is cooked through. When done, remove with a spatula to a cooling rack.
Repeat with remaining muffins.
When muffins are completely cool, you can slice or split with a fork, toast, butter, and enjoy.
Makes 12 English muffins