Sourdough Discard English Muffins
User Reviews
4.5
Sourdough Discard English Muffins
Description
This recipe incorporates lukewarm milk and water mixed with melted butter, sourdough starter or discard, and sugar to prepare a leavened dough. Flour and salt are added to form a soft dough that rests covered at room temperature to begin fermentation and soften the gluten. After an initial rest, the dough is shaped, covered, and left to rise for eight hours before chilling overnight in the refrigerator.
Before cooking, the dough is rolled out and cut into 3-inch rounds, then allowed to rest with cornmeal sprinkled on top to create texture on the muffins' surface. Cooking is done on a preheated nonstick pan over medium-low heat, with muffins flipped and cooked for about 8-10 minutes per side until golden and cooked through.
The finished muffins offer the signature texture with nooks and crannies that toast well and absorb butter or jam. This recipe is a useful way to use sourdough discard in a traditional bakery-style product with a chewy crumb and subtle sourdough flavor.
Ingredients
- 1 cup milk lukewarm
- 1/2 cup water lukewarm
- 4 tbsp butter melted
- 1/3 cup sourdough starter or discard
- 2 tbsp sugar
- 4 cups all-purpose flour
- 1 tsp salt
- cornmeal to sprinkle on top, or semolina flour
Instructions
- Whisk together the milk, water, and melted butter in a bowl. Then, add the sourdough starter/discard and sugar and whisk again.
- Add in the flour and salt and mix until well combined. Cover the dough with plastic wrap and let it rest for 20 minutes at room temperature.
- Shape the dough into a ball by stretching the dough from the outside and pulling it into the center. Cover the dough again and let it rest for at least 8 hours at room temperature. Once the dough has risen well, move it to the fridge to chill overnight.
- Remove the dough from the fridge and let it rest at room temperature for 30 minutes. Flour your work surface and hands, then stretch the dough into a rectangular shape about 1 inch in thickness. Cut out 3-inch rounds. Sprinkle the tops with cornmeal and place them on a tray to rest for an hour.
- Preheat a nonstick pan on medium-low heat. Cook the rounds for about 8-10 minutes on each side.
- Let the rounds cool on a wire rack. Slice through and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12units
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 233mg | 10% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 150IU | 3% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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