Sourdough Discard English Muffins Recipe
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Sourdough Discard English Muffins Recipe
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Ever wonder the secret to perfect nooks and crannies? These Sourdough Discard English Muffins use discard for amazing texture and tang you can’t get any other way!
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Ingredients
- 1 cup (250 g) sourdough discard or 1/2 cup active starter (room temperature, 100% hydration) See Note 1.
- 1 tablespoon (21 g) honey or sugar, coconut sugar, or maple syrup.
- 1/2 cup (120 g) warm water 95-100°F, See Note 3.
- 1/2 cup (120 g) warm milk 95-100°F, See Note 3.
- 2 1/2 cups (300 g) unbleached all-purpose flour
- 1 1/4 teaspoons (7 g) kosher salt
- 2 teaspoons (6 g) instant yeast See Note 2
- 1/4 cup cornmeal or semolina flour, for dusting
Instructions
- In a large bowl, or bowl of a stand mixer whisk together the sourdough discard, honey, warm water, and milk until smooth.
- Add the flour, salt, and yeast to the wet mixture. Stir with a wooden spoon or dough hook until a sticky dough forms.If using a stand mixer: Use the dough hook and mix on low for 5–6 minutes.If mixing by hand: Knead on a floured surface for 8–10 minutes until soft and elastic. If the dough feels too sticky, add extra flour, 1 tablespoon at a time.
- Perform 3–4 stretch-and-folds every 30 minutes over 1 hour: Cover and let the dough rest between folds, wet your hands to prevent sticking, grab one side of the dough, stretch it upward, and fold it over the center, then rotate the bowl and repeat 2–3 more times.
- After the last fold, let the dough rise until it doubles in size, a total of 1–2 hours.Alternatively, you could choose a cold ferment (this will slow down the fermentation process) by placing the dough in the fridge overnight and finish the process the next day.
- Turn the risen dough onto a lightly floured surface. Gently roll or press it out to ½–¾-inch thickness.
- Use a 3-inch biscuit cutter to cut out rounds and place each round on a baking sheet with parchment paper and lightly dusted with cornmeal. Gather scraps, reroll, and cut more.For less waste, cut the dough into squares instead of rounds.
- Sprinkle the tops with more cornmeal, cover with a towel, and let rise for 30 minutes. They should feel light and puffy.
- Heat a cast iron skillet or electric griddle to low to medium-low (325-350°F). Place muffins on the skillet, leaving 2 inches between them. Cover and cook for 4–6 minutes on each side until golden brown. Check the internal temperature (190–200°F). Thicker muffins may take longer to cook.
- If the centers are still undercooked, transfer the muffins to a preheated 350°F oven for 5–10 minutes.
- Cool muffins completely on a wire rack. Split with a fork for nooks and crannies. Toast and serve with butter, jam, or cream cheese.
Equipments used:
Notes
- Note 1: What is 100% Hydration?: Sourdough discard with 100% hydration is made with equal parts flour and water by weight. Which is typical for most sourdough starters. It should be smooth and pourable, like pancake batter. If it’s thicker, add 10–20g of warm water and mix until smooth.
- Sourdough discard with 100% hydration is made with equal parts flour and water by weight. Which is typical for most sourdough starters. It should be smooth and pourable, like pancake batter. If it’s thicker, add 10–20g of warm water and mix until smooth.
- Note 2: Active Starter Option: If using a bubbly, fed starter, you can skip the yeast, but the rising times will take longer. You may also use Active Dry Yeast, but you will need to activate it or "proof" it before you add it to the dough. See below.
- If using a bubbly, fed starter, you can skip the yeast, but the rising times will take longer. You may also use Active Dry Yeast, but you will need to activate it or "proof" it before you add it to the dough. See below.
- Note 3: Milk or Water: If desired, use all water, or all milk warmed to 95°F.
- : If desired, use all water, or all milk warmed to 95°F.
- If using packaged, active dry yeast you will need to proof it first, or activate it.
- Add ¼ cup warm water, yeast, and a teaspoon of honey to a small bowl, stir it, and allow it to sit until foamy and yeasty smelling, about 5-8 minutes. If it doesn't do anything or doesn't dissolve, your yeast is no good, go grab some new yeast.
- parchment paper
- Refrigeration: Store in an airtight container for 5–7 days.
- Freezing: Freeze cooled muffins in a freezer bag with parchment paper between layers (up to 3 months).
Reheating:
Toaster: Split and toast until warm. Oven: Heat at 350°F for 3–5 minutes. Skillet: Warm for 30–60 seconds per side.
- Toaster: Split and toast until warm.
- Oven: Heat at 350°F for 3–5 minutes.
- Skillet: Warm for 30–60 seconds per side.
Nutrition Information
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Calories
334kcal
(17%)
Carbohydrates
68g
(23%)
Protein
10g
(20%)
Fat
2g
(3%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
0.3g
Cholesterol
2mg
(1%)
Sodium
308mg
(13%)
Potassium
130mg
(4%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
25IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
31mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 68g | 23% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 308mg | 13% |
| Potassium | 130mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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