Sourdough Discard English Muffins, where have you been all my life.
Sourdough Discard English Muffins, where have you been all my life.
by thedeafbadger
3 Comments
Mysterious_Pomelo292
Oh my god how did you make themmmm? They look divine.
thedeafbadger
Makes about 8 muffins.
**Ingredients:**
272g (~1 1/4 cups) sourdough discard
272g (2 scant cups) AP Flour
1 tsp instant yeast
7g (1 1/2 tsp) salt
14g (2 tsp) white sugar
21g (1 1/2 Tbsp) melted butter
170g (3/4 cup) milk
Cornmeal or semolina for dusting
**Method:** **Mix the dough.** Place all ingredients in a large bowl and stir vigorously for about 1 minute. The dough will be too soft to knead.
**Rise ~1 hour.** Cover and let rise for about 1 hour, until puffy, but not fragile.
**Divide.** Turn the dough out on a lightly floured surface and divide into eight or nine equal pieces.
**Shape.** Shape each piece into a 3 1/2” flattened round. Line a baking sheet with parchment and lightly dust it with semolina or cornmeal. If you have English Muffin rings, grease them, but they’re not necessary and who tf has those?
**Proof.** Place the rounds on the prepared baking sheet and dust the tops with semolina or cornmeal. Cover and proof for 30-60 minutes.
**Preheat.** While the muffins are proofing, preheat a griddle to 300°F (180°C). (I am sure you can cook these on a stovetop in a nonstick skillet.)
**Cook.** Cook the muffins in their rings (if using) for 8-10 minutes per side, until browned, but not burned. Adjust heat as necessary.
**Cool.** Cool the muffins completely before serving.
3 Comments
Oh my god how did you make themmmm? They look divine.
Makes about 8 muffins.
**Ingredients:**
272g (~1 1/4 cups) sourdough discard
272g (2 scant cups) AP Flour
1 tsp instant yeast
7g (1 1/2 tsp) salt
14g (2 tsp) white sugar
21g (1 1/2 Tbsp) melted butter
170g (3/4 cup) milk
Cornmeal or semolina for dusting
**Method:**
**Mix the dough.** Place all ingredients in a large bowl and stir vigorously for about 1 minute. The dough will be too soft to knead.
**Rise ~1 hour.** Cover and let rise for about 1 hour, until puffy, but not fragile.
**Divide.** Turn the dough out on a lightly floured surface and divide into eight or nine equal pieces.
**Shape.** Shape each piece into a 3 1/2” flattened round. Line a baking sheet with parchment and lightly dust it with semolina or cornmeal. If you have English Muffin rings, grease them, but they’re not necessary and who tf has those?
**Proof.** Place the rounds on the prepared baking sheet and dust the tops with semolina or cornmeal. Cover and proof for 30-60 minutes.
**Preheat.** While the muffins are proofing, preheat a griddle to 300°F (180°C). (I am sure you can cook these on a stovetop in a nonstick skillet.)
**Cook.** Cook the muffins in their rings (if using) for 8-10 minutes per side, until browned, but not burned. Adjust heat as necessary.
**Cool.** Cool the muffins completely before serving.
**Enjoy.** Enjoy the bread of your labor.
Sourdough discard as in unfed sourdough starter?