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Light and fluffy sourdough English muffins. Mix the dough the night before and cook on a very low heat to develop nooks and crannies.
20 min
Prep Time
8 min
Cook Time
24 hours
Total Time
10
Servings
If your environment is warm or humid, reduce the milk by 30 g and use granulated sugar instead of honey to reduce stickiness. Freeze cooked muffins up to 3 months. Store at room temperature up to 5 days.
12 hours before mixing the dough, feed the starter using the feeding ingredients and let it rise at room temperature until doubled and bubbly. The recipe uses 100 g active starter; a bit extra is made to account for transfer losses.
In a large bowl, add 100 g active starter and the rest of the dough ingredients (except cornmeal) and mix by hand until combined. Cover and rest 30–60 minutes.
Turn the dough onto a floured surface and knead by hand for 5 minutes (or use a stand mixer with a dough hook on low for 5 minutes).
Place dough back in the bowl, cover, and let ferment at room temperature (65–70°F) for 8–12 hours; dough should double in size.
Turn the dough onto a floured surface, flour the top, and press out to 1/2 inch thickness using your fingertips.
Cut 3 inch rounds with a biscuit cutter and place on a parchment-lined baking sheet that has been sprinkled with cornmeal. Sprinkle tops with cornmeal, cover with a tea towel, and let rise at room temperature for 1 hour.
Preheat a non-stick skillet over very low heat. Place up to 4 muffins in the skillet spaced about 2 inches apart, cover, and cook 4 minutes per side. No oil is needed.
Transfer cooked muffins to the parchment to cool before slicing. The internal temperature should reach about 200°F when done.