Sourdough English muffins

I’ve mostly stopped making these sourdough English muffins because I failed at maintaining my sourdough starter.

But when the starter did work, these were great.

Ingredients

  • 240g milk

  • 360g all-purpose flour

  • 100g sourdough starter. Make sure it’s alive and bubbly. Might need to feed it regularly a day or two in advance.

  • 20g honey

  • 5g salt

  • Cornmeal for dusting

Instructions

  1. Mix and knead all ingredients until smooth.

  2. Rest covered in container overnight.

  3. Lay parchment paper on baking sheet and coat with cornmeal.

  4. Cut 1" thick, 3" diameter circles. Place on sheet, top with a dusting of cornmeal.

  5. Cover and rest at room temperature for 1 hour.

  6. Cook on skillet on low heat with lid, about 4 minutes. Then flip and cook another 4 minutes with lid. Remove and serve.

Tips

Use a fork to split the English muffins.