Sourdough English Muffins from Ashley, Meta Street Cafe
Sourdough English Muffins are best directly from the oven slathered with a good quality butter and jam. The house smells incredible and fresh-from-the-oven English Muffins provide comfort food for you and those around you. Note, they became harder and harder throughout the day, revived by splitting them in half and toasting them.
Sourdough English Muffins Recipe
1 cup Sourdough Starter
1 1/2 cups milk
5-6 cups flour
1 tbsp. sugar
1 tbsp salt
1 tsp baking soda
polenta or cornmeal to sprinkle on baking sheet
- Make the Sponge: Mix the starter, milk and 3 cups of flour. Cover with plastic wrap and leave it to work for 2-24 hours.
- Making the Dough: Once the sponge has developed, mix the sugar, salt, baking soda, and 2 1/2 cups of flour together in a separate bowl. Stir this into the sponge as much as you can and cover with plastic wrap for about an hour.
- Kneading & Shaping: Using the flour that did not work into the sponge, knead the dough until it is smooth and no longer lumpy. Roll out this dough until it is 1/4-1/2 inch thick. Cut out circles the size of a tuna can. Place on a cookie sheet covered with polenta or cornmeal.
- Cooking: Cornmeal/polenta side down, place on a slightly greased skillet on extremely low temperature. They will shrink in diameter and puff up to twice their height in about ten minutes, then flip and warm on extremely low heat for another ten minutes. Once they are golden on each side, put in 340 degree oven for 20 minutes to complete the baking inside.
- Serve warm with butter & jam.
Recipe adapted from King Arthur Flour 200th Anniversary Cookbook