These homemade Sourdough English Muffins are delightfully light and airy with a crispy exterior and a soft, chewy center. Each muffin has a subtle tang from the naturally fermented sourdough starter, making them perfect for toasting and slathering with your favorite spread. Whether enjoyed as part of a breakfast sandwich or simply with butter and jam, these muffins are a comforting, wholesome treat.
Ingredients
1/2 cup Active Sourdough Starter (fed and bubbly)
1 cup Milk (or Plant-Based Milk) room temperature
4 cups All-Purpose Flour
1 Tablespoon Sugar
1 tsp Salt
1 tsp Baking Soda
Cornmeal (for dusting)
Instructions
In a mixing bowl, combine 1/2 cup of sourdough starter, 1 cup of milk, 3-1/2 cups of the flour, and 1 tablespoon of sugar. Mix well until it forms a soft dough. Cover the bowl with a damp towel and let it sit at room temperature overnight or for 8-12 hours.
The next day (or after 8-12 hours), add 1 teaspoon of salt, 1 teaspoon of baking soda, and the remaining 1/2 cup of flour to the dough. Knead briefly to combine. On a lightly floured surface, roll the dough out to about 1/2-inch thickness. Use a round cutter (or a glass) to cut out circles of dough (about 3 inches in diameter). Dust the cut muffins with cornmeal on both sides.
Heat a large skillet or griddle over medium-low heat. Lightly grease the skillet, and cook the muffins for about 5-6 minutes on each side, until golden brown and cooked through. The muffins will puff up as they cook.
Allow the muffins to cool on a wire rack. Use a fork to split them in half, and toast them before serving.
These sourdough English muffins are perfect with jam, butter, or any of your favorite toppings!
Key Tips for Long Fermentation:
Refrigeration: If you're planning to let the dough sit for more than 12 hours, it’s best to refrigerate it. This slows down fermentation and prevents the dough from over-proofing. You can allow it to bulk ferment for 6-8 hours at room temperature, then refrigerate it for the remaining time.
Monitor Dough Consistency: If the dough over-proofs, it might become too sticky, deflate, or develop a strong, unpleasant taste. Keep an eye on its texture—if it becomes overly bubbly or slack, it might be past its prime.
Check for Over-fermentation: Signs of over-fermentation include dough that has collapsed or lost structure. If this happens, the muffins might end up flat or too dense after cooking.
Flour Ratio: Longer fermentation times can lead to a wetter dough due to more enzyme activity. Be prepared to adjust the dough by adding a little extra flour during shaping if it seems too sticky.
Conclusion:
Letting the dough rest for 20 hours won’t necessarily harm it, but it’s best to refrigerate the dough after the initial rise to slow down fermentation and prevent it from over-proofing. This method will give you more control over the final texture and flavor.
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