I have never in my entire life found a more fulfilling and easy recipe. This here is a great "starter" recipe for someone new to the magic of sourdough. I am pleased to introduce to you "The Homemade English Muffin."
This recipe has been slightly adapted from the
Original at "Wild Yeast".
It does require a scale. The conversions to cups were really obscure. If the cup conversions are still wanted, I will be happy to provide them.
Here is a link to the scale I have in my kitchen. It's cheap and works very well.
Ozeri Digital Kitchen and Food Scale
Alright, for this recipe you will need the following ingredients:
Levain (commonly referred to as Sponge) Ingredients:
- 110 g 100% hydration sourdough starter
- 160 g flour
- 100 g whole wheat flour
- 276 g milk
Final Dough Ingredients:
- 75 g flour
- 3/4 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp Honey
- all of the Levain
Recipe:
- In a medium bowl, mix the sponge ingredients until just combined. Cover and let rest for 8 hours or overnight.
- Add the final dough ingredients and mix to roughly combine. Turn the dough out onto the counter and hand mix for about 7 to 8 minutes, or until the surface becomes quite smooth. The dough will be very soft, and sticky at first. I usually add a little bit more flour half way through mixing. It will become less sticky as you mix, so try not to add to0 much extra flour.
- Flour the counter and your hands well, and roll or pat the dough out to a thickness of about one-half inch. Cut the dough into 3 to 4-inch circles and place them on semolina or corn meal-dusted parchment paper.
- Cover and let proof for 45 – 60 minutes.
- Lightly oil a griddle and heat it over medium-low heat. Cook the muffins for a total of about 8 or 9 minutes on each side, until browned and the sides are firm. Flipping them every couple of minutes for the first few minutes, helps to provide a better shape.
- Cool on a wire rack.
And there you have it. One of my all time favorite Sourdough recipes. Hope you enjoy and please check out
"Wild Yeast"
