You will find yourself making this Homemade Sourdough English Muffin Recipe often because they are easy and a quick additional at breakfast or at lunchtime.
Homemade Sourdough English Muffin Recipe Video
Most of us have only baked with commercial yeast but, three years ago baking with sourdough has been rediscover. Even though sourdough has been used to leavened breads for centuries and even make English Muffins it is a trend that I hope stays forever.
Creating a sourdough starter takes time to grow, have to alive and active and must be wild. I recommend when creating any recipe with sourdough is to starter with some easy bake goods and then move to making these yummy English Muffins.
HOW TO MAKE AN EASY SOURDOUGH STARTER
Day One~In a room temperature glass container mix one cup of all-purpose organic unbleached flour (any flour of choice will work but, organic and unbleached it best) with 1 cup of filtered water. Mix flour and water thoroughly, until it feels like a thick paste such as pancake batter.
Cover with a tea towel or cheese cloth and keep in a warm place around seventy degrees.
Day Two~ Twenty four hours later remove 1/2 of the sourdough and discard to save to make a discard recipe of feed livestock such as feeding the chicken or pigs. Feed the sourdough starter again one cup of all-purpose flour and filtered water.
Day Three, Four, Five~ Repeat Day Two. Discard and Feed.
Day Six, Seven~ Fed every Twelve hours. Your starter should have bubbles and the top will look foam-like. After day seven you can begin to use your sourdough starter however, take in consideration is my not quite be there depending on feeding and temperature of you home.
If your starter is bubbly then it is ready to make homemade English Muffins.
TIPS ON BEGINNING SOURDOUGH STARTER
- Water quality is important.
- Do not use city water or water that is chemically treated because it will breakdown wild yeast within the sourdough.
- Use filtered water or bottled water.
- Sourdough Starter should be warm but not hot.
- A good starter to be around 70-80 degrees. If your home is cooler place by a fireplace or furnace.
- Check your humidity; because you need a moist starter that is hydrated.
- Cover your sourdough starter with cheese cloth or tea towel, secure with a rubber band. Covering your starter will help to keep pest out and prevent it from drying out.
- Bubbles in your starter is a great sign that your sourdough starter is alive and working.
- Texture of your sourdough starter should be tacky
- Smell of your sourdough starter will be sour.
- Sourdough must be feed daily, or it will go dormant or die.
- If you cannot feed your starter daily because of vacation, cover with an airtight lid and store in the refrigerator.
- When ready to use sourdough starter pull out about twenty-four hours beforehand. Feed your starter and use in twenty-four hours.
Tips on Homemade Sourdough English Muffin Recipe
Make sure your sourdough English muffins proof, meaning they are doubling in size.
Line your Sheet Pan with parchment and dust with cornmeal.
Spread olive oil with a silicone brush.
Avoid metal utensils when making sourdough English Muffins.
Use room temperature ingredients when baking with sourdough
Bake English muffins in oven for eight minutes to ensure the inside is cooked thoroughly.
When sourdough English muffins are done baking break with a fork to create desire look.
Homemade Sourdough English Muffin Recipe
Ingredients
- 1/2 cup of sourdough starter that has been fed in the last twelve hours
- 1 cup of room temperature whole milk
- 2 cups of all purpose flour or whole wheat flour
- 1 teaspoon of sea salt
- 1 teaspoon of baking soda
- 1 tablespoon of raw honey
- Grass-Fed butter for greasing cast iron
- Olive Oil or greasing your bowl and brush English Muffins
- Cornmeal for dusting
Directions
In a large bowl combine with a whisk sourdough starter and milk. Next, slowly add your flour to combine. Transfer sourdough English muffin to a lightly grease bowl. Cover your bowl with a saran wrap and leave at room temperature for twelve hours.
After twelve hours add your salt, baking soda and honey and mix to combine. Preheat your cast iron skillet over medium high heat.
On a clean counter dusted with more flour add your dough and kneed for a couple of minutes. Divide dough into eight balls, flatten balls to a half inch thick. Add your sourdough English muffins to the cast iron skillet and cook until brown about 3-4 minutes per side. Cover with a lid to cook the inside of the muffin.
Flip sourdough muffin and cook other side. Note, only flip them once. Preheat oven to 350 degrees and light brush both sides with olive oil and dust with cornmeal. Bake for eight minutes right in the cast iron skillet.
Remove from oven an allow to cool on wire rack. Slice in half and enjoy toasted or warm in the morning with butter or jam. Sourdough English Muffins make nice sandwich as well.
Store in a airtight container at room temperature for up to three days or in freezer for two months.
FAQ About Making Sourdough English Muffins
Are Sourdough English Muffins Healthy?
Sourdough is awesome because it adds vitamin B to the grains and is easy to digest. Using Sourdough Discard/Starter is a mixture of flour and water that creates yeast. This yeast is bacteria that will grow and excellent for gut health.
Baking with Sourdough has many health benefits, filled with gut friendly bacteria and a way to grow yeast to leaven breads. Probiotics are live microbes that have health benefits that grow naturally within the environment. Sourdough helps to relegate metabolism, helps relieve allergies, cancer protection and balances the immune system along with reducing inflammation.
What if I do not have Sourdough Starter, can I still make Sourdough English Muffins?
Of Course you do not have to use sourdough starter to make English Muffins just replace with commercial yeast about two and half teaspoons of active dry yeast.
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