Sourdough English Muffins

Ingredients:

100g active sourdough starter

250g milk

30g honey, agave or maple syrup

1 egg

400g bread flour

7g salt

Cornmeal for sprinkling

2tbsp butter for cooking

Recipe:

1.) Warm up 250g of milk until it’s 100°F. Stir in active starter until combined.

2.) Stir in honey, egg, flour, and salt until combined.

3.) Perform 2 sets of stretch and folds on the dough 30 minutes apart.

4.) Let dough bulk ferment until doubled in size.

5.) Once dough is doubled in size, you can either place it in the refrigerator until you’re ready to shape or shape the muffins.

6.) Divide the dough into 6 equal pieces and shape into a ball. Roll in cornmeal and flatten onto a parchment lined baking sheet. Let rise for 2 hours until they have puffed up.

8.) Preheat oven to 350°.

7.) Heat a cast iron pan on low/medium heat. Place a knob of butter into the pan, and cook the English muffins on each side for 90 seconds or until golden brown.

8.) Once all your muffins are browned, place in the oven and bake for 12 minutes. Remove from oven and place on a wire rack to cool.

9.) Place muffins in an airtight container for storage. These typically last 5 days at room temperature or up to 10 days in the refrigerator.