If you love sourdough and you love English muffins, you should really give these a try. They aren’t hard and don’t take two days like some of the bread I like to make. I started out with the King Arthur recipe which you can check out here.
- 2 tablespoons sugar
- 2 cups warm water
- 1 tablespoon yeast (active dry or instant)
- 1 cup sourdough starter (fed or unfed; fed gives a more vigorous rise)
- 7 cups flour (I actually use around 6 1/2 cups generally because I use part whole wheat and part unbleached all-purpose–King Arthur’s of course)
- 1/2 cup powdered milk
- 1/4 cup butter, room temperature
- 1 tablespoon salt (don’t skimp on this)
- 1/4 teaspoon citric acid (this is for an enhanced sour flavor and is worth using)
- extra flour
1. Combine all the dough ingredients other than extra flour in a large bowl. I have a Kitchen Aide and love it but it isn’t large enough for English muffins. Imagine my surprise when I went to get out the Bosch only to find that the base was there but not the bowl or dough hook!
It was just hiding. Behind my supply of mini-greenouses. No, we don’t really drink that much milk. Those are actually milk, water (I use distilled water for making lotion and in the iron), and orange juice jugs and we will use them in a month or two for starting seeds in.
2. Mix. You can knead if you want, I prefer to use a machine because I usually have a million other things going on. Don’t do either for an overlong period of time; you want a smooth, soft, and elastic dough that isn’t terribly sticky. Use a little more flour if you need.
3. Place the dough in a lightly greased bowl, cover (my bowl fits a plate on top perfectly), and set aside to rise for one or one and a half hours; until it is nice and puffy. You can, for a more pronounced sour flavor, cover the bowl at this time and place it in the refrigerator for up to 24 hours without rising first. You will need to let it sit at room temperature for an hour or two before continuing.
4. Gently deflate the dough by turning it onto a lightly floured work surface. Let rest for a few minutes. Roll out 1/2 inch thick and cut in 3 inch rounds.
5. Place rounds on a cookie sheet which has been sprinkled with flour. Let rise in a warm place until light and puffy. This usually takes 45 to 60 minutes but depends on how warm your house is. If you refrigerated the dough, it may take up to two hours to rise.
6. Preheat an electric griddle to 350 degrees (F, not C) or an ungreased frying pan over medium-low. Carefully transfer muffins making sure not to overcrowd them.
7. Cook for about 10 minutes on each side. I like to turn the temperature down after initially placing the muffins on the griddle. If I don’t, they overcook on the outside without cooking all the way through. The edges should still be soft but not doughy.
8. Remove from griddle and cool on a wire rack. You can store them for four or five days in a plastic container, if they last that long.
These pictures are the same thing, really. The one on the left I used flash, the one on the right, not. The jelly is elderberry that we made a year or two ago.