Ingredients
10
10 servings
- •1 cup milk
- •0.5 cup sourdough starter
- •2 cups all-purpose flour
- •1 tablespoon white sugar
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •0.5 cup unbleached all-purpose flour
- •1 tablespoon cornmeal, or as needed
Instructions
- Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
- Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
- Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
- Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
- Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.
Nutritional Facts
Per 10 servings
- Calories: 152
- Carbohydrate: 30g
- Fat: 1g
- Fiber: 1g
- Protein: 5g
- Sugar: 3g
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