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Tangy Sourdough Muffins

4.8
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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
555 min
SERVINGS
10 servings
Breakfast
Tangy Sourdough Muffins
Ingredients
  • 1 cup milk
  • 1/2 cup sourdough starter
  • 2 cups all-purpose flour
  • 1 tablespoon white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unbleached all-purpose flour
  • 1 tablespoon cornmeal, or as needed
Instructions
1
Combine milk and sourdough starter in a large bowl, stirring until the mixture is mostly blended.
2
Combine milk and sourdough starter in a large bowl, stirring until the mixture is mostly blended.
3
Combine milk and sourdough starter in a large bowl, stirring until the mixture is mostly blended.
4
Mix flour into the milk and sourdough starter mixture. Cover bowl and let it sit at room temperature, allowing fermentation to occur over the course of 8 hours or more.
5
Combine milk and sourdough starter in a large bowl, stirring until the mixture is mostly blended.
6
Combine milk and sourdough starter in a large bowl, stirring until the mixture is mostly blended.
7
Add sugar, baking soda, and salt to the milk and sourdough starter mixture. Stir just enough to combine ingredients.
8
Combine flour, sugar, baking soda, and salt in a bowl. Combine milk and sourdough starter in a large bowl, stirring until the mixture is mostly blended.
9
Turn dough out onto a lightly floured surface and knead for 4 to 5 minutes, adding as much of the remaining flour as needed to make the dough manageable.
10
Combine flour, sugar, baking soda, and salt in a bowl.
11
Combine milk and sourdough starter in a large bowl, stirring until the mixture is mostly blended.
12
Use a rolling pin to flatten dough into an even 1/2-inch thickness.
13
Combine flour, sugar, baking soda, and salt in a bowl.
14
Cut dough into 4-inch rounds using a clean tuna can or biscuit cutter; make sure to flour the edges well to prevent sticking.
15
Combine flour, sugar, baking soda, and salt in a bowl.
16
Combine flour, sugar, baking soda, and salt in a bowl.
17
Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs on top of the cornmeal, followed by another thin layer over the dough.
18
Combine flour, sugar, baking soda, and salt in a bowl.
19
Combine flour, sugar, baking soda, and salt in a bowl.
20
Let the dough rest for 45 minutes before proceeding.
21
Combine flour, sugar, baking soda, and salt in a bowl.
22
Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes.
23
Combine flour, sugar, baking soda, and salt in a bowl.
24
Cool the English muffins on a wire rack.
25
Combine flour, sugar, baking soda, and salt in a bowl.