Description
Fluffy and delicious whole wheat english muffins, made with sourdough discard!
Ingredients
Scale
- 2/3 cup sourdough starter discard
- 1 cup whole milk, lukewarm
- 1 tbsp honey (if you like a sweeter English muffin, add 1-2 extra tablespoons)
- 1 + 1/2 cups bread flour (can sub all-purpose flour)
- 1/2 cup whole wheat flour
- 1/2 tsp sea salt
- ~ 1/4 cup cornmeal, for dusting
Instructions
- The afternoon before you would like to have your English muffins ready to cook/serve, prep the dough. In a large bowl whisk together your sourdough discard, milk, and honey. (See blog post for my exact schedule). Mix in the bread flour, whole wheat flour, and salt.
- Cover dough and let sit on the counter for 5 hours to double in size, then place in the refrigerator for 12 hours to finish bulk fermenting.
- After 12 hours in the refrigerator, it’s time to shape your muffins! Transfer dough to a floured surface and perform 4 stretch and folds (stretch one side of the dough out then fold it into the center of the dough, then repeat for the remaining 3 sides).
- Sprinkle a large baking sheet with about half of the cornmeal.
- Flatten dough into a rectangle about 3/4” thick and use a round dough cutter to cut out your English muffins. Reshape the scraps into a rectangle and repeat until all of the dough is gone, transferring the English muffins to the prepared baking sheet. Sprinkle the tops with the remaining cornmeal.
- Cover the English muffins and leave out on the counter for 1 hour.
- Heat a cast iron skillet over medium low heat. We don’t want the pan to get too hot, so don’t turn the heat too high! Sprinkle the pan with cornmeal, then reduce heat to low. Add 3-4 English muffins to the pan with space in between each. Cover your pan and cook for 5-7 minutes, until golden brown. Flip and repeat for another 5-7 minutes.
- Allow English muffins to cool for a bit before slicing and enjoy!