FOOL PROOF ENGLISH MUFFINS

Mar 5

My fan favorite, ultra delicious sourdough english muffin recipe, here.

Make sure you feed your starter and come back to bake. Recipe start to finish takes about 24 hours.

INGREDIENTS:

75g active starter
15g raw honey
220g raw or whole milk
135g water
3 tbsp, roughly, salted butter
10g pink salt
500g organic, unfortified flour

In a small pot on the stove, combine butter, water and milk. Heat on low until butter is melted. Let sit for a few minutes, you don’t want that mixture too hot. Once you’re able to stick your fingertip in it without crying, it’s cool enough.

Add milk mixture to starter and honey, and gently agitate with fork or dough hook until combined.

Add flour and salt, and combine using dough hook on your mixer on low until smooth. Turn your mixer up to medium speed and let that dough work for about 5 minutes. Your dough will be very smooth and look too wet. That’s ok.

Remove dough and place in shallow but wide bowl covered in a wet towel or covered with a plate. Let bulk rise/ferment on the counter for at least 10 hours, overnight, or until doubled in size.

Once risen, pour dough onto lightly floured surface and let sit for 5 minutes to rest. Roll out into a rectangle about 3/4 inch thick. Use a large biscuit or muffin cutter to make muffins and place on lightly floured parchment paper. Re-roll your dough until it’s all used. It should make about 8-10 four inch muffins.

Let the muffins rise, covered in a light tea towel, for about 2 hours, or until puffy, but not doubled.

Heat cast iron skillet to hot to touch. Turn town to medium and place your muffins, uncrowded, onto the ungreased surface.

Cook until golden brown on each side, about 6 minutes per side.

Let cool before cutting so they aren’t gummy, and enjoy with fresh butter or jam, or just eat plain like my kiddos do :)