Sourdough English Muffins
Make the poolish by adding the 1 cup sourdough starter, 3 cups water, 4 cups bread flour and 1/4 cup sugar. Let it sit out overnight or for 8-12 hours
1
The next morning add the poolish to a stand mixer.
2
Add 1/2 cup dry powdered milk.
3
Add 1/4 cup olive oil.
4
Add 1 teaspoon salt.
5
Add 4-4 1/2 cups bread flour and mix on low and knead for 5-8 minutes.
6
Remove from the bowl.
7
Place in a bowl and cover to rise for 1-2 hours.
8
Cover a parchment paper lined baking sheet with corn meal.
9
Grab about 1/4 cup dough and roll into a ball, flatten slightly and coat on both sides in corn meal.
10
Continue with the remaining dough.
11
Cover and let rise for 1 hour.
12
The English muffins should be fluffy when they have risen.
13
Coat the bottom of a large nonstick pan with melted butter.
14
In batches cook the English muffins on medium low heat for 5-7 minutes per side.
15
Cook, adjusting the heat as needed so the muffins brown without scorching, adding more butter as needed.
16
The bottoms should be golden brown, about 6 minutes. Turn carefully and cook on the other side for about 6 minutes.
17
Let cool for at least 20 minutes to finish cooking. If the English muffins are not cooked through cook at 350 for 10 minutes. Top with butter or jam.
18
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