Sourdough English Muffins

Prep: 20 mins + rising time | Cook Time: 9 mins | Course: Baked Goods | Yield: 10 

Delicious english muffins with a sourdough tang, toasted with butter will make your morning; just add tea. Inspired by Amy Duska of Little Spoon Farm https://littlespoonfarm.com/sourdough-english-muffins-recipe/ 

3 cups flour

2 tsp salt

1 Tbsp sugar

1 cup warm milk

½ cup sourdough starter

Cornmeal, for sprinkling

Clarified butter

In a stand mixer, layer flour, salt, sugar, milk, and sourdough starter. Mix for about 2 minutes, then transfer to a ziplock gallon bag ( or plastic or other non-metallic bowl and cover to rise). Allow to ferment overnight or up to 16 hours at room temperature or in the fridge. 

Turn dough out onto a lightly floured rolling surface and roll into a 1” rectangle. Cut dough rounds out with a 3.5” biscuit cutter or glass. Place on a baking sheet sprinkled with some cornmeal. Sprinkle some cornmeal on the top of the muffins as well. Allow to rise for 30-60 minutes. Preheat a griddle or large skillet and spread with a thin layer of clarified butter. Cook for 5 minutes on moderate heat, turning down if the muffins are getting too dark. Spread surface with a bit more clarified butter and cook for 4-5 minutes longer. Muffins are done when an insta-thermometer inserted from the side into the middle reads 200*. Allow to cool before storing in a plastic bag or splitting and toasting.