Make your own english muffins at home with fresh milled flour!
I’m still getting comfortable using sourdough and the discard. I learned from this video and followed his instructions and just subbed my fresh milled flour.
½ cup (135g) Sourdough Starter Discard
1 ¾ cup (275g) Fresh Milled Flour (more or less as needed)
1 cup (250g) Milk
½ cup (85g) Fresh Milled Flour (more or less as needed)
1 Tbsp. (15g) Honey or Sugar
¾ tsp. (5g) Salt
1 tsp. Baking Soda
Cornmeal for Dusting
The night before:
Mix your sourdough discard with the flour and milk. Stir until combined and then cover with seran wrap and leave on the counter overnight for 12-18 hours.
The day of:
- Dust your workspace or baking sheet with cornmeal and set aside. This will be where you set your muffins after you cut them.
- Add flour, honey, salt, and baking soda to your overnight sponge, and stir until thoroughly combined. The consistency will be thick and a little on the sticky side (watch my video to see what it should look like), and highly depends on the hydration of your starter discard. If you need to, add more flour or more milk a little bit at a time to get to the right consistency.
- Oil your work space and roll out dough to 1/2″ to 3/4″ thickness. Cut muffins using a biscuit cutter or cup rim. You’ll want to oil or flour your cutter so they don’t stick. Then set your cut muffins on the cornmeal to coat the bottoms.
- Preheat a griddle to 325 degrees F. You could also cook these in a skillet. Just remember to cook on a medium heat because you don’t want to cook the outside too quickly and have a gummy inside. Stay with lower temps and keep flipping to evenly brown. Lightly dust the tops with cornmeal and cook on each side for 5-7 minutes depending on your heat setting.
- When done, eat fresh or cool and store. Remember there aren’t preservatives so these will probably only last a few days on the counter. To help keep a little longer, store in the fridge.