Sourdough English Muffins

Ingredients

• 450 g wheat flour

• 250 g milk (room temperature)

• 100 g active sourdough starter

• 20 g sugar

• 10 g salt

• 30 g soft butter

---

Instructions

1. Dough:
Mix all ingredients and knead for about 10 minutes until smooth. Let rest for 30 minutes, then knead briefly again.

2. Bulk Fermentation:
Let rise for 4–6 hours at room temperature until visibly puffed.

3. Shaping:
Roll out gently to approx. 2–2.5 cm thickness. Cut into rounds using an 8–10 cm cutter.

4. Final Proof:
Place muffins on parchment paper dusted with cornmeal. Let rise for 1–1.5 hours.

5. Pan-Baking:
Heat a heavy skillet over low heat. Cook muffins for 6–7 minutes per side until golden brown.

---

Tip: Use a fork to split them open for the classic "nooks and crannies" texture.