Sourdough English Muffins by @manningherkitchen

53 min
Hard

10 servings

🫙

100 g

Active Sourdough Starter

🍬

13 g

Sugar

🥛

240 ml

Milk

🌾

360 g

All-purpose Flour

🧂

5 g

Fine Sea Salt

🌽

40 g

Cornmeal

Preparation Steps

  1. Step 1/19

    Feed the sourdough starter at a 1:1:1 ratio and let it ferment until doubled and visibly bubbly, about 6 to 8 hours.

    active sourdough starter
    🥣large mixing bowl
    ⚖️kitchen scale

  2. Step 2/19

    Check that the starter is active by confirming that it floats in water before measuring 100 g for the dough.

    active sourdough starter
    water
    ⚖️kitchen scale

  3. Step 3/19

    Combine the active sourdough starter, sugar, milk, all-purpose flour, and fine sea salt in a large bowl until no dry flour remains.

    active sourdough starter
    granulated sugar
    milk
    all-purpose flour
    fine sea salt
    🥣large mixing bowl
    🥛measuring cups
    🥄measuring spoons
    ⚖️kitchen scale

  4. Step 4/19

    Cover the dough and rest it for 30 minutes at room temperature.

    🥣large mixing bowl
    🧺kitchen towel

  5. Step 5/19

    Stretch and fold the dough once, then cover it and rest for 30 minutes.

    🥣large mixing bowl
    🧺kitchen towel

  6. Step 6/19

    Perform a coil fold or a second stretch and fold, then cover the dough and rest it for 30 minutes.

    🥣large mixing bowl
    🧺kitchen towel

  7. Step 7/19

    Stretch and fold the dough a third time, then cover it again.

    🥣large mixing bowl
    🧺kitchen towel

  8. Step 8/19

    Bulk-ferment the covered dough until doubled in volume, about 6 to 12 hours at room temperature.

    🥣large mixing bowl
    🧺kitchen towel

  9. Step 9/19

    Refrigerate the dough during bulk fermentation if needed to slow its rise, then return it to room temperature to finish doubling.

    🥣large mixing bowl
    🧺kitchen towel

  10. Step 10/19

    Turn the risen dough onto a lightly floured work surface and dust its top with a small amount of all-purpose flour.

    all-purpose flour
    🔪dough scraper

  11. Step 11/19

    Press the dough with your fingertips until it is approximately 1 inch thick.

    🪵rolling pin

  12. Step 12/19

    Sprinkle parchment paper squares with about half of the cornmeal and place them on a work surface.

    cornmeal
    📜parchment paper

  13. Step 13/19

    Cut the dough into 3-inch rounds and transfer each round onto the cornmeal-coated parchment squares.

    ⭕3-inch biscuit cutter
    📜parchment paper

  14. Step 14/19

    Lightly mist the tops of the rounds with water and sprinkle them with the remaining cornmeal.

    water
    cornmeal
    🥄measuring spoons

  15. Step 15/19

    Cover the shaped muffins with a kitchen towel and proof them at room temperature for 60 minutes.

    🧺kitchen towel
    📜parchment paper

  16. Step 16/19

    Preheat a non-stick skillet over low heat while the muffins finish proofing.

  17. Step 17/19

    Place the muffins in the dry skillet in batches and cover the skillet.

    🥄spatula

  18. Step 18/19

    Cook the muffins for 4 minutes on the first side over low heat, keeping the skillet covered.

    🥄spatula

  19. Step 19/19

    Flip the muffins and cook for 4 minutes on the second side until golden and cooked through.

    🥄spatula

Composition

Ingredients

Types

Baking, Fermented food, Dairy, Grain, Seasoning

Ingredients

Active sourdough starter, Sugar, Milk, All-purpose flour, Fine sea salt, Cornmeal

Allergens

Gluten, Milk, Wheat

Dietetics

Dietary regimen

Vegetarian, Ovo-vegetarian, Pescatarian, Nut-free, Soy-free, Peanut-free

Calories

178 kcal

Macro nutrients

Protein: 5.8g, Carbohydrates: 35.1g, Dietary fiber: 1.5g, Total sugars: 2.6g, Total fat: 1.3g, Saturated fat: 0.6g

Nutritional Information

Minerals

Calcium: 62mg, Iron: 2.2mg, Potassium: 105mg, Sodium: 250mg

Vitamins

Vitamin B1: 0.22mg, Vitamin B2: 0.14mg, Vitamin B3: 2.6mg, Folate: 68mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

8 minutes

Overall

53 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

large mixing bowl, measuring cups, measuring spoons, kitchen scale, dough scraper, rolling pin, 3-inch biscuit cutter, parchment paper, kitchen towel, spatula

Appliances

stovetop

Type

Type

Type Of Dish

Bread, Breakfast, Snack

Occasions

Breakfast, Brunch, Meal prep, Picnic

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

British, American

Geographic

United States, North America

Various

Aspect

Texture

Soft, Chewy, Tender, Crusty, Craggy

Flavors

Tangy, Mildly sweet, Buttery, Toasty, Yeasty

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 2 days (Cool completely before storing,Keep in an airtight bag or container,Store in a cool, dry place), fridge : 5 days (Store completely cooled muffins in an airtight container,Toast or warm before serving for best texture), freezer : 90 days (Cool completely before freezing,Wrap individually or separate with parchment paper,Store in a freezer-safe airtight bag,Toast directly from frozen or thaw overnight)