I've never tried making English muffins, which feels like quite an oversight given that I've had Aage for over 14 years now and sourdough English muffins seems to be a super popular use for sourdough starter discards. Time to remedy that - for this first go, I'm just following this recipe.
English Muffins
Ingredients
- 100g Aage (recently fed)
- 20g Sugar
- 240g Milk
- 360g Strong white flour
- 5g Salt
- Semolina for sprinkling
Method
- Mix all ingredients except semolina together to form a dough.
- Cover and leave to rest for 30-60mins.
- Knead for 5 mins.
- Cover and leave to rise at room temperature overnight*.
- Divide into ~85g balls of dough and flatten until ~1cm thick.
- Sprinkle both sides with semolina, cover and leave to rise for ~1-1.5hr.
- Cook on a skillet over a lowish heat for ~4 mins per side, covered. Internal temperature should be ~88C when done.
Here's the dough just after kneading.
An hour and and a half later, they don't seem to have risen much at all! I guess it's probably a bit cold in the kitchen, so instead of going straight to the skillet as I was planning, I put them into the airing cupboard (balanced rather sketchily) in the hope that another 45 minutes might make a difference...
Visually, it barely made any difference at all - so little in fact that I got a bit confused when I was uploading these photos, and thought that I'd uploaded the same photo twice!
And what are you going to do with fresh English muffins except make knock-off sausage & egg mcmuffins!
