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Baking
Sourdough English Muffins
Traditional porous English muffins made with sourdough starter—perfect for hearty breakfasts and toasting.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Gently warm the milk with sugar and butter, then cool it down to room temperature.
2
Add water, sourdough starter, and flour, mix the dough together, and let it rest for 30 minutes for autolyse.
3
After that, add salt and knead the dough until smooth and even.
4
Let it bulk ferment for about 4 hours—do 1–2 sets of folds during the first hour, then refrigerate the dough for 12–14 hours.
5
In the morning, divide the dough into 8 pieces, pre-shape them, let them rest for 10–15 minutes, dust with semolina, and bake.
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