Sourdough English Muffins – The Lazy Method

Sourdough baking is back with a vengance. These english muffins had been on my bucket list for a while, and this weekend I made them. I have been orcilating between despair, exhaustion, and doing calming things. The Covid crisis in India is nerve racking. I have been cooking and walking to try and stay calm.  Shaping and working with anything bread like helps! And, the sourdough continues to make me happy. As with a lot of my sourdough baking, I use some or all wholewheat flour. Other recipes that you can try with sourdough are right here.

Sourdough Wholewheat Pita Bread

Sourdough Whole Naan just to name a couple.

I used this recipe as a guide. I used 2/3 white whole wheat flour, did not use the yeast. With the overnight cold rise this turned out plenty soft.  To get good soft pillowy results,

Do not skip the overnight cold riseAllow time for the muffins to rise after they are shaped.

The fun part about the muffins are that they are not baked. Rather they are cooked on a griddle. I have tried these on an electric griddle and a cast iron griddle on medium heat. The electric griddle if you have one tends to be a little easier as you do not have to worry about managing the temperature. But, the fun part is not having to heat and oven or worry about a hot pan in and out.

Just a general note, not all the muffins rice uniformly so despute using the same sized cutter the sizes will vary just a little. But they taste pretty amazing. While they are perfect fresh with just butter and a little jam.  You can always try my recipe for ricotta eggs. 

They store well in the refridgerator for up to a week. They toast up beautifully. Try making a batch and you will see why I am excited about them.

PrintSourdough English Muffins – The Lazy Method

Prep Time: 24 hours

Cook Time: 20 minutes

Total Time: 36 hours, 20 minutes

Yield: Makes 15 muffins

A great recipe for sourdough English muffins. They are chewy with just the right amout of tang.

Ingredients

2 cups white whole wheat flour or any whole wheat flour of your choice
1 cup bread flour
1 cup active/fed sourdough starter
1/2 cup warm water (a little more if needed)
1 tablespoon sugar
2 teaspoons salt or to taste
1/4 cup powdered milk
2 tablespoons melted butter
1/2 cup fine cornmeal for shaping and rolling

Instructions

In a large mixing bowl add in the flours, the starter, warm water, sugar, salt, powdereded milk and the melted butter and mix well using a dough wisk or hand until well mixed. This should result in a smooth not to soft dough.
If you feel it is wet to touch add in extra flour. This can depend on the starter.
Cover and set aside for about 4 hours. The dough should have doubled. Give it a good knead and cover and place in the refridgerator overnight. I have kept this up to 2 days and had good results.
When ready to shape. Dust a piece of parchment paper generously with fine cormeal. Place the dough and lightly roll out to 1/8 inch thickness.
Using a round cutter cut into 2 1/2 to 3 inch circles.
Allow them to rise for 2 hours.
Heat an electric griddle to 350 degrees or use a skillet on medium heat. Carefully place the muffins and cook for 5 minutes or so on each side. The muffins will puff up and turn pale brown on the bottom. The internal temperature should register 190 degrees or higher.
Serve warm with butter and or jam.3.1https://spicechronicles.com/sourdough-english-muffins-the-lazy-method/

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