In January, I took a bread making class at bread and cup. The class fee included some sourdough starter. Since January, I've done an awful job of keeping my sourdough starter alive. I thought I killed it a couple of weeks ago, so I reluctantly asked for a refill and they obliged.This week, after refreshing my starter to make some bread, I used the leftover starter (that I would've otherwise thrown away) to make Sourdough English Muffins.
I also used the same refreshed starter to make sourdough baguette and boule. Recipe after the jump.
Sourdough English Muffins
(yields 6 muffins)
1/4 cup starter
1/2 cup milk
1 cup all-purpose flour
1/2 Tbsp sugar
3/8 tsp salt
1/2 tsp baking soda
Cornmeal, for dusting
1) The night before: Combine starter, milk and flour. Mix until thoroughly combined. Cover with plastic wrap and leave on the counter to ferment for at least 8 hour or overnight.
2) After the overnight rest, add sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes. Roll to 3/4" thick and cut with a biscuit cutter (I used a floured water glass.) Place muffins on piece of parchment dusted with cornmeal and let rest for 45 minutes.
3) Spray griddle, skillet, or cast iron pan with spray oil or cooking spray. Heat to medium and cook muffins for 6-8 minutes on each side or until golden brown on the top and bottom and cooked through. Watch the heat, as these burn easily.
4) Split with a fork and enjoy your favorite topping! Continue reading...
