Sourdough English Muffins
Homemade bread using sourdough starter can have some potential health benefits compared to commercially produced bread. The fermentation process lends to better digestibility, it has a lower gluten content, and lower glycemic index (slower rise in sugar levels). It's important to note that the health benefits can vary depending on the recipe and ingredients.This is a great recipe for using up your sourdough starter or "starter discard." This recipe only uses 4 oz of starter.
Ingredients
- ½ cup sourdough starter
- 1 tsp dry yeast
- ¼ cup milk
- 1¼ cup warm water
- 2 tbsp melted butter
- 3.5 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- ½ cup semolina flour
Instructions
- Measure sourdough starter into large bowl and mix in yeast, milk, and butter with warm water.
- Add all-purpose flour while mixing.
- Knead to form dough that is soft and elastic. (I use an electric mixer for 6-8 minutes)
- Place the dough in a lightly greased bowl.
- Cover for Bulk fermentation for 5-6 hours over overnight n frig.
- Once dough doubles, turn it out on a floured work area.
- Roll out dough ¾" thick and cut into 3" rounds.
- Place the rounds onto semolina flour dusted parchment paper. Cover for 1 hr.
- Preheat griddle to medium high and preheat oven to 350℉.
- Grill muffins for 2 minutes on each side and transfer to a sheet pan covered with parchment.
- Bake muffins in preheated oven for 20 minutes to ensure a thorough cook inside.