Sourdough english muffins
I used some of my starter that would have been discarded last night during refreshment to make some english muffins. I found this recipe about 3 years ago on the KAF Baking Circle. It was submitted by a user going by the name chard. It makes great english muffins!
The texture is similar to Wolfermans, not big "nooks and crannies", but a little meatier. I know a wetter dough would create larger holes, but I like them this way. I used semolina on the parchment while they rested, and the flavor it gives to the bottom of the muffin is fantastic. Other than only using 2 cups of flour for the whole recipe, I followed the amounts and ingredients exactly.
Sourdough English Muffins
Makes about 12
1/2 C starter (mine is a 100% hydration white starter)
1 C milk
2-3/4 C AP flour
1 TBSP sugar
3/4 tsp salt
1 tsp baking soda
Semolina or cornmeal, for dusting
Combine starter, 2 C of flour and milk in a large bowl. Stir to combine, cover with plastic wrap, and leave out for 8 hours or overnight.
After the overnight rest, add remaining flour (I didn't add any), sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes. Roll out to 3/4" and cut with a biscuit cutter into rounds. You can reroll the scraps, but you may need to let the dough rest before cutting more muffins from them. Place muffins on a piece of parchment dusted with semolina and let rest for 45 minutes.
Spray griddle or skillet lightly with spray oil. Heat to medium and cook muffins for about 6-8 minutes on each side, or until browned on the top and bottom and cooked through. These have great griddle spring and rise quite a bit during the "baking".
Split with a fork and enjoy with your favorite topping! I don't even toast them if I want to eat them right off the griddle--they don't have that raw taste that storebought english muffins have.