Ingredients list:
- One cup of sourdough scraps
- one cup of warm milk
- A quarter of a teaspoon of active dry yeast
- A single spoonful of sugar
- Three cups of flour for all purposes
- one tsp salt
- Twice as much softened unsalted butter
- Use semolina flour or cornmeal to dust
guidelines:
Get the yeast going:
- The sugar, active dry yeast, and lukewarm milk should all be combined in a small basin. Allow the mixture to sit for 5 to 10 minutes while stirring gently, until it froths up.
Blend Dough:
- Mix the flour, salt, activated yeast mixture, and sourdough waste in a large mixing dish. Until a soft dough develops, stir.
Kneading dough
- After transferring the dough to a surface that has been lightly dusted, knead it for five to seven minutes, or until it is smooth and elastic.
Initially Rise:
- The kneaded dough should be put in a greased bowl. After covering it with a fresh kitchen towel or plastic wrap, leave it in a warm, draft-free area for one to one and a half hours, or until it has doubled in size.
Muffin Shape:
- Punch down the dough lightly to release any air bubbles once it has risen. Turn it out onto a surface dusted with flour and roll it out to a thickness of approximately 1/2 inch. Cut circles of dough with a glass or a round cutter.
The Second Ascent
- Apply cornmeal or semolina flour on a baking sheet. On the baking sheet that has been prepared, arrange the cut-out dough rounds, leaving space between each muffin. Add a small amount of more cornmeal or semolina flour to the tops. After covering the muffins with a fresh kitchen towel, give them a further 30 to 45 minutes to rise.
Prepare muffins:
- Over medium heat, preheat a skillet or griddle. When heated through, carefully place the risen muffins in the skillet. Cook until well cooked and golden brown, about 5 to 7 minutes per side. It might be necessary to cook them in batches.
Once cooled, serve:
- When done, move the English muffins to a cooling rack to cool down fully. Before serving, toast them after cutting them apart with a fork or bread knife.
Information about Nutrition (per serving):
- 200 kcal in calories
- 5 grams of protein
- 34 grams of carbohydrates
- Fat (4g)
- 2g of saturated fat
- Ten milligrams of cholesterol
- 290 mg of sodium.
- 1 gram of fiber
- 3 grams of sugar
Enjoy yourself:
- Warm up some butter, jam, or your preferred toppings on top of your handmade sourdough baked English muffins for a delectable breakfast or snack!
