English Muffins

Ingredients list:

1. One cup of sourdough scraps
2. one cup of warm milk
3. A quarter of a teaspoon of active dry yeast
4. A single spoonful of sugar
5. Three cups of flour for all purposes
6. one tsp salt
7. Twice as much softened unsalted butter
8. 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!