Sourdough English Muffin Recipe No Milk

No knead dough this recipe can be started one day and baked off for breakfast next morning.

Sourdough english muffin recipe no milk. 1 2 cup 125 g sourdough starter levain active 1 tablespoon 20 g honey sugar or maple syrup can be substituted 1 cup 240 g milk any milk can be used 3 cups 360 g all purpose flour. Ingredients 1 cup milk cup sourdough starter 2 cups all purpose flour. Bake in a preheated 400 degree oven for 17 to 20 minutes. Spray a large six cup muffin tin or a 12 cup muffin tin with cooking spray.

And the best part is that they cook on the stove so no oven needed. How about sourdough english muffins those gloriously versatile breakfast treats that can go from a vehicle to transport melted butter to your mouth with crunchy tangy ease to a wonderful base for eggs benedict or english muffin pizza. 1 4 cup 40 g cornmeal for sprinkling. I add a pinch of cinnamon and sugar to tops of muffins before i cook them but this is optional.

Alternatively divide the dough into 24 pieces total. 1 teaspoon 5 g fine sea salt. Ingredients 1 cup 8oz 224g active sourdough starter 100 hydration 3 4 cup 6 oz 180 ml warm water 1 cup 8 oz 240 ml whole milk warmed to 110f 5 cups 25 oz 700 unbleached all purpose flour cup 2 5 oz 75g honey 1 4 cup 2 oz 56g vegetable oil 2 teaspoons salt cornmeal. These english muffins are a simple baked treat with the bonus of that sourdough tang.

Shape each piece into a round ball then flatten each ball into a 3 round. Fill cups 1 2 full. Cover with clean towel and leave at room temperature in a draft free place for 12 16 hours. Mix only until the flour is thoroughly wet.

Ingredients 2 3 4 to 3 cups all purpose flour 1 cup water 1 2 cup sourdough starter 1 3 cup instant nonfat dry milk powder 1 tablespoon sugar 3 4 teaspoon salt 1 4 cup cornmeal divided butter jam or honey. Makes 6 large muffins or 12 regular muffins. Mix starter honey and milk in mixing bowl until smooth. For an easy baking schedule i feed my sourdough starter at about 4pm so that it peaks around 8 or 9pm so i can mix up my dough and let rise overnight.

Add 4 cups flour mixing in 2 cups at a time. For a somewhat more even rise as the muffins cook flatten each ball slightly larger than 3 and trim edges with a 3 cutter or trim all around the edge with a pair of scissors.