English Muffins

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 2 hours 30 minutes
Servings: 8 muffins

Ingredients:

• 1 cup sourdough discard
• 1 cup lukewarm milk
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsalted butter, softened
• Cornmeal or semolina flour, for dusting

Instructions:

1. Activate Yeast:
   • In a small bowl, combine the lukewarm milk, active dry yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy.
2. Mix Dough:
   • In a large mixing bowl, combine the sourdough discard, flour, salt, and activated yeast mixture. Stir until a soft dough forms.
3. Knead Dough:
   • Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic.
4. First Rise:
   • Place the kneaded dough in a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it doubles in size.
5. Shape Muffins:
   • After the dough has risen, gently punch it down to release any air bubbles. Transfer it to a lightly floured surface and roll it out to about 1/2 inch thickness. Use a round cutter or a glass to cut out rounds of dough.
6. Second Rise:
   • Dust a baking sheet with cornmeal or semolina flour. Place the cut-out dough rounds on the prepared baking sheet, leaving some space between each muffin. Dust the tops lightly with additional cornmeal or semolina flour. Cover the muffins with a clean kitchen towel and let them rise for another 30-45 minutes.
7. Cook Muffins:
   • Heat a skillet or griddle over medium heat. Once hot, carefully transfer the risen muffins to the skillet. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. You may need to cook them in batches.
8. Cool and Serve:
   • Once cooked, transfer the English muffins to a wire rack to cool completely. Split them open with a fork or a bread knife and toast them before serving.
9. Nutritional Information (per serving):
   • Calories: 200 kcal
   • Protein: 5g
   • Carbohydrates: 34g
   • Fat: 4g
   • Saturated Fat: 2g
   • Cholesterol: 10mg
   • Sodium: 290mg
   • Fiber: 1g
   • Sugar: 3g
10. Enjoy:
    • Serve your homemade sourdough discard English muffins warm with butter, jam, or your favorite toppings for a delicious breakfast or snack!