I’ve had a sourdough starter for several months now and I’ve really enjoyed coming up with new ways to use it each week! This recipe comes from King Arthur flour with a few modifications (sorry, not ever cooking with powdered milk) – I usually get 36 muffins and I freeze them by the dozen to enjoy later. These are really good and have just the right mix of chewy and airiness.
2 cups milk, heated to 110-5 degrees
1/4 cup butter
2 tbsp sugar
1 tbsp yeast
1 cup fed sourdough starter
6 cups white flour
1 cup whole wheat flour
1 tbsp salt
1/4 tsp citric acid
cornmeal for dusting
Warm up the milk and butter together in a small saucepan, until it reaches 110 to 115 degrees. In the bottom of your standing mixer, measure out the sugar and yeast. When the milk is warmed, add it with the sugar and yeast and stir to combine. Add in the sourdough starter, flours, salt and citric acid. Knead with the paddle attachment until the dough comes together, about 5 minutes. It shouldn’t be particular sticky, add in additional flour if necessary.
Allow to rise in a greased bowl for 90 minutes or until it has double in volume.
Turn out onto a silpad or very well floured surface. Divide the dough in half and roll out with a rolling pin. Using a biscuit cutter or top of a mason jar, cut out english muffins. Transfer to a cornmeal dusted cookie sheet, turning to coat both sides. I usually get 16-18 muffins out of each half. Allow to rise again, another 45-60 minutes.
Heat a dry heavy bottomed skillet over medium high heat. Cook until browned on each side – about 8-10 minutes. Allow to cool before cuting into them.