These sourdough discard English muffins are wonderfully tangy and have that perfect nook-and-cranny texture. They're ideal for breakfast sandwiches or simply toasted with butter and jam.
Course Breakfast
Cuisine African
Keyword English Muffins, Sourdoug discard
Prep Time 20 minutesminutes
Cook Time 12 minutesminutes
Total Time 32 minutesminutes
Servings 8servings
Cost $5
Ingredients
1cupunfed/discard sourdough starter
2cupsall-purpose flour
1tbspsugar
1/2tspsalt
1tspbaking soda
1cupmilk
Cornmealfor dusting
Instructions
In a large bowl, mix together the sourdough starter, flour, sugar, salt, and baking soda.
Gradually add the milk to the dry ingredients, stirring until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead gently.
Roll the dough to about 1/2 inch thickness and cut with a round cutter.
Sprinkle cornmeal on a baking sheet and transfer the cut dough onto it. Let them rise for about an hour.
Heat a skillet over medium-low heat. Cook the muffins for about 5-6 minutes per side, until they are golden brown and cooked through.
Split with a fork to enjoy the perfect texture inside.