The Benefits of Sourdough
- Improved Digestibility: The fermentation process of sourdough helps break down gluten and other proteins, making it easier to digest for those with gluten sensitivities.
- Nutritional Boost: Sourdough fermentation increases the availability of certain nutrients, such as B vitamins and minerals, making sourdough English muffins a healthier option.
- Longer Shelf Life: The natural preservatives produced during sourdough fermentation extend the shelf life of the muffins without the need for artificial additives.
How to Make Sourdough English Muffins
Making sourdough English muffins at home is a rewarding and delicious endeavor. Here's a basic recipe to get you started:
Ingredients:
½ cup (100 g) active sourdough starter
1 tablespoon (20 g) honey (sugar or maple syrup)
1 cup (240 g) milk * 3 cups (360 g) all-purpose flour ideally, but bread flour works fine
1 teaspoon (5 g) fine sea salt
Set aside ¼ cup (40 g) cornmeal (for sprinkling)
Make the dough by mixing everything but the cornmeal/cornflour together with a dough whisk. Cover and let the dough rest for 30 minutes to an hour. Plop the dough out onto a lightly floured surface and knead for 5 minutes with your hands. Place the dough back into the bowl, cover, and let rise at room temperature overnight /or for 8-12 hours. It should double in size.
Come back to your dough after its long fermentation. Cut dough into 3” rounds. You can use the top (upside down) of a medium sized glass as your stencil. Place them on a parchment-lined baking sheet that’s been sprinkled with cornmeal.
Preheat a non-stick skillet over LOW heat. Do not grease or butter the pan as this will affect the rise and consistency of the muffins. The cornflour will alleviate any stickiness. Place muffins into the skillet, making sure there is 2” of space in between each one. Cover and cook for 4 minutes per side.
Enjoy!