If you’re interested in making Bim’s Sourdough English Muffins, a unique twist on traditional English muffins using a sourdough starter, you’re in for a treat. This recipe will incorporate the natural leavening and flavor of sourdough with the nook-and-cranny texture that English muffins are famous for. Here’s how you can create Bim’s version at home:
Ingredients:
- 1 cup sourdough starter (active and bubbly)
- 3/4 cup milk (whole or 2%)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour, or as needed (plus more for dusting)
- Cornmeal, for dusting
Equipment:
- Large mixing bowl
- Griddle or large skillet
- Baking rings (optional, but helpful for shaping)
- Rolling pin
Instructions:
- Prepare the Dough:
- In a large bowl, combine the active sourdough starter, milk, and sugar. Mix until smooth.
- Add the salt and gradually mix in the flour until a soft, sticky dough forms. Depending on the hydration of your starter, you may need more or less flour.
- Bulk Fermentation:
- Cover the bowl with a clean cloth and let the dough rise at room temperature until it’s noticeably puffed but not necessarily doubled in size. This could take anywhere from 4 to 12 hours, depending on the activity of your sourdough starter and the temperature of your kitchen.
- Add Baking Soda:
- Just before you’re ready to cook the muffins, sprinkle the baking soda over the dough and fold it in gently. This will help the dough rise and lighten the texture of the muffins.
- Shape the Muffins:
- Turn the dough out onto a floured surface and gently roll it to about 1/2 inch thickness.
- Using a round cutter or the rim of a glass, cut out circles from the dough. If you have them, set the circles into greased baking rings on a baking sheet dusted with cornmeal. Otherwise, just transfer the cut dough onto the cornmeal-dusted baking sheet.
- Final Proof:
- Sprinkle the tops of the rounds with more cornmeal, cover with a cloth, and let them rest for about 30 minutes. They should puff up slightly.
- Cook the Muffins:
- Heat a griddle or skillet over medium-low heat. Cook the muffins (with or without rings) for about 5 to 7 minutes per side. They should rise slightly and turn golden brown.
- Cool and Serve:
- Allow the muffins to cool on a wire rack. When ready to serve, split them open with a fork to maximize those nooks and crannies.
- Toast and serve with butter, jam, or use them for a luxurious eggs Benedict.
Additional Tips:
- Fermentation Time: The longer the dough ferments, the more pronounced the sourdough flavor will be. Adjust the timing based on your taste preference and schedule.
- Heat Management: Keep the heat low enough to cook the muffins through without burning the outside. If you find the inside isn’t cooking as quickly as the outside, you can finish them in a 350°F (175°C) oven for a few minutes.
- Storage: These muffins can be stored in an airtight container for several days or frozen for later use.
Enjoy your homemade Bim’s Sourdough English Muffins as part of a hearty breakfast or as a delightful snack throughout the day!
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