Sourdough English Muffins

🥘 Ingredients

• granulated sugar 25 g
• warm water 454 g
• active dry yeast or instant yeast 1 Tbsp
• sourdough starter 227 g
• all-purpose flour 840 g
• dry milk 56 g
• unsalted butter 57 g
• salt 18 g
• citric acid (sour salt), (optional) ¼ tsp
• cornmeal or semolina (optional)

1. 1

   Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine granulated sugar , warm water (110°F - 115°F), active dry yeast or instant yeast , sourdough starter , ripe or discard, all-purpose flour , dry milk , unsalted butter , at room temperature, salt , citric acid (sour salt), (optional) ; for enhanced sour flavor, except the cornmeal/semolina, in a large bowl.
2. 2

   Mix and knead — by hand, electric mixer, or bread machine — to form a smooth dough. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.
3. 3

   Place the dough in a lightly greased bowl , cover, and set it aside to rise for about 1 ½ hours , or until it's noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first). Let the dough chill for 24 hours ; this will develop its flavor.
4. 4

   Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes, to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2" thick, and cut in 3" rounds. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.
5. 5

   Alternatively, divide the dough into 24 pieces (total). Shape each piece into a round ball, then flatten each ball into a 3" round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3", and trim edges with a 3" cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides will rise more evenly.
6. 6

   Place the rounds, evenly spaced, onto cornmeal or semolina (optional) sprinkled baking sheets (12 per sheet). Sprinkle them with additional cornmeal or semolina, cover with plastic wrap , and let them rise until light and puffy, about 45 to 60 minutes . If the dough has been refrigerated overnight, the rise time will be about 2 hours.
7. 7

   Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350°F, or to an ungreased frying pan that has been preheated over medium-low heat.
8. 8

   Cook the muffins for about 5 minutes on their first side; then lay a cake pan, cookie sheet, or similar flat (though not overly heavy) object atop them to help keep them flat. Continue cooking for about 7 minutes or so; then remove the pan, turn the muffins over, and finish cooking without the pan on top for a total of about 10 to 12 minutes or when the center of a muffin registers 190°F on a digital thermometer. If you're having trouble getting muffins to cook all the way through on the stovetop, cook until golden brown on both sides, then transfer to a preheated 350°F oven and bake until the muffins' interior shows no sign of wet dough, about 10 minutes or so.
9. 9

   Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage.
10. 10

    Tip: To shorten cooking time, use a lidded electric fry pan heated to 325°F. Cook the muffins for about 10 minutes without the lid (or until they're nicely browned), turn them over, and add the lid. Don't set the lid on tight; leave a small opening for any steam to escape. Cook the muffins for an additional 8 to 10 minutes, until their bottom sides are browned.
11. 11

    Tip: This recipe is easily halved, if you don't want to make 2 dozen muffins. Halve all of the ingredients; for a slightly faster rise, use 2 teaspoons yeast, rather than 1 1/2 teaspoons.