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Sourdough English Muffins
Sourdough English Muffins

Before you jump to Sourdough English Muffins recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Healthy eating is nowadays much more popular than in the past and rightfully so. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. Although we’re always being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. People typically assume that healthy diets demand a great deal of work and will significantly alter the way they live and eat. It is possible, though, to make some simple changes that can start to make a positive impact to our daily eating habits.

You can see results without eliminating foods from your diet or make substantial changes immediately. If you wish to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. As you get used to the taste of these foods, you will discover that you’re eating more healthily than you did. As with many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.

Hence, it should be quite obvious that it’s easy to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to sourdough english muffins recipe. To cook sourdough english muffins you need 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Sourdough English Muffins:
  1. Take 420 gms baker's flour
  2. Use 200 gms ripe starter
  3. You need 1 tbsp sugar
  4. Prepare 4 gms salt
  5. Use 170 gms water
  6. Get 40 mls milk
  7. Use 1 tbsp olive oil
  8. Take Semolina flour for dusting
Steps to make Sourdough English Muffins:
  1. Mix all ingredients except semolina in a bowl. If hand mixing knead for 10 minutes.
  2. Put the dough in a greased bowl and cover for 3 hours.
  3. At the end of the proofing period, put in the fridge overnight.
  4. In the morning, take the dough out, gently deflate snd roll it to about 3cm thick. Cut out muffins with a large scone cutter.
  5. Dust a baking tray with semolina, place muffins in tray and dust tops. Leave covered to rise for another hour.
  6. Heat a large nonstick frypan with a small amount of oil. Put your first batch in to cook at low heat. Cook 7-8 minutes each side. To check if they're cooked inside gently squeeze the sides of one muffin. If it's squishy and makes an indent, leave for another few minutes, flipping as needed.

And they are actually quite easy to make - you just have to be organised to give the dough enough time to ferment. Mix starter, honey and milk in mixing bowl until smooth. Mix only until the flour is thoroughly wet. Sourdough English Muffins should always be toasted before serving. To get the best texture, use a fork to split the muffin.

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