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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 Doesn’t Have To Be A Chore.

Deciding to eat healthily provides great benefits and is becoming a more popular way of life. Poor diet is a contributing factor in illnesses such as heart disease and hypertension which can place a drain on the economy. While we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that lots of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make a few minor changes that can start to make a difference to our daily eating habits.

To see results, it is definitely not a requirement to drastically alter your eating habits. Even more important than totally changing your diet is just simply substituting healthy eating choices whenever you can. Eventually, you will see that you actually prefer to consume healthy foods after you have eaten that way for a while. As with many other habits, change takes place over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

Therefore, it should be quite obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to sourdough english muffins recipe. You can cook sourdough english muffins using 8 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Sourdough English Muffins:
  1. Use baker's flour
  2. You need ripe starter
  3. Take sugar
  4. Provide salt
  5. You need water
  6. Prepare milk
  7. Take olive oil
  8. You need 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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