Some of the time, the easiest recipes turn out to be the tastiest. And this recipe from the Red Star Yeast site is a perfect case in point. Because I honestly don’t believe a sourdough English muffin could get any better. There is just nothing about this muffin I don’t like. And frankly, this could not be an easier recipe to prepare. Honest!
And what’s not to like about English muffins? They make some of the best toast imaginable. And like this morning, I made a breakfast sandwich with the muffins. At Chez Carr, they are referred to as “egg McPatti’s”. Toasted English muffin, thin layer of sharp cheddar cheese (or cheese of choice), cooked bacon (cuz that’s what I had, but a cooked sausage pattie works great too), and a scrambled egg. Lovely way to start the day. And a nice change of pace from breakfast meat, toast, easy-over egg, etc.
So, what are you waiting for? OK, not everyone has a sourdough starter in their refrigerator at all times. And in case you are one of those people, I have provided you with my recipe for a sourdough starter below. Now you really have no reason not to make these sourdough treasures.
And just think of the money you’ll save making your own muffins as opposed to buying them. And the environmental impact of not using gas to run to your local grocery store. And you can save a mask and set of gloves for another occasion. OK, I’ll stop now. I know for most of you, I’ve whipped this dead horse long enough!
It’s just that I’m so darned excited to share this recipe with you. I’m nothing if not zealous about great food. And this recipe has all the attributes that fire my culinary passion. Hope it inspires you the same way.
As always – have fun in the kitchen. Peace and love to all.
1 c. sourdough starter
1 pkg. or 2¼ tsp. active dry yeast
½ c. water
2 T. vegetable oil, plus more to grease the dough
1 tsp. kosher salt
1 T. granulated sugar
3 c. bread flour
cornmeal
Combine sourdough starter, yeast, water, 2 tablespoons oil, salt, and sugar in the bowl of your stand mixer. Using the paddle, beat the mixture for 4 minutes on medium speed. Gradually add the flour and knead with dough hook for 5 to 7 minutes or until the dough is smooth and elastic.
Pour a little veggie oil in the mixing bowl, and using your hands, roll the dough into a ball making sure the entire surface is lightly greased. Cover with plastic wrap and let rise until the dough has doubled in size, about 1 hour. (Indentation remains after lightly poking with a finger.)
Sprinkle cornmeal on a clean surface and pat dough to ¼-inch thickness. (I use a large rimmed baking pan as my clean surface. The pan sides prevent the cornmeal from going everywhere!) Cut into 12-13 circles 4 – 4.5 inches in diameter. And don’t waste the dough that is left after you cut out the first set of circles. Just moosh the remaining dough back together, pat it out, and cut out more muffins. Believe me, you won’t be able to tell the difference between the first and even the third set of cut muffins.
After each muffin is formed, flip it over to also coat the topside with cornmeal. Place on a lightly greased cookie sheet at least 1½ inches apart.
Cover the pan with a light weight tea towel and let the muffins rise until indentation remains after gently touching with a finger, about 90 minutes.
Carefully place muffins on a lightly greased (if your griddle is not non-stick), or dry griddle (if yours is non-stick) over somewhere between medium and low heat. (You will just have to figure out the best level of heat on your stove as you go. Not too hot or the muffins will burn before the inside is done. Not too low or you’ll be at it all day!) (On my BlueStar range, straight up “low” works perfectly.)
Bake for about 4-5 minutes on each side or until bottoms are a deep golden brown. (The internal temperature should be 200 – 205 when the muffins are done).
Place cooked muffins on a wire rack to cool. Store in an airtight container or freeze for longer storage. Lovely toasted, buttered, and spread with honey, jam, or jelly. Peanut butter is also a great choice for these muffins. But my personal favorite – room temperature unsalted butter. Yum.
SOURDOUGH STARTER
2 c. unbleached all-purpose flour
2 T. sugar
1 T. or 1 pkg. active dry yeast
2 c. warm water
Combine all ingredients in a glass or plastic juice pitcher using a wooden or plastic spoon. (Don’t worry about lumps because the little yeasty beasties will make short work of dissolving the lumps!) Cover with lid and open the pouring spout as if you are about to pour juice into a glass. (This allows air to reach the starter.) Let ferment 3 days at room temperature, stirring several times daily. After the third day, transfer starter to a covered glass container and refrigerate.
To use, remove desired amount for recipe and replenish starter by stirring in equal amounts of flour and water or follow the instructions for the particular bread you are making. Let stand at room temperature overnight. Return to refrigerator.
If a clear liquid forms on top, stir back into starter. Every time you use, replenish with equal amounts of flour and water. Even if you don’t use every week, replenish every 7 – 10 days with equal amounts flour and water. (First remove about ½ cup of the existing starter. This allows room in your container for the new flour (yeast food) and water.)
Use in any of your favorite bread, muffin, or pancake recipes.