I think this is one of the easiest sourdough recipes I’ve ever made and the texture of these muffins starts off fluffy and gets chewier over a couple of days. You can also make a big batch of these and freeze to eat later. It makes about 9 muffins, depending on their size and takes around 6 hours or longer if you leave the dough in the fridge overnight.
You will need:
- 200g strong white flour
- 200g plain flour
- 10g salt
- 200g white sourdough starter
- 225g tepid water
- Butter / sunflower oil for cooking
Method for English Muffins:
- Combine the flours and salt in a large bowl. Add the starter, and water and mix into a dough. Cover and leave it for 30 minutes.
- Knead the dough for 10 minutes until it passes the window pane test.
- Cover and leave it for 5 hours at room temperature, or in the fridge overnight.
- Once the dough is rested, turn it out onto a well-floured tea towel, flour your hands and then push down lightly to flatten the dough. Try to make it as even as possible, no thinner than 2 cm.
- Cover it with another floured tea towel to prove for 2 hours, or in the fridge overnight.
- Once proved, take the dough from the fridge and flip it over so the bottom is now on the top – this will help to distribute the bubbles evenly.
- Use a cutter to divide the flat dough into circles.
- Heat a frying pan and fry in butter or sunflower for 2 minutes, turn over, then fry for another 2 minutes.
- You can fashion the bits of dough left over into extra muffins so nothing goes to waste.