Sourdough Discard English Muffins | Umami
Sourdough Discard English Muffins
Ingredients
- 840g all-purpose flour (600g whole wheat, 240g white)
- 227g sourdough starter discard (unfed, at room temperature, see Recipe Notes)
- 454g milk (warmed between 100°F to 110°F)
- 57 unsalted butter (at room temperature)
- 30g granulated sugar
- 1 tablespoon instant yeast (or rapid rise, see Recipe Notes)
- 20g kosher salt
- cornmeal or semolina (for sprinkling)
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