Sourdough Discard English Muffins
Make the dough: Combine all the dough ingredients (except for the cornmeal or semolina) in a stand mixer bowl.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Stand mixer
- Bread machine
- Electric griddle
- Instant-read thermometer
- Kitchen scale
- Rolling pin
- Cookie cutter
- Baking pan
- Mixing bowl
- Baking sheet
- Skillet
- Cooling rack
- Bread knife
- Fork
- Kitchen shears
- Measuring spoon
- Plastic wrap
- Airtight container
- Refrigerator
- Stove
- Toaster
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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