I have made Sourdough English Muffins before but I decided to try and get a bit more of a sponge effect so the butter will soak in even more. This is the results of my experimenting.
I started by mixing sugar, salt, dried milk, and sourdough starter in a large bowl.
Then I mixed warm water, sugar and quick rise yeast in small bowl. I let the yeast activate for 10 minutes.
I added the yeast mixture to the sourdough starter mixture and mixed well. Then I added the flour and mixed well.
The consistency should be like a thick batter. Cover the mixture and let it sit at room temperature for one hour. Add the salt and beat it in.
Preheat an electric fry pan to 300 F. Put 3 1/2 inch rings on the pan and spray with baking spray. If you do not have pastry rings, you can cut the top and bottom out of tuna tins but these will only make 3 inch muffins.
Let the rings heat on the griddle for 5 minutes.
Divide the batter between six rings if using 3 1/2 inch rings or eight rings if using 3 inch rings. Put the lid on the fry pan and cook for six minutes.
Flip the rings over and cook for six minutes on the other side. Make sure the internal temperature of the muffins is 200 F or more.
Take out of the rings and let cool.
These are meant to be toasted before serving. The toasting heats them up but the spongy texture means they aren’t meant to brown much when toasted.
These are spongy with lots of holes that let the butter melt in, the sign of a great English Muffin. The sourdough gives it a nice touch of sour. This is a great muffin!
The Old Fat Guy
- 15 ml (1 tablespoon) sugar
- 3 ml (1/2 teaspoon) salt
- 125 ml (1/2 cup) powdered skim milk
- 250 ml (1 cup) sourdough starter
- 140 ml (5/8 cup) warm water
- 10 ml (2 teaspoons) quick rise yeast, one package
- 1 ml (1/8 teaspoon) sugar
- 300 ml (1 1/4 cup) sifted all purpose flour
- 3 ml (1/2 teaspoon) salt
- Mix the 15 ml (1 tablespoon) sugar, 3 ml (1/2 teaspoon) salt, powdered milk and sourdough starter in a large bowl.
- Mix the warm water, yeast and 1 ml (1/8 teaspoon) sugar in a small bowl and let it sit for 10 minutes.
- Mix the yeast mixture into the sourdough mixture.
- Add the flour to the batter and stir in. It should be the consistency of a thick batter.
- Cover the bowl with a towel and let it sit at room temperature for 1 hour.
- Add 3 ml (1/2 teaspoon) salt and beat it in.
- Preheat an electric fry pan to 300 F.
- Put six 3 1/2 inch baking rings or eight tuna cans with the tops and bottoms removed on the fry pan and spray with baking spray.
- Let the rings heat for 5 minutes.
- Spread the batter between the rings.
- Cover the fry pan and cook for six minutes.
- Flip the rings and cook for six minutes more.
- Make sure the internal temperature of the muffins is over 200 F.
- Remove the rings and cool.
- Toast to serve. The muffins do not brown much when toasted, this is normal.