This sourdough variety has a real depth of flavor and a more chewy crumb and crust than the English muffins made with yeast.
I have chosen to finish the two proofing stages overnight in the fridge to add some serious depth of flavour. You can skip these steps if you want to speed the process up.
My cast iron pan was heated up on setting three on the hot (medium low) and the oven was set to 180c on the bake mode (no fan). The name of the game is to cook these sourdough muffins quite slowly to ensure they are cooked through before besoming too coloured. Rememberer they will take a little longer than ordinary yeast English muffins.
- 500g flour (13.2%)
- 275 water (room temp)
- 170g active stater
- 15g sea salt
Cooking times will vary depending on the size of the muffins, your stove heat and oven heat. Keep checking and keep your eye on them!
Fantastic little sourdough muffin recipe. Great with butter, even better with jam! If you have any questions please let me know in the comments!