Have you ever found yourself tossing out your extra sourdough starter during a feed and wondered if there’s a better way? Well, wonder no more! Enter my perfect for home Sourdough English Muffin recipe—a delightful solution to your sourdough discard dilemma. This recipe holds a special place in my heart and kitchen, especially on those chilly winter mornings when a warm, freshly cooked English muffin is just what you need to start the day right. Be sure to check out my extra tips after the recipe! 

A Recipe is Born.

As lockdowns became a part of our daily lives, I found solace and creativity in the kitchen. Amidst the challenges, the idea of repurposing my sourdough discard into something deliciously comforting sparked inspiration. My sourdough English muffin recipe was born—a product of experimentation and a desire to make the most of every ingredient. Incorporating whole wheat flour into the mix not only added a depth of flavour but also contributed to a wholesome texture that perfectly complemented the tanginess of the sourdough. With each batch, I found myself refining the recipe, to the one I am sharing with you now. These sourdough English muffins have become a staple in my kitchen, serving as a reminder of resilience and the joy that can be found in simple pleasures.

My Style, Wholegrains.

If you haven’t already noticed, my bread making style revolves around the hearty goodness of wholegrains. I’m deeply fascinated by the diverse array of flavours that different grains can offer. In my initial experiments, I eagerly explored the nuances of red wheat sourced from Tuerong Farm in Victoria’s charming Mornington Peninsula region. However, what truly excites me about wholegrains is their versatility and the opportunity they present to get creative. So, why not embark on your own flavour adventure? Seek out locally grown and milled flour to infuse your bread with the unique flavour of your region. Not only does this add depth and character to your loaves, but it also celebrates the richness of local agriculture and craftsmanship.

Wholegrain vs Wholemeal.

In my blogs and recipes, I often emphasise the importance of wholegrains, but you might wonder what sets wholegrain apart from wholemeal flour? While the terms may sound similar, their production processes and resulting qualities are quite distinct. Let me provide you with my personal definition of each and highlight their differences.

Wholegrain flour, typically stone milled, retains the entire grain without any sifting, resulting in a uniform, finely ground flour. In contrast, wholemeal flour undergoes roller milling and sifting, followed by the reintegration of the meal into the sifted flour in proportions determined by the miller.

At first glance, the divergence may seem subtle, but the outcome is significant. The meticulous process of producing wholegrain flour ensures even milling without overheating, preserving its flavour and oil content. Conversely, the rapid milling and sifting involved in wholemeal production can lead to flavour and oil loss. Additionally, the reintroduction of meal into the flour may affect dough quality, potentially resulting in a harsh or even gritty texture.

Equipment.

For making sourdough English muffins, you’ll need the following equipment:

• 1) Cast iron skillet or an oven safe pan (if you don’t have a cast iron skillet)
• 2) Stand mixer for convenience, or you can knead the dough by hand if preferred
• 3) Large rectangle Tupperware container for proofing the dough
• 4) Large circle cookie cutter, approximately 10 cm in diameter (4 inches for my American friends)
• 5) Probe thermometer (optional, but handy for ensuring the perfect cooking temperature)

With these essential tools at hand, you’re all set to embark on your sourdough English muffin adventure!

Sourdough English Muffin recipe.

The following recipe makes 4 sourdough english muffins:

• 375g Baker’s Flour
• 130g Red Wheat Flour (or your preferred whole wheat flour)
• 360g Filtered Water
• 130g Sourdough Starter (can be discard if desired)
• 10g Cooking Salt
• Ghee or clarified butter for cooking (or vegetable oil for a vegan option)
• Semolina for dusting
• Oil to make the tub non-stick

Step 1: Mix.

In your mixer (or by hand) combine both flours and the filtered water. Mix for 3 minutes on a slow speed until you get a shaggy dough. Allow the dough to rest for up to an hour. This will allow the flour to hydrate.

Now add the starter and salt, mix for 10 minutes on a slow speed and 5 minutes on a fast speed.

If you don’t have a starter check out my recipe here.

Once the dough is mixed add it to a well oiled rectangle container.

Step 2: the folds. 

Let the dough rest for 30 minutes and then give the dough a vigorous fold to help strengthen it. Repeat this 3 times letting the dough rest for 30 minutes between each fold.

Step 3: wait.

After the final fold I like to let the dough prove for 1 hour. Then I put it in the fridge overnight allowing it to ferment slowly. Also this way the dough is ready for breakfast the following morning. 

Step 4: Cut & Cook.

Preheat your oven to 200℃ (392℉)

Dust a bench with semolina. Tip the chilled dough out onto the bench and gently spread the dough out until you can cut it into 4 even muffins with your 10cm cutter. Before cutting, dust the top of your dough with semolina too. This will add a nice texture to the final product and also makes it easier to handle. 

Now on your stove get your skillet nice and hot before adding your Ghee (or preferred oil). Once you add your ghee, reduce the heat to a medium low and add in your 4 muffins. Cook them for 3 minutes before flipping them and cooking them for a further 3 minutes. Now flip them again & put the whole skillet, muffins and all into your preheated oven for 5 minutes.

Once cooked, put them onto a wire rack to cool for 20 minutes before serving. If you are unsure if they are properly cooked the best way to tell is with a probe thermometer. All well cooked bread should be between 92℃ and 98℃ (197℉ and 208℉)

Now that they are cooked, cut them in half and fill them with your favourite fillings. 

Bakers Tips.

Here are some further tips if you are interested: 

Why the Ghee? 

You might be wondering why I opt for ghee instead of regular butter in my sourdough English muffins recipe. There are two main reasons behind this choice. Firstly, ghee incorporates a superior flavour, adding a rich and nutty taste to the muffins. Additionally, ghee has a reduced risk of burning compared to regular butter, ensuring that your muffins achieve the perfect golden-brown crust without any burnt edges. This same quality makes ghee a fantastic choice for other recipes, such as pancakes.

Help them steam out.

If you’re aiming to elevate your sourdough English muffins to the next level, consider this additional step: Once the muffins have finished cooking but before they have cooled completely, take a probe thermometer and carefully poke small holes all around the middle of each muffin. This simple technique allows the muffins to steam out, resulting in a superior crumb texture. However, exercise caution to avoid burning your hands while performing this step. 

Bacon Fat.

If you’re ready to elevate your sourdough English muffins to epic proportions and create the most mouthwatering bacon and egg English muffins ever, here’s a game-changing tip: Cook the English muffins in bacon fat. English muffins have a remarkable ability to absorb the flavours of the fat they are cooked in, and cooking them in bacon fat adds an irresistible savoury richness that takes them to the next level. The result? Bacon-infused muffins that perfectly complement your bacon and egg breakfast masterpiece.

Why wait after mixing just the flour and water?

This process is known as an autolyse, and it serves two main purposes. Firstly, it helps the flour hydrate properly and reduces clumps in your dough, typically achieved within the first 20 minutes. However, extending this process offers additional benefits. The natural enzymes present in the flour begin to break down the starches, converting them into simple sugars. These sugars are then more readily accessible to the wild yeast in your starter, facilitating easier digestion and fermentation. For further insights on this fascinating technique, you can delve into one of my blog posts here. 

Conclusion.

In conclusion, transforming sourdough discard into delectable English muffins has been both a culinary adventure and a testament to the versatility of sourdough. From the initial spark of inspiration during lockdown to the refinement of flavours and techniques, each step has been a celebration of resilience and creativity in the kitchen. With the perfect balance of whole grains, superior ingredients, and expert techniques, these sourdough English muffins are more than just a breakfast treat—they’re a symbol of the joy found in simple pleasures. So, whether you’re savouring them cooked in a dollop of ghee or elevating them with bacon fat, these muffins are sure to delight your taste buds and warm your soul. Bon appétit!