White Whole Wheat Sourdough English Muffins

by Allison @ Alli 'n Son on June 19, 2011

Remember a few weeks ago, when I tempted you with my recipe for sourdough bread? What is perhaps the perfect sandwich bread? Have you had a grilled cheese on sourdough? To. Die. For.

Well, that recipe made a lot of sourdough starter. A LOT. Probably enough for at least two batches of sourdough bread. But that’s kind of boring, now isn’t it? Making the same thing, over and over and over.

Bor-ing.

So what exactly do you do with all of that left over sourdough starter? It would be a shame to simply through it away. You worked so hard to make it after all. There was the mixing. And then the waiting. Really, that kind of work has to pay off in the end, right?

I hate waiting.

You make it into sourdough English muffins, that’s what you do. And pizza dough. Of course pizza dough, because if a week goes by when we don’t make pizza at home, well, something must be seriously wrong. Or we’re out of town. Whatever.

As promised, I’m finally sharing my recipe for sourdough English muffins. I know, I got your hopes up that it was the pizza dough. Nope, not today. But it will be soon. I swear.

Sourdough English Muffins

Delicious with honey butter. To die for smothered in peanut butter. The perfect home for an egg and cheese sandwich. Really, you can’t go wrong with these babies.

White Whole Wheat Sourdough English Muffins

Yield: 12-14 muffins

White Whole Wheat Sourdough English Muffins

White Whole Wheat Sour Dough Muffins from scratch, using a homemade sourdough starter.

Ingredients

  • 1 tablespoon granulated sugar
  • 1 cup warm water, 105° to 110°F
  • 1-1/2 teaspoons active dry yeast
  • 1/2 cup sourdough starter
  • 3.5-4 cups white whole wheat flour
  • 1/4 cup non-fat powdered milk
  • 2 tablespoons butter, at room temperature
  • 1-1/2 teaspoons sea salt or Kosher salt
  • Cornmeal

Instructions

  1. Measure out the sourdough starter right from the fridge. Stir before measuring to incorporate any liquid sitting on top.
  2. In a large mixing bowl dissolve the sugar in the warm water. Sprinkle in the dry yeast and allow to dissolve. Stir in the sourdough starter and 1/2 cup flour. Let the mixture sit for a few minutes, until it begins to bubble.
  3. Using the dough attachment on a mixer, mix in the powdered milk, butter and sea salt. Add another 1/2 cup flour and mix well. Add an additional 2.5-3 cups of flour, one cup at a time, until the dough holds together and pulls away from the sides of the bowl.
  4. Mix for 6-8 minutes on low speed using the dough hook, until the dough is smooth and springy, but slightly on the slack side. You can also knead the dough by hand.
  5. Place the dough in a bowl sprayed with non-stick spray, turing the dough to coat it. Cover with plastic wrap and let it sit for at least 1.5 hours* or up to 24 hours in a warm place. The longer the dough rises, the stronger the sour flavor.
  6. When the dough has finished rising, punch it down and place it on a lightly floured surface. Cover it with plastic wrap and let it rest for a few minutes, to relax the gluten.
  7. While the dough rests, sprinkle two baking sheets with cornmeal. Set aside.
  8. Roll the dough into a rectangle, about 1/2" thick. Using a 3" or larger biscuit cutter, {or the edge of a drinking glass, about 3"} cut the dough. Re-roll the scraps and cut again. Place the rounds on the prepared baking sheets. Sprinkle the tops with additional cornmeal. Cover with plastic wrap and allow to rise* for at least one hour, until light and puffy.
  9. Preheat an electric griddle to 350º F. Transfer the rounds, working in batches, to the griddle. Cook for about 8-10 minutes per side, until golden brown. You will know they are done when an instant-read thermometer inserted into the middle of the muffins reads 190º F. Transfer the muffins from the griddle toa wire rack to cool.

Notes

If you find that the muffins are browning too quickly, but are not cooking all the way through, cook both sides as directed, then bake in a 350º preheated oven until the internal temperature reaches 190º. I didn't have a problem with my muffins baking all the way through, but King Arthur's web site noted this, so I thought it was important to pass it along.

To help the dough rise, heat the oven to 200ºF for 2 minutes, turn it off, then place the baking sheets in the oven.

Adapted from King Arthur.

http://www.alli-n-son.com/2011/06/19/white-whole-wheat-sourdough-engligh-muffins/

Meal Plan

Dinner

Monday: Grilled cheese
Tuesday: Greek Barley Salad
Wednesday: Watermelon salad
Thursday: Homemade black bean veggie burgers
Friday: Homemade pizza on beer battered crust and homemade sauce {AllRecipes.com}
Saturday: Eating out
Sunday: Leftover pizza

Last week’s Sweet Tooth Friday linky is still active. Pop over and check out the amazing recipes linked up and add your own.

 

This post is proudly linked up to Mondays: Mouthwatering Mondays, Made By You Monday, Mingle Monday Tuesdays: Tuesdays and the Table, Tempt My Tummy Tuesday,Tasty Tuesday, It’s a Blog Party, Tip Junkie Wednesdays: Show and Tell, Works for Me Wednesday, This Chick Cooks Thursdays: Ultimate Recipe Swap, It’s a Keeper Thursdays, Strut Your Stuff, Full Plate Thursdays Thrilling Thursday, Chic & Crafty Party, Recipes to Run On Fridays: I’m Loving It, Foodie Friday,Grocery Cart Challenge, Food on Fridays, Friday Pot Luck, Walnut Avenue: Foodie Friday Sundays: Nifty Thrifty Sunday


 

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{ 14 comments }

1 carolinaheartstrings June 20, 2011 at 2:44 pm

I know my daughter will love this recipe. She loves sourdough bread. Thanks for sharing this one.

2 Chels R. June 20, 2011 at 2:46 pm

Those look incredible! I always admire woman that can make their own bread, etc. You are so talented. I will have to try this sometime!

3 Jess June 20, 2011 at 5:33 pm

Yam! Yam! and once again Yam!!! I made those today and I gotta say – YAM!!!
Thanks so much for this recipe- you made my day!!
See you soon!
Jess

4 teri@thefreshmancook June 20, 2011 at 9:10 pm

You have convinced me to try this. It sounds so wonderful. Thanks!

5 Aisling Beatha June 21, 2011 at 6:58 am

I’ve been following the Gnowfglins e-course for sourdough. Yesterday I made my first batch of sourdough waffles, and tomorrow, I was already planning to make the English muffins. Hope mine come out looking as good as yours do.

6 From Cristin To Mommy June 21, 2011 at 2:34 pm

that grilled cheese recipe looks amazing!!
i’d love if you checked out my Menu Plan for this week

7 Doug @ It's a Blog Party June 21, 2011 at 5:19 pm

Your pictures are amazing as always. Thanks for sharing

8 Shu Han June 23, 2011 at 4:31 pm

That looks so delicious! You’ve inspired me to get my starter out of the fridge and start doing more sourdough recipes(:

http://mummyicancook.blogspot.com/2011/02/sourdough-dumplings-and-gyoza.html

9 Miz Helen June 24, 2011 at 11:56 am

Yummy looking muffin that we would really enjoy. Thank you so much for sharing with Full Plate Thursday and I look forward to seeing you again real soon.
Have a great week end!
Miz Helen

10 Vanessa July 2, 2011 at 4:47 am

Wow, yet another yummy recipe!! You’re full of great ideas!
Thank you so much for linking it up to {nifty thrifty sunday} last week as well!
Hugs,
Vanessa

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