- 400g flour
- 100g sourdough starter
- 150g whole milk
- 100g water
- 30g softened butter
- 30g honey
- 8g salt
Optional: about 65g inclusions
Cornmeal
*Makes about 9 English Muffins
Directions
1) Combine all ingredients into a large bowl and knead until combined
2) Cover and let rest at room temperature for 8-12 hours
3)On a floured surface, roll out the dough to be about 0.75” thick
4)Use a cookie cutter or the rim of a pint glass to punch out the rounds of dough
5)Place rounds on a baking sheet sprinkled with cornmeal
6)Cover and proof for an additional 2-3 hours at room temperature
7)Cook in a nonstick or cast-iron pan on medium-low heat for 4-5 minutes each side
Internal temperature should be about 200F
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