Directions: |
Directions:Mix together sourdough discard, warm milk, sugar and yeast. Let stand one minute until the mixture smells yeasty. Add melted butter, salt and flour. Stir together. Dough will be fairly wet. Cover with plastic wrap and place in a warm place until double, approximately one hour (will take longer if your discard is cold).
Prepare a baking sheet by lining with parchment paper. Pour cornmeal onto plate or pie dish. Using a large cookie scoop or 1/4 cup measuring cup, measure out 12 balls. Roll each in cornmeal and flatten to form a disc. Dip each disc in cornmeal again to cover both sides. Place on parchment paper. Continue to form and place each on baking sheet. Cover and allow to rise until double again, about one hour. (The dough is sticky so it is easier to handle if you oil your hands during the rolling and forming).
Preheat large, non-stick skillet on low-medium. Also preheat oven to 350 degrees. While oven is preheating, gently move each muffin disc into skillet a few at a time. (The disc may stretch a little when you pick it up I use a small turner to reshape it and round it back out when it is in the pan}. Cook, approximately 3 minutes on each side, until golden brown (it may require a little less time as your pan heats up).. Return to baking sheet.
When all twelve have been browned in the skillet, place in oven to bake the interior. Bake 7-10 minutes or until muffin temps at 200 degrees. Let cool. Split with fork to enjoy nooks and crannies. |
This recipe for English Muffins (sourdough discard) is from