Course: Yeast Bread
Servings: 3 muffins
Tags: Dan Original, 250g, 2023-02
English Muffins - 250g Sourdough
This seems like a very complicated recipe; each morning you bake today's muffins, make the batter for tomorrow's, and refresh the starter for the day after, but it's really just five minutes.
To be clear: except for 20 minutes a day you have dough rising in muffin tins + an extremely watery starter in your pot. You can call this a "poolish" if you want to be breadmaking-snobby.
I created this recipe as one of the "250g Sourdough" collection - daily uses for a starter. If you are a sourdough purist, take a deep breath. You're going to be slightly contaminating your starter and "refreshing" it with a lot of water.
The raisins, cinnamon and sugar are optional and it doesn't matter what kind of flour you use.
The first day: You bake tomorrow. Empty your starter pot (maybe use that starter for ployes or pancakes) leaving a half-teaspoon or so of starter. Add ½ c water, 1/16 tsp salt, and start at Step 2 with making tomorrow's batter and oiling your rings.
Source
Created in February 2023 by Dan
Ingredients
| ¾ c | flour |
| 1 tbl | sugar |
| 2 tbl | raisins |
| ⅛ tsp | cinnamon |
| Pam, oil or butter |
Bust Out
| 3 | english muffin rings |
| tiny baking sheet | |
| Saran |
Steps
- Each day: No need to preheat the oven. Put the raised muffins in, set it to 400°F and set the timer for 22 minutes (your times may vary of course.) Then while it's baking:
- Add flour, sugar, raisins, and cinnamon to your sourdough pot and beat well with e.g. a teaspoon for a minute or so. This is the only kneading this dough will get.
- After the muffins come out of the oven, re-oil/grease your english muffin rings and where they sit on a tiny baking sheet with Pam, oil or butter.
- Scoop out the starter mix in 3 equal blobs into the rings. They don't have to be flat or even. Leave a half teaspoon of starter in the pot: just don't scrape it out thoroughly.
- Cover the rings with Saran (you can use the same piece for months) and let sit at room temperature until tomorrow.
- Half-refresh the starter: add ½ c water + 1/16 tsp salt to the teaspoon-tablespoon of starter left in the pot. Shake and scrape down the sides to get all of the starter into the water. Cover until tomorrow.