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Before you jump to Sourdough English Muffins recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is now a good deal more popular than it used to be and rightfully so. The overall economy is impacted by the number of people who are suffering from health problems such as high blood pressure, which is directly linked to poor eating habits. While we’re always being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all likelihood, a lot of people think that it takes a great deal of work to eat healthily and that they will have to drastically alter their way of life. Contrary to that information, individuals can modify their eating habits for the better by implementing a couple of modest changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you most probably purchase lots of items out of habit. For instance, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? One healthy alternative that can give you a good start to your day is oatmeal. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.
All in all, it is easy to start making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to sourdough english muffins recipe. You can have sourdough english muffins using 8 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Sourdough English Muffins:
- Take 420 gms baker's flour
- Take 200 gms ripe starter
- Provide 1 tbsp sugar
- Prepare 4 gms salt
- You need 170 gms water
- Use 40 mls milk
- Take 1 tbsp olive oil
- You need Semolina flour for dusting
Instructions to make Sourdough English Muffins:
- Mix all ingredients except semolina in a bowl. If hand mixing knead for 10 minutes.
- Put the dough in a greased bowl and cover for 3 hours.
- At the end of the proofing period, put in the fridge overnight.
- In the morning, take the dough out, gently deflate snd roll it to about 3cm thick. Cut out muffins with a large scone cutter.
- Dust a baking tray with semolina, place muffins in tray and dust tops. Leave covered to rise for another hour.
- Heat a large nonstick frypan with a small amount of oil. Put your first batch in to cook at low heat. Cook 7-8 minutes each side. To check if they're cooked inside gently squeeze the sides of one muffin. If it's squishy and makes an indent, leave for another few minutes, flipping as needed.
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