2 cups (480ml) warm water
½ tsp. (2 gr) sugar
1 pkg (7 gr) yeast
2 cups (250gr) all-purpose flour
1 tsp. (4 gr) sugar
1 ½ cups (360 ml) milk
5–6 cups (750 gr -875gr) all-purpose flour
2 tsp. (8 gr) salt
3 tbs. (42gr) melted butter
Cornmeal for dusting baking sheet
To make the sourdough starter: Mix the water, sugar and yeast in a 2 qt. (2 lt) glass or stainless-steel bowl until the yeast is dissolved. Whisk in the flour until it is a smooth batter. Cover with a clean towel, and let stand on the countertop for 48-72 hours, until it has a sharp aroma like wine. Stir the starter before using so that it is smooth.
To make the English muffins: In the bowl of an electric mixer, add 2 cups (480ml) of the sourdough starter, sugar and milk. Mix slightly, and then add 3 cups (375gr) of all-purpose flour. Mix thoroughly. Remove the bowl from the mixer, cover with a damp towel or plastic wrap, and allow this “sponge” to rise and rest for 2-3 hours. The “sponge” needs to rise, and then collapse, which is a sign that you are ready to proceed. The rise and collapse may take longer, or less time depending on the weather.
After the sponge has risen, and then collapsed, return the bowl to the mixer, and beat in the salt and melted butter. Add about 2 cups (250 gr) of flour, and then change to the dough hook, kneading in the final cup of flour. Knead in your mixer for about 3-5 minutes, until the flour has worked in.
Grease or butter the interior of a large, clean mixing bowl, and move the dough to this bowl, turning it a few times to coat with the butter. Cover with a damp towel or plastic wrap, and allow to rise until doubled in bulk, about 1 ½ to 2 hours.
Turn the dough out onto a floured surface and roll to ½” (1.27cm) thickness. Sprinkle a baking sheet with cornmeal
Cut into 3” (7.62cm) circles. (See note below.) Place the muffins on the prepared baking sheets. Press the top of each muffin with the palm of your hand to prevent a peak from forming while it rises. Allow to rise for 20-30 minutes. Meanwhile, heat a griddle on your stove over medium low heat, or heat an electric griddle to 400.
Once the English muffins have risen, transfer them to the hot griddle in batches. Bake on one side for 10 minutes, and then flip and continue to cook on the other side for another 10 minutes. The muffins should brown lightly on each side, while slowing baking on the inside.
Cool the muffins on a cooling rack while you griddle bake the remaining muffins. Once they are completely cool, store in an air-tight container.
To serve the muffins, split them into two halves using a fork. Split them before you decide to freeze them, which is recommended if you have not used them up within 3 days of making them.
It you don’t have a 3” straight-sided circle biscuit cutter, you can use a empty, washed tuna can with both ends removed as your muffin cutter. I use the larger sized screw band from a canning jar as my cutter.