@chelsieperryman: English Muffins Recipe: 240g milk 28g unsalted butter, melted and cooled 30g brown sugar 3g active dry yeast 140g sourdough discard 300g all purpose, unbleached flour 6g salt 1.) warm milk to 110-120 degrees (F) Add brown sugar and mix until dissolved. Add yeast. Let sit for 5-10 minutes (until frothy) 2.) add sourdough discard. Mix until combined. Add butter and mix until combined. Let sit for another 5-10 minutes. 3.) soft in flour and salt. Combine until all ingredients are incorporated. The dough should be sticky. Let sit for 60-90 minutes 4.) *you can cold ferment at this point, I do not* Pour dough into a floured surface and roll out into a 1” thick rectangle. Cut dough into circles (I use a mason jar lid) 5.) line a pan with cornmeal then place the muffins onto the pan. Let sit for 2 hours (until light and fluffy) 6.) preheat skillet over low-medium heat. Preheat oven to 350 degrees (F) 7.) place a few muffins in the skillet. Lightly move/turn the muffins until the underside is browned to your liking. Flip, repeat. 8.) place muffins on a pan and bake for 5-10 minutes (until internal temp is 200) 9.) remove from oven, place in a cooling rack, cool, and enjoy! #sourdough #englishmuffins #BakeWithMe #bakery #Recipe

Chelsie

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Tuesday 13 January 2026 23:09:54 GMT