If you have some sourdough discard and not sure what to make with it? Try these Sourdough Discard Whole Wheat English Muffins.
I have been making sourdough english muffins for a while now but wanted to add more fiber to them. And I have to say these Sourdough Discard Whole Wheat English Muffins turned out perfect. They're still soft ad make the perfect breakfast sandwich.
100g sourdough discard
200g whole wheat flour
160g all-purpose flour
4oz water (warm)
1 tablespoon honey
1 teaspoons salt
In a large mixing bowl or kitchen aid bowl, combine the water, honey, and active dry yeast. Let sit for about 5 minutes or until it becomes foamy.
To the same bowl add milk, sourdough discard, whole wheat flour, all purpose flour, and salt. Place on your kitchen aid and start mixing. Once a ball forms knead for 8-10 minutes.
Form dough into a ball, place back in bowl, and let sit for 1-2 hours or until it doubles in size.
Add parchment paper or a silicone mat to a large baking pan. Sprinkle with cornmeal. Set aside.
Punch down dough, add dough to a clean counter top, and divide dough into 10-12 pieces.
Roll into a ball and then flatten. Place on baking pan. Repeat until all are formed. Sprinkle top of English muffins with more cornmeal. Let rest for 30 minutes.
Heat a non-stick skillet or griddle over medium heat.
Gently transfer the risen dough rounds onto the heated skillet or griddle. Cook for about 5-7 minutes on each side, or until golden brown. Adjust the heat if necessary to prevent burning.
Once cooked, transfer the English muffins to a wire rack to cool completely.
To serve, split the English muffins with a fork and toast them. Serve them with your favorite spreads or fillings.
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