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Tangy English Muffins

Sponge, Ingredients:

120

g

flour

75

g

whole wheat flour

207

g

plain yogurt

82

g

mature 100%-hydration sourdough starter

Final, Dough Ingredients:

30

g

flour

30

g

whole rye flour

1/2

t.

salt

3/4

t.

baking soda

1

T.

honey

2

T.

water

All, of the sponge

1

In a medium bowl, mix the sponge ingredients with your hands until just combined. Cover and let rest for 8 hours or overnight.

2

Add the final dough ingredients to the sponge and mix to roughly combine. Turn the dough out onto the counter and hand mix for about 7 or 8 minutes, or until the surface becomes quite smooth. The dough will be very soft and sticky. Resist the urge to add more flour; it will become somewhat less sticky with mixing.

3

Flour the counter and your hands well, and pat the dough into a 6 x 9-inch rectangle about one-half inch thick. Cut the dough into six squares and place them on flour- or semolina-dusted parchment paper.

4

Cover and let proof for about an hour.

5

Heat a griddle over medium-low heat. Cook the muffins for a total of about 8 or 10 minutes on each side, until browned and the sides are firm. I find I get a better shape to the muffins if I flip them every couple of minutes for the first few minutes.

6

Cool on a wire rack. For maximal nook-and-crannny-ness , split the muffins with a fork rather than a knife.

Servings: 6

Yield: 6 muffins

Nutrition Facts

Serving size: 1/6 of a recipe (2.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

174.29

Calories From Fat (10%)

17.76

% Daily Value

Total Fat 2.01g

3%

Saturated Fat 0.71g

4%

Cholesterol 6.12mg

2%

Sodium 28.75mg

1%

Potassium 129.71mg

4%

Total Carbohydrates 31.16g

10%

Fiber 1.02g

4%

Sugar 2.53g

 

Protein 6.99g

14%