Muffins

Sourdough Discard English Muffins ♥️

1 Cup warm water

1/2 cup of sourdough discard

1/2 tablespoon of instant dry yeast

1/2 tablespoon of salt

1 tablespoon of honey

3 1/2 cups of bread flour

2 tablespoons of room temperature butter

1 cup of cornmeal

Mix your sourdough discard with the warm water, then add the instant dry yeast, salt and honey. Mix well. Add your bread flour and incorporate well. Add room temperatures butter to the dough and incorporate. Move to a floured surface and knead for 5-10 minutes. Slightly oil a bowl and set the dough in, cover, and let sit for 1 1/2- 2 hours. After it has risen, take out of the bowl, roll flat with a rolling pin and use a cookie cutter (or something round) to cut out circles. Place on a baking pan and cover, let sit for another 30 minutes - an hour. They should rise. Once they have risen, coat in cornmeal on both sides and set a pan to low-medium heat and continuously flip until internal temperature reaches 200!

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