Sourdough Muffins

Nic

This makes about 20-24 muffins. They are best when you eat them absolutely fresh. Just make sure they are cooked enough. They aren’t like the one you buy in the supermarket - they’re a bit more dense. You can cook them until they start to brown.

Ingredients

  • 200g sourdough starter
  • 40g maple syrup (or honey if you must)
  • 480g milk (it works best if you weigh it)
  • 720 plain flour
  • 10g fine sea salt
  • 40g polenta flour (sprinkling - don’t put it in the mixture)

Method

I do this last thing at night so I can make them for breakfast.

  1. Put the starter and all other ingredients together in a large bowl (not the polenta). Mix until well combined
  2. Leave it for an hour.
  3. Turn out of the bowl onto a floured surface and kneed for about 5 minutes (I’ve tried this in a mix and it doesn’t really work)
  4. Leave somewhere warm for about 12 hours. It should rise and double.
  5. In the morning, take the dough, flatten it onto a floured surface. You want it to be around 2cm thick.
  6. Take a couple of baking trays, line them with baking parchment and cover that with polenta flour (be generous - it sticks)
  7. Use a ring of some sort (about 8cm) to cut out rings, put them onto the polenta flour.
  8. Leave it for an hour.
  9. Heat a couple of cast iron pans on the hob to a medium heat.
  10. Place the muffins onto the pan.
  11. Turn over after about 3-4 minutes. Cook for about the same time. I usually check by picking one up, and gently tearing the side. If it’s bubbly and dry, it’s cooked.