Sourdough Discard Muffin Recipes

Sourdough Discard Muffins Dirt and Dough

WEBFeb 27, 2023 · Step 2: Prepare a 12-cup muffin tin with muffin liners or baking spray. Set Aside. Step 3: In a medium bowl combine the flour, …

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Sourdough Discard English Muffins Scotch & Scones

WEBAug 9, 2019 · Step 1: Make the dough. A sourdough discard English muffin recipe starts like other sourdough-based bread. Mix the dough …

1. Make the dough: Combine all the dough ingredients (except for the cornmeal or semolina) in a stand mixer bowl. Using the dough hook, knead to form a smooth dough. You can also knead the dough in a bread machine or by hand. The dough should be soft and elastic, but not particularly sticky, so add additional flour if needed (use 1 tablespoon increments until you get the desired consistency. This is especially necessary if you’re baking on a humid day).
2. Place the dough in a lightly greased bowl, cover, and immediately place it in the refrigerator (this is called retarding the dough. This allows the sourdough to ferment slowly and develop a more pronounced sour flavor. Let the dough chill for 8 hours (or up to 2 days). If you don’t want to cook the muffins on a separate day, just set the covered bowl aside to rise for about 1½ hours, or until it's noticeably puffy.
3. Shape the muffins: Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes to relax the gluten. If you’ve retarded the dough in the refrigerator, allow the dough to rest for about an hour on the counter to warm to room temperature.
4. Option 1: Divide the dough in half. Working with one piece at a time, roll ½-inch thick, and cut in rounds using a 3-inch round cookie cutter. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.

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