English Muffin Recipe With Sourdough Discard
English Muffin Recipe With Sourdough Discard – These sourdough English muffins are super easy to make and the perfect way to use up leftover yeast! The recipe is vegetarian friendly and uses only simple ingredients. Make the English muffins the night before you want to make them.
You often end up with a lot of leftover yeast when making sourdough – this sourdough English muffin recipe is a great way to use up leftover yeast in a fun and delicious way. And the best thing about it? It’s vegan too!
English Muffin Recipe With Sourdough Discard
Start by mixing 230g vegan Greek yogurt, 80ml warm water and 280g plain flour and set the mixture aside at room temperature. Leave overnight or for at least 8 hours.
Navigating The Nooks And Crannies
The next day, the mixture will expand and a bubble will appear, which is a sign of activity. Mix and then add 120 g of flour, 1 teaspoon of baking soda and 1/2 teaspoon of fine salt. Mix everything together into a sticky dough – keep a bowl of water nearby to wet your hands and prevent the dough from sticking to your fingers when handling it.
Roll out the dough on a well-floured surface to about 1/2 to 3/4 inch thick. Use a cookie cutter (or mason jar) to cut out the sourdough English muffins. Transfer them to a non-stick baking sheet and leave for 1 hour. Gently shake off excess flour.
Heat a non-stick frying pan over medium heat. Once hot, place several cakes at a time and give them room to expand. When the bottom edges begin to brown slightly, flip the muffins over and bake for another 1-2 minutes until both sides of the yeast cakes are golden.
Finally Perfected Discard English Muffins!
The starter should be bubbly and smell like fermented yogurt. To use it in this recipe, it must be healthy and active and at least a few days old.
By the time you want to use the leftovers for this recipe, your starter should be at least 5 days old. You will need a total of 175g of starter to make these vegan English muffins. Pay close attention to the starter and feed it regularly to keep it alive. When you use it for this recipe, it should be bubbly and smell like fermented yogurt, and should double in size in less than 10-12 hours.
In the UK, where I live, there are a few options for dairy-free Greek yogurt – Alpro and Oatly, for example. It doesn’t have to be one of those brands, so if you have another brand, go for it! The most important thing is that the yogurt should be thick and not too thin and runny. If you can only find plain vegan yogurt, you can transfer it to a cheesecloth and hang it in a bowl for an hour to drain the excess liquid, leaving a thick Greek yogurt.
Gluten Free Sourdough English Muffins (vegan)
Yeast English muffins are great with a variety of toppings – both sweet and savory! Personally, I like to switch things up and enjoy different toppings for English muffins. When I’m in a sweet mood, I often opt for vegan chocolate (Mr Organic’s is amazing!), peanut butter or other nut butter, chia jam, or chocolate (because it’s divine, try it!). For a savory treat, I like hummus, vegan butter + nutritional yeast, baked beans, a block of vegan cheese, or a variety of store-bought vegan options. If you have a little more time on your hands, avocado and garlic mushrooms are also good choices.
If you want to go all out, why not try this Vegan Egg McMuffin recipe from the blog?
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Vegan Sourdough English Muffins
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Sourdough Recipes For Mother’s Day Brunch
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Technical storage or access is required to create user profiles to send advertisements or track a user across a website or multiple websites for similar marketing purposes. Easy to make at home, these delicious English muffins are crispy on the outside and soft on the inside. will bring a smile to your face and your breakfast table with a sourdough starter!
Quick Sourdough English Muffins
What if you make sourdough every week but don’t want to bake anything, it’s too hot and you don’t want to turn on the oven?
How about making sourdough English muffins for this great versatile breakfast treat? They can easily carry melted butter and jam from the machine to make the perfect base for a tangy, savory dish like eggs Benedict (with hollandaise, of course) or English muffin pizza.
And the best part is that they are oven baked, so no oven needed! A delicious breakfast can be prepared at any time of the year. Happiness.
Delicious Ways To Use Your Sourdough Discard
Homemade sourdough English muffins contain everything you would expect from a typical sourdough bread: flour, unleavened yeast, yeast, and salt, with a few variations.
Pulling the dough: Using a starter with feed may result in a better rise (depending on how strong your starter is), but pulling a starter without feed works well. If you are using a nutrient starter (and it is active and carbonated), you can omit the yeast, but the rise time may be longer.
Yeast: I use instant yeast when baking, but you can also use active dry yeast. If you are using active dry yeast, sprinkle it with warm water and a teaspoon of sugar and let it sit for a few minutes before continuing with the recipe. The foam “proves” that the yeast is active and ready to go.
Pumpkin Discard Muffins With Maple Icing
If you don’t want to use commercial yeast at all, replace it with ½ cup (114 grams) of active feeder and reduce the flour to about ½ cup (57 grams) and the milk to about ¼ cup (57 grams). grams). The ascent time is longer (about double) for the first and second ascents.
Combine the dough ingredients, then knead in a mixer, bread machine or by hand (Figure 1). The dough should be soft and elastic, but not sticky. If necessary, add more flour in 1-tablespoon increments until you reach the desired consistency (this is likely if you’re baking on a particularly humid day).
Put the dough in a lightly oiled bowl, cover and leave in a warm place for about 1.5 hours or until it swells significantly (picture 2). You can also put the dough aside by putting the closed container in the refrigerator for 8 hours (or up to 2 days). This allows the starter to ferment slowly and have a more pronounced sour taste.
Recipe: Sourdough English Muffin Bread
Gently punch out the dough, turn it out onto a lightly floured work surface, cover and leave for a few minutes to let the gluten relax. If you put the dough in the refrigerator, put it on the counter for about an hour until it comes to room temperature.
Option 1: Roll out half of the dough to about ½-inch thickness, then use a 3-inch round cookie cutter to cut out circles, reroll, and cut out scraps (Figure 3). Repeat with the other half of the dough.
Option 2: Divide the dough into 24 equal pieces (I weigh the dough on a kitchen scale and divide it into 24, then cut the pieces to that weight). Roll each piece into a round ball, then flatten each ball into a 3-inch circle. Flatten each ball to about 3 inches and cut the edges into 3-inch round cookies.
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