Sourdough Discard English Muffins Recipe

Based on the recipe found in the For the Love of Sourdough book.

Ingredients

Mix the milk, discard, sugar, and salt in a bowl using a whisk or dough hook
Mix in the flour until fully incorporated
- Note: I start with a dough hook and move to mixing by hand
Turn out onto the counter knead for 5-10 mins
Place in a bowl and cover
Leave on counter overnight
Preheat griddle to a little over medium heat
- Note: Careful not to get them too hot, otherwise the internal won’t bake fully while the outside burns
- Note: If baking, preheat oven to 450ºF w/ a cast iron dutch oven inside for 45mins
Place dough on counter and roll to desired height
- Note: Don’t flatten them too much, usually 1/2in - 1in in height
Use a biscuit cutter or the top to a mason jar and shape the muffins
Dress with cornmeal and place on griddle (or in preheated dutch oven)
If on the griddle: grill for about 5-8mins per side, or until brownish-black on the bottom
- If baking: Bake for ~10mins per side
Cool on a wire rack for ~10-20mins

I tried both ways, on the griddle and baking, and both turned out well
- Baking took significantly longer and didn’t necessarily yield better results; I’ll likely do on the griddle from here on out
I increased the amount of discard in the recipe and it came out with a nice, strong, sour flavor
Make sure to cook thoroughly throughout, the internal temp should be ~200ºF