Homemade english muffins are tasty little discs of comfort, perfect for brekkie. In my house we also use them as buns for mini homemade veggie burgers with some vegan mayo, lettuce and whatever else we fancy. You can make them using bakers yeast but as with anything else, using your sourdough starter makes them even better! Crispy on the outside and pillowey on the inside, tear them open and toast them for instant bliss!
For the sponge:
2 cups of sourdough starter
2 cups of organic plain white flour
1 cup unsweetened almond milk
For the dough:
1 cup organic plain white flour, plus more for kneading
1/2 tsp fine sea salt
1 1/2 tsp baking soda
1 tbsp unrefined sugar
Semolina for dusting
Mix together all the sponge ingredients in a large mixing bowl and cover, leave overnight just on the counter. In the morning punch down the sponge and mix the remaining dough ingredients and knead for 8-10 minutes on a floured surface until you have a nice elastic dough. Shape into a bowl and allow to rise for 1 1/2 to 2 hours, turn the dough out onto a floured surface and gently roll out until the dough is 1/2″ thick,, using a 3″ cookie cutter that has been dusted lightly with flour cut out about 18 disks and transfer to a baking sheet that has been lined with baking parchment and dusted with semolina. Dust the tops with semolina and allow to rise for another hour. preheat the oven to 200c/400f and bake for about 15 minutes, flipping about 5 minutes before the end of baking. Cool completely before slicing in half and toasting, then serve slathered in olive oil spread!