- 309g water
- 52g buttermilk (or milk plus a spalsh of lemon juice or yogurt)
- 103g active sourdough starter (1:1)
- 460g All-Purpose Flour or white bread flour
- 155g Whole Grain Bread Flour**
- 15g salt
- medium grind cornmeal for coating
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Mix together water, milk, starter and olive oil
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Add in the flours and salt and mix until no dry flour remains
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Allow to rest, covered for 30 minutes
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After resting, knead the dough for 4-8 minutes until it comes together and makes a smooth ball
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Allow to rest covered for 15 minutes, stretch and fold, rest 15 minutes, stretch and fold, rest 30 minutes, stretch and fold
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Allow to rise at room temp until the dough has increased in size by 50% (If you want to skip the cold ferment and shape and cook these on the same day, let rise to 75%)
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Once dough has increased by 50%, place in the refrigerator overnight or up to 72 hours in a very cold fridge (skip this step if you are cooking them same day)
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Remove the dough from the fridge and portion out to 85g for each muffin and shape into a tight ball
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Coat both sides of the dough with cornmeal and place on a parchment paper lined pan
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Lightly cover and allow to rise at room tempature until they look slightly puffier and the dough doesn't bounce back quickly when pressed. This usually takes 1-3 hours depending on ambient temperature
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When the dough has risen, preheat your griddle to 285-295 degrees fahrenheit
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When preheated, place oiled english muffin rings on the griddle and place one muffin in the middle of each ring
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Cover the muffins with a lid or an overturned pan and allow to cook for 6 minutes
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Flip the muffins and press them down slightly to make sure they cook flat and allow to cook for 5 more minutes
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Remove from heat and allow to cool slightly before fork splitting and enjoying!
**Optionally, you can skip the whole grain flour and just use an additional 155g of the all-purpose or bread flour you already used