Sourdough English Muffins

kingarthurbaking.com

Marissa J.

2 tablespoons (25g) sugar

2 cups (454g) warm water (110°F-115°F)

1 tablespoon active dry yeast or instant yeast

1 cup (227g) sourdough starter, ripe (fed) or discard; ripe will give you a more vigorous rise

7 cups (843g) King Arthur Unbleached All-Purpose Flour

½ cup (56g) Baker's Special Dry Milk or nonfat dry milk

4 tablespoons (57g) butter, at room temperature

1 tablespoon salt

¼ teaspoon sour salt (citric acid), optional; for enhanced sour flavor

semolina or cornmeal, for coating

Directions at kingarthurbaking.com

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