Rye Sourdough English Muffins

Another recipe to make use of the "discarded" sourdough starter.

Ingredients
120g starter that has been stored in the fridge (mine is a 100% hydration rye starter)
200ml milk
344g all purpose/plain flour
1 TBSP sugar
3/4 tsp salt
1 tsp baking soda
Semolina or cornmeal, for dusting

Method
Mix starter, flour and milk in a large container. Mix to combine, cover with plastic wrap, and leave out for 8 hours or overnight.

Starter, flour and milk mixed and left overnight in room temperature

Result overnight. Bubbles are obvious and doubled in height

After the overnight rest, add sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes.

Roll out to 2 cm height and cut with a biscuit cutter into rounds. You can re-roll the scraps, but you may need to let the dough rest before cutting more muffins from them. Place muffins on a piece of parchment dusted with semolina and let rest for 45 minutes.

Cut into rounds and resting on semolina

Spray frying pan lightly with spray oil. Cook muffins for about 6-8 minutes on each side using low to medium heat, or until browned on the top and bottom and cooked through. Don't use too high heat or the top and bottom will be too brown and the middle remains uncooked.

In a frying pain, lightly coated with oil

Waiting to be eaten