My sister in-law loves to buy English Muffins from the bakery near our place.  After trying them I was inspired to try it with sourdough.  I did some research online and I used my sourdough discard since I happened to have enough in my fridge.  They turned out very well.  They are soft and moist, very mild sourness and slightly doughy.   It is supposed to be doughy in the centre so that it will get crispy on the outside with a soft texture inside when you slice and toast it. 

When I heard the word "muffin" I thought it is a cake but this is actually is a bread.   An English Muffin is usually sliced horizontally, toasted and buttered.  And it can be eaten with sweet or savory toppings.

How to store English Muffins:

Store in an airtight container in the fridge for up to 4 - 5 days or in the freezer up to 2 months.  Thaw the frozen muffins overnight in the refrigerator and toast before eating.

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RECIPE -  ENGLISH MUFFINS USING SOURDOUGH DISCARD

Yields:  6 Muffins

INGREDIENTS:

300g all purpose flour (I used half bread flour + half all purpose flour as I like slightly chewy texture)

100g sourdough discard, room temperature (young or 3 - 4 days old discard) 

20g brown sugar (I used organic brown sugar)

1 tsp (6g) salt 

165g (80g milk + 85g water), you can use all milk

Semolina flour or cornmeal for dusting

* You may also use newly fed sourdough starter at its peak

Utensil:

Baking tray, lined with parchment paper

Non-stick skillet with lid

METHOD:

1. Kneading (10.30 pm):
1. Put all ingredients into a bowl of stand mixer.  I usually dilute starter with water first then only add in flour, sugar and salt.
2. Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.  
3. Knead for around 10 minutes or until the dough comes together, become soft and smooth.  Do not required to check windowpane stage.
2. 1st Proofing/Resting (11.00 pm):
1. Round up the dough. In the same bowl, keep it covered with cling film or use a lid and  let the dough ferment for about 8 - 10 hours at about 24C room temperature.  I left it in air-cond room.  I found my dough quite weak and decided  to  make one set of stretch and fold after 30 minutes.  You may need more than one S&F if your dough still weak.
3. Shaping (9.00 am):
1. By this time, the dough has tripled in size. Punch down the dough and transfer the dough to a clean floured surface then divide dough into 6 equal portions (around 100g each).  Please use a kitchen scale if you want to be exact.
2. Form each portion to a ball and let them rest for 15 minutes to relax.  Please watch the video here "How to shape bun"
3. Flatten the dough slightly on semolina flour or cornmeal on both sides. Place the muffins on lined baking tray.  
4. Final Proofing:
1. Let the muffins proof for another 60 minutes at a warm place until the dough rise about double in size. 
5. Pan Toast/Bake:
1. Preheat your non-stick skillet over low heat.  
2. Place 3 muffins (depend on the size of your skillet) into it.  Gently press down the muffins with spatula to flatten.  Cover and cook for about 4 minutes.  Turn the muffins over, cover and cook for another 4 minutes.  (If you do not have skillet with cover, you can either cook the muffins 5 - 6 minutes each side or you may want to bake the muffins further (after pan toast) in the oven for another 8  minutes approximately in a preheated oven at 190C).
3. Let the muffins cool on the rack completely before slicing.  Slice and toast to serve.