Sourdough English Muffins

My daughter found this recipe on in jennieskitchen.com, however, I tweaked it a little by stressing you to use organic products. Thank you Jennie!

Use organic ingredients as much as possible.

Ingredients:

240 grams or 1 7/8 cups all purpose flour, plus extra for kneading and rolling out

80 grams sourdough starter (you'll need to weigh it)

1 tsp. (6 grams) sea salt

1 Tbsp. (15 grams) sugar

1 Tbs. (15 grams) softened butter, cut into small pieces 

1 medium to large egg, lightly beaten

135 grams or .57 cup of warm water

Oil or cooking spray, for greasing the bowl 

Semolina, for rolling and dusting pan

Instructions:

Add the flour, starter, salt, sugar, butter, egg, and water to a deep bowl. Using your fingertips, stir to combine, then knead it a few times until it comes together into a shaggy dough.

Dust a counter with flour. Drop the dough onto the counter, and knead until it forms a smooth dough -- this takes about 10 minutes.

Coat a deep bowl with oil or cooking spray. Place the dough in the bowl, and cover tightly. Set in a warm spot until doubled in volume, 3-4 hours.

Dust a counter with more flour and some semolina. Roll the dough out to 3/4 to 1-inch thickness (2 to 3 cm). Use a 3- inch (8-cm) ring to cut out rounds of dough. You should get 6 to 8 pieces depending on how thick you roll it. It's okay to re-roll the scraps once.

Dust a sheet pan with semolina. Place the cut out muffins on the pan, and over with plastic film. Let sit in a warm spot until they've puffed up, 45-60 minutes.

About 5 minutes before the proofing is done, heat a 10-inch (25-cm) cast iron skillet over the lowest heat setting until the pan is hot. Place 3 to 4 muffins in the pan. Cook fo 5 to 6 minutes, until puffed up, and nicely browned on the bottom. Flip, and cook for 5 to 6 minutes more. Transfer to a wire rack too cool.

Repeat with the remaining muffins, keeping a closer eye - the pan will be quite hot, and might only need 4 to 5 minutes per side with each successive batch. 

Enjoy!