English sourdough muffins – salty

Ingredients

• 90gr sourdough
• 30gr milk
• 45gr bread flour

• 3 pinches of salt
• rosemary (optional)
• black pepper
• olive oil

Steps

• Mix the sourdough with the milk and then add the flour
• Let it rest overnight on the counter (our temperature is between 19-21 Celsius and I let it rest for around 12 hours)
• Add the salt and the pepper and let it rest again on the counter for at least 1 hour to start having bubbles again. I let it 30 minutes on the counter and then 15 minutes in a 35 degrees Celsius preheated oven
• Add in a frying pan a bit of olive oil in medium fire (5 out of 9 maximum)
• Place the muffins in a shape that is not very high, so that it will be baked easily and let it 15 minutes (you can make them bigger than me – see fotos below – but like this small they were quite cute and you could eat them in one bite)
• Add in small pieces the rosemary. You can check the fotos
• Put a bit lower the fire (6 out of 9 maximum) and use something to cover the frying pan for 5 minutes
• After these 20 minutes in one side, turn them over and let them in medium fire (5 out of 9 maximum) for 15 minutes

You can use instead of rosemary thyme or oregano or whatever other herb you want!

If you wish to make sweet english muffins check the recipe: English sourdough muffins – sweet

• 

• 

• 

•