These sourdough English muffins are a great bread alternative. I have spent months perfecting this recipe. Due to the long proofing period, much of the carbohydrates are metabolized by the starter, resulting in a lower glycemic index and gluten level. The long fermentation process also breaks down the flour, making more of the minerals readily available for absorption by the body.
Make enough levain from the starter. The levain should be very active. This can be done the night before or 6 hours before making the dough depending on the maturity of your starter.
Make Dough
Warm milk until lukewarm ~80 degrees farhrenheit.
In a mixing bowl, disperse levain in the warm milk.
Add all purpose flour, bread flour and kefir
Mix by hand until all ingredients are incorporated.
Let rest for 30 minutes
Add butter, salt and sugar. Mix with hand until incorporated.
Using dough hook, place dough in stand mixer bowl and knead for 7 minutes on medium speed.
Let rest for 20 minutes
Knead again for 7 minutes on medium speed.
Remove dough from bowl and turn it onto a floured surface
Divide dough into 12 equal pieces by weight. (~67 grams each)
Shape dough into circles about ½" (1.25 cm) tall and about 3" wide (7.5 cm)
Place each circle on a tray, dusted with semolina or corn flour. Sprinkle the tops with additional semolina or corn flour.
Place in a plastic bag and let rest in the refrigerator overnight for 12 hours.
Remove from refrigerator and let it come to room temperature for 1 hour.
Cook on griddle
Preheat griddle or skillet with a lid on medium heat.
Place English muffins with sufficient space for expansion. Cover with lid.
After 3-4 minutes, turn English muffins over and cook the other side. Cook for another 3-4 minutes.
Cool English muffins on a rack.
Using a fork, insert it into the English muffins around its circumference to separate.