- 200g sourdough starter
- 40g agave
- 500g soy milk
- 750g all-purpose flour
- 10g sea salt
- Semolina for coating
Evening of day one:
- Hand mix all ingredients except semolina in a large bowl until fully combined, then cover and allow to sit on the counter for 45 minutes.
- Knead dough by hand for 5 minutes or in a stand mixer with a dough hook for 3 minutes.
- Place dough in large bowl, cover well, and leave out (or in unheated oven) overnight. If your house is under 68* you may want to find a slightly warmer spot. If it’s over 75*, you may want to find a cooler place.
Morning of day two:
- Turn on oven light but no heat.
- Place 1/2 the dough on a lightly floured surface, and press it out to about 1/2” thickness with hands.
- Use a biscuit cutter or ring from a wide-mouthed canning jar to cut muffins.
- You can put scraps together to make more biscuits, but try not to overwork.
- Place muffins on a pan lined with parchment and liberally sprinkled with semolina and sprinkle the tops with semolina.
- Repeat with second half of dough.
- Place pans into oven (with light on) and allow to rise for an hour (if your house is pretty warm, you can just do this on the counter).
- Preheat a non-stick or cast-iron skillet over medium heat.
- Place 4-6 muffins into the skillet spaced 1″ apart.
- Cover and cook each side for 8 minutes, or until medium golden. Press lightly with spatula while cooking to create flat sides. Internal temperature should be 190* minimally at finish.
- Allow to cool at least 5 full minutes (10 is better) until serving. Open by inserting fork around outside edge.
- Once cool, they can be reheated in oven, pan, or toaster.