Buttermilk English muffins
PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION + STANDING) MAKES 16
You will need to start this recipe a day ahead.
1 cup (170g) instant polenta
1⅔ cups (410ml) boiling water
½ cup (125ml) buttermilk
1½ tablespoons white wine vinegar
4 teaspoons (14g) dried yeast
3 teaspoons fine sea salt flakes