Sourdough English Muffins

1/2 cup sourdough starter (see instructions on 62)

1 cup milk

1/2 cups unsifted regular all-purpose flour

1 tablespoon sugar 3/t teaspoon salt 1/2 teaspoon soda

About 3 tablespoons cornmeal

In a large mixing bowl, combine starter, milk, and 2 cups of the flour; mix together with a large spoon, cover loosely, and set aside at room temperature for about 8 hours or overnight. Mix 1/2 cup of the flour, the sugar, salt, and soda; sprinkle over dough; thoroughly mix in. Turn this very stiff dough out onto a board floured with the remaining 1/2 cup flour; knead for 2 to 3 minutes or until no longer sticky add flour if necessary.

Roll dough out to a 1-inch thickness. Use a 3-inch cutter (a 7-oz. tuna can with ends removed makes a good cutter) to cut out 12 muffins. Place muffins 1 inch apart on a cooky pan or waxed paper which has been sprinkled with cornmeal. Sprinkle more cornmeal over top. Cover with a cloth or waxed paper; set aside in a warm place to rise about 45 minutes.

Bake on a lightly greased electric griddle set at 275°, or in a frying pan over medium heat, for 8 to 10 minutes per side, turn once. Serve warm from the griddle, or split and toast. Makes 12 muffins.


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