SOURDOUGH ENGLISH MUFFINS
Sourdough English Muffins
- Cooking Time: 10
- Servings: 15-18
- Preparation Time: 720
- The Night Before
- 1 cup proofed sourdough starter
- 2 tablespoons honey
- 2 cups milk, from reconstituted powdered milk (or regular milk)
- 4 cups unbleached white flour
- The Next Morning
- 1 teaspoon baking soda
- 1-2 cup unbleached white flour
- 2 teaspoons salt (preferably sea salt)
- 1/4 cup cornmeal, for sprinkeling
Mix starter, honey and milk in mixing bowl until smooth.
Add 4 cups flour, mixing in 2 cups at a time.
Mix only until the flour is thoroughly wet.
Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
Stir down mixture.
Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.
Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
Roll dough on floured board to about 1/2 inch thick.
Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
Sprinkle corn meal over tops of muffins.
Allow to rise in warm place, covered, for about an hour or until risen again.
Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking).
Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Turn only once so be sure the one side is cooked before turning.
Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
Look like store bought . . . taste even better!