Monday, November 21, 2011
Sourdough English Muffins
Ever since I learned to make these muffins (first hand from Mary Ann Wilcox), I have made these exclusively homemade ever since. Vivian loves them - which says a lot, because she is the pickiest eater in our family. They are so good fresh! I will never go back to store bought.
cover loosely, set out overnight:
½ c sourdough starter (once you have a starter, your set)
1 c milk
2 c flour
Next AM mix together in a small bowl:
½ c flour ¾ t salt
1 T sugar ½ t soda
1. Sprinkle over dough and mix in.
2. Turn out onto floured board and knead for 2 or 3 minutes or till
3. Roll out to ¾ inch.
4. Use 3” cutter; cut out 12 muffins.
5. Place on corn meal sprinkled cookie sheet.
6. Sprinkle corn meal on top.
7. Cover and set aside to rise about 1 hour.
8. Lift muffins off baking sheet and place on lightly greased
9. Bake for 10 minutes on each side at 275 degrees with a lid on.
Yield: 1 Dozen Rolls
Note: An electric skillet works the best because the temperature is consistent and it steams the muffins.
Tiff's Tips: I make these using mostly freshly ground whole wheat - they are wonderful. I always make a double batch and put the extra dozen in the freezer for later.