Sourdough English Muffins

Sourdough English Muffins

1/2 cup starter
1 cup milk
2 cups flour (I use mostly whole wheat flour when I make these)

Mix together, cover loosely and set out overnight on countertop.

Then the next morning (or much later that day) mix these four ingredients in a bowl:
1/2 cup flour
1 T. sugar
3/4 tsp. salt
1/2 tsp. baking soda

Sprinkle this mixture over dough and mix in.  It takes a while to mix it all in.  I do this by kneading it on the counter until it's not sticky anymore.  Then roll out to 3/4 inch thickness and cut with a 3" cookie cutter (or cup), it makes 12 muffins.  Then place on cornmeal sprinkled cookie sheet.  Sprinkle cornmeal on top, or just turn them once to coat both sides.  Then cover the muffins and allow them to rise for about an hour. 

Then bake them on lighly greased electric griddle with a lid or pan on top to trap the steam.  Bake at 275 degrees with a lid on.  They bake 10 minutes on each side.


Tiff's Tips:  I always double the recipe and then freeze the extras (after cutting them in half so they are easier to get apart).  These are a little bit of work, but I think they are worth it!