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!

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.

Mix together,
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
not sticky.
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
griddle.
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.