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Sourdough Starter
$7.50
International
$6.00 USA |
Sourdough English Muffins
At night, mix fresh active starter with flour and water: Let it sponge overnight (8-12 hours)
1/2 cup starter
2 cups white flour
1 cup water
In the morning add the following:
1/4 tsp. baking soda
1 tsp salt
2 Tbsp. white sugar
1 cup flour
Mix and knead the dough adding just enough flour to keep the dough workable. Try to maintain a very moist and soft dough. Cover the dough and allow it to rest 10-15 minutes.
Cover a cookie sheet with wax paper or a non-stick silicone sheet then sprinkle it with cornmeal. Roll out the dough to about 1/2 inch on a lightly floured surface. Cut out circles (about 3 inches across). Place the circles on the cornmeal covered cookie sheet. Keep them separate because they will expand. Sprinkle them with more corn meal.
Cover and allow the English muffins to rise for about 1 hour. Don't be too disappointed if you don't see much action, the English muffins will rise as they bake. Preheat a griddle to low-medium heat (a non-stick fry pan works well). Brush the griddle lightly with butter. With a quick sure hand, use a pancake turner (spatula) to lift the English muffins, one at a time, and place them on the griddle. Don’t allow them to touch each other. Cook about 5-6 minutes on the first side. After 3 minutes, lift the edges to see if they are browning too fast or not at all. Adjust the heat if necessary. Turn to the other side and cook 5-6 minutes. (Total cooking time is about 10-12 minutes). Fork split the muffins to enjoy the best texture with lots of buttery holes inside.
Makes about 10-12 English muffins.
