The Farming Wife's Sourdough English Muffins

Ingredients

2 teaspoons yeast
2 cups milk
1 cup cornmeal
2 tablespoons cane sugar
2 teaspoons salt
2 teaspoons baking soda

Preparation

1
Combine milk, sugar and yeast in large mixing bowl
2
Add sourdough starter and mix until combined
3
Add 3 cups of flour and the salt, stir with wooden spoon until well combined
4
Cover and let rise in warm place for 1 hour
5
Stir down and add remaining flour to make a very soft dough
6
On floured surface, knead gently until you have a workable, but soft dough
7
Divide dough into 16 equal pieces
8
Form each piece into a ball and flatten to 1/2 inch thick
9
Dip each side of flattened muffin into cornmeal to coat thickly
10
Place coated muffins onto cookie sheet that is also thickly sprinkled with cornmeal
11
Let rest in warm area for 1 hour
12
Heat a dry, iron skillet on medium heat
13
When hot, place three muffins gently into skillet
14
Set timer for 6 minutes and allow muffins to crisp up (they will double in size and become very tall)
15
Very gently flip muffin over to brown remaining side for 2 more minutes
16
Remove from heat and place on a platter
17
Cover with dish towel to hold in heat so muffins cool slowly
18
To eat, split with fork and toast before serving

Tools

 



Comments

Fred Rhoades's picture

This is a wonderful recipe. I use half whole wheat flour. What is the baking soda on the recipe for? It is not called for in the instructions and, anyway, the recipe works fine without this ingredient.

Amy Jeanroy's picture

I am so glad you liked it, Fred. The Baking Soda is to sweeten the Sour dough's tanginess. Sometimes it can be too sour for some people, especially if it is a well established starter that might need to be fed.

Warmly,

Amy J

About

These muffins will change the way you think about breakfast. Hearty and filling, your whole family will love them.

Yield:

16 large English muffins

Added:

Saturday, May 21, 2011 - 8:15pm

Creator:

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