The Farming Wife's Sourdough English Muffins
Ingredients
2 teaspoons yeast
1 cup sourdough starter
2 cups milk
4 cups all purpose flour
1 cup cornmeal
2 tablespoons cane sugar
2 teaspoons salt
2 teaspoons baking soda
Preparation
2
Add sourdough starter and mix until 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
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)
16
Remove from heat and place on a platter
18
To eat, split with fork and toast before serving
Tools
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:
May 21, 2011
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