The Farming Wife's Sourdough English Muffins
These muffins will change the way you think about breakfast. Hearty and filling, your whole family will love them. NOTE: Add the baking soda if your sourdough mixture is too tangy. We like it sour, but you may like it a bit sweeter. The ingredient is optional.
Total Steps
18
Ingredients
8
Tools Needed
8
Related Article
http://www.fureyandthefeast.com/2009/02/en-papillote/Ingredients
- 2 teaspoons salt
- 2 teaspoons baking soda(optional)
- 2 tablespoons cane sugar
- 4 cups all purpose flour
- 1 cup cornmeal
- 2 cups milk
- 2 teaspoons yeast
- 1 cup sourdough starter
Instructions
Step 1
Combine milk, sugar, and yeast in a large mixing bowl.
Step 2
Add sourdough starter and mix until combined.
Step 3
Add 3 cups of flour and the salt, stir with a wooden spoon until well combined.
Step 4
Cover and let rise in a warm place.
Step 5
Stir down the dough and add remaining flour to make a very soft dough.
Step 6
On a floured surface, knead gently until you have a workable, but soft dough.
Step 7
Divide dough into 16 equal pieces.
Step 8
Form each piece into a ball and flatten to 1/2 inch thick.
Step 9
Dip each side of the flattened muffin into cornmeal to coat thickly.
Step 10
Place coated muffins onto a cookie sheet that is also thickly sprinkled with cornmeal.
Step 11
Let rest in a warm area.
Step 12
Heat a dry, iron skillet on medium heat.
Step 13
When hot, gently place three muffins into the skillet.
Step 14
Set a timer for 6 minutes and allow muffins to crisp up (they will double in size and become very tall).
Step 15
Very gently flip the muffins over to brown the remaining side.
Step 16
Remove from heat and place on a platter.
Step 17
Cover with a dish towel to hold in heat so muffins cool slowly.
Step 18
To eat, split with a fork and toast before serving.