Sourdough English Muffins
By: Jenny Richards
Published: Sunday, March 14, 2010 - 6:29pm

Ingredients




1/2 cup sourdough starter
1 cup milk
2 cups +¾  AP flour
1 teaspoon sugar
3/4 teaspoon salt
1 teaspoon baking soda
semolina for dusting

Preparation

1 Combine starter, 2 cups of the flour, and milk in a large bowl. Leave out for 8 hours or overnight. Note: I left mine at room temperature for nearly 14 hours, but our house stays at a steady 64 degrees or so. 2 Add the remaining flour, sugar, salt, and baking soda and mix well. 3 Knead 4 - 5 minutes or until the dough comes together. 4 Roll out to about 1" thick and cut into circles using a biscuit cutter.  Note: I tried both cut and rolled rounds and found the cut rounds worked better. The sliced edges of the biscuit seem to allow a more even expansion during baking. The rolled ones tended to favor one side for expanding, resulting in little explosion-looking muffins. One half of the muffin was puffy, the other not so much. 5 Place the cut rounds on a semolina-dusted baking sheet and rest for 45 minutes. 6 Heat a griddle or a cast iron pan on medium low.  Note: You want a steady but not overpowering heat. I turned the burner to about 3+1/2. 7 Griddle bake each round for 6 - 8 minutes, flipping the first time after about 3 minutes.  Note: Resist the urge to flip before this time or the middle may not get cooked all the way through.

About


With extra sourdough starter ready to throw away, I decided to make some English muffins. I love having pre-made breakfast goodies in the freezer that we can pop into the toaster before work or on lazy Saturday mornings.