Sourdough English Muffins
This recipe should be started the night before you expect to use it.
Preparation time: Overnight or up to 8 hours, Starter dough required (3 days prep).
Bake time: 0 hrs
1 st part Ingredients:
1/2 cup starter dough 2 cups flour
1 cup scalded milk
1st Part Preparation Night Before:
In a large bowl place a 1/2 cup starter dough add scalded milk and flour. Mix well. Cover bowl with a tea towel. Let stand overnight or up to 8 hours.
Preparation: 1 hr (45 min rise time)
Bake time: 8 – 10 minutes
1/2 cup flour 1 Tbls sugar
3/4 tsp salt 1/2 tsp. baking soda
Mix together flour, sugar, salt and baking soda. Sprinkle over your dough mixing it in well.
Turn dough onto floured cutting board or flat surface (dough will be stiff).
Knead dough 2 to 3 minutes, add flour as necessary. Roll dough out to 3/4″ thickness. Using a large, round, cutter, cut out 12 muffins.
Sprinkle cornmeal on a cookie sheet. Place muffin cut outs on the sprinkled cookie sheet. Sprinkle more cornmeal over the top. Cover with a cloth and let rise about 45 minutes.
Preheat a skillet on medium heat. Lightly grease the skillet. Place muffins in skillet and cook 8 – 10 minutes per side, turning once. When done let cool slightly and then split, butter and place under broiler for a few minutes.