Sourdough English Muffins
Ingredients
|
The Night Before |
| 1 cup |
Sourdough Starter |
| 2 Tbs |
Honey |
| 2 cup |
Milk |
| 4 cup |
Flour |
|
The Next Morning |
| 1 tsp |
Baking Soda |
| 2 tsp |
Salt |
| 1-2 cup |
Flour |
|
Cornmeal |
Instructions
- Yield:
- 20 Muffins
- Prep time:
- Cook time:
- Ready in:
- Recipe Type:
- Bread
- Breakfast
- Making the sponge
- Mix starter, honey and milk in mixing bowl until smooth. Add 4 C flour, 2 C at a time, and mix in. There's no need for gluten development now, so do not whip-just get all the flour thoroughly wet. Cover with clean towel and leave at room temperature in a draft free place.
- Making the final dough, kneading
- Stir down mixture (it will have risen considerably). If it has risen too high and fallen, no problem, just stir down the rest of the way. Sprinkle a scant teaspoon baking soda and 2 teaspoons sea salt over the surface of the dough and work in.
- Flour your board with 1 C flour or more (up to 2 C), until dough is medium stiff - enough to roll out.
- Once you have enough flour in (I go by feel-never too dry and always moist) and the dough longer sticks to your hands, give it a 5 minute kneading.
- Shaping and Final Rise
- Get 2 baking sheets or jelly roll pans and line with waxed paper-sprinkle corn meal over both.
- Flour board again and lightly roll dough to about 1/2 inch thick. Take a 3 inch round cutter ( a bit larger diameter, different shapes, OK) and cut as many rounds as you can-rolling the left over and cutting more until the dough is all used up. Try to keep them very uniform in thickness and diameter.
- As you cut each round, place on cornmealed wax paper-don't allow raw muffins to touch--they will stick. When all rounds are cut, sprinkle corn meal over tops of muffins.
- Allow to rise in warm place, covered, for about an hour or until risen again.
- Cooking - This Was The FUN Part!
- Preheat a griddle (I used a non stick T-Fal 12 inch griddle pan) with a TINY bit of butter, until butter sizzles. Use a low flame or heat setting so inside pan bakes and outside does not burn. Pan bake one side for about 4 minutes and turn. Squish down a bit with spatula and pan bake other side for about 4 minutes. Turn only once so be sure the one side is cooked before turning.
Tips for Success
- Cooking Tips
- Ingredient Tips
Reviews
Source Information
Classic Sourdoughs, A Home Baker's Handbook, Mike Avery,
- Another recipe stolen from the net. This time, it's Jo-Ann who provided this stunning English Muffin Recipe. The taste is awesome. My son, who doesn't like English Muffins had 3 of them for breakfast. The next day we made Eggs Benedict, and he announced he liked the English Muffins better "without all that stuff on them".
- (Recipe from: Bake Your Own Bread & Be Healthier-Stan & Floss Dworkin)
