One of my families favorite recipes using Sourdough are English Muffins. After having made your own I guarantee that you will NEVER purchase them from a store again.
1 Cup active starter
2 Cups warm milk
5-1/2 Cups flour
2-1/2 Tablespoons sugar
1 Teaspoon baking soda
1-1/2 Teaspoons salt
6 Tablespoons cornmeal
The day before, mix the starter, warm milk, and 4 cups of the flour in a large bowl. Cover and set aside in a warm place 8 hours or overnight. The longer it sits, the more sour your muffins will be.
The next day your sponge should look like this.
Mix the remaining dry ingredients, except the cornmeal with 1 cup of the remaining flour and stir into the dough. It should be very stiff. Turn the dough out onto the counter and sprinkle with the remaining flour. Knead until smooth and no longer sticky, about 2-3 minutes. Add more flour if necessary.
Dough after kneading.
Roll out 3/4" thick and cut into rounds. (I use a mug) Place on cookie sheets that have been sprinkled with corn meal and then sprinkle more over the tops. Cover with a cloth and set aside in a warm place to rise for about 45 minutes.
Bake on a griddle that has been sprinkled with corn meal over medium heat for about 8 to 10 minutes per side.
Use a fork to split them.
Look how beautiful they are!
Makes 2 dozen
Freezes well, unless your family devours them immediately.
I'll be over soon! Please save me some. :) They are even better then they look. Thanks for sharing the receipe...now I just need s starter. (hint, hint).
ReplyDeleteYou really are an amazing cook, and quite a good blogger. Your post is really well done, I like how you documented the process with pictures.
ReplyDeleteSabrina I found your blog via Sharon Huish's blog. I think I told you that I grew up with their family. I am so excited to have found your blog!!! We have a blog too I have kept one since the girls were babies!! Our blog address is www.binghamalley.blogspot.com Can't wait to read more of your blogs and your yummy recipes
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