Recipes from a family farm
Sourdough English Muffins
Once you try these, you will be making them all the time!
½ c. sourdough starter
1 c. milk
1 Tbs. of honey
About 2¾ c. unbleached all-purpose flour
1 Tbs. sugar
¾ tsp. salt
1 tsp. baking soda
A little cornmeal for dusting
The night or morning before you plan to cook the muffins, combine starter, 2 cups flour, honey, and milk in a large glass or stone bowl. Stir to combine, cover with a clean dish towel, and leave out for 8 hours or overnight. (It will bubble up some, so make sure your bowl isn’t too small.)
After the overnight rest, add sugar, salt, and baking soda. Mix well. Turn onto a lightly floured surface and knead for 4-5 minutes adding flour as necessary. Roll out to ¾" thick and cut with the large biscuit cutter. Re-roll scraps until you have cut them all out. Place cut muffins on a piece of parchment paper dusted with cornmeal. Cover with a clean dish towel and let rest for 45 minutes.
Heat griddle or frying pan to about 325°. Cook muffins for 6-12 minutes on each side, or until browned and not soft to the touch in the middle. Be careful not to burn them, as that is very easy if the heat it too high (or you forget about them!) These are delicious hot off the griddle or toasted, topped with butter and jam! Makes 12.