SOURDOUGH ENGLISH MUFFINS
Baked and ready to toast and eat
The batter has risen and then cut into rounds then placed on
a griddle for baking.....one side at a time.
The English Muffins are rising as they bake...they don't look like
English Muffins yet but wait....
Flipped and baking on the second side - they now resemble
As I stand there I can see them puffing up nicely....almost
time to sample
SOURDOUGH ENGLISH MUFFIN RECIPE
3/4 cup sourdough starter (see recipe below)*
1 cup warm milk
1 Tbsp honey
2 cups unbleached flour
(additional ingredients below)
Mix starter, milk, honey and 2 cups unbleached flour.
Stir well. Cover bowl with a a damp cloth and a plate and let rise in a warm
place overnight. (I put it in my gas oven with the light on)
In the morning, stir in a mixture of :
1/2 cup unbleached flour
1 tsp salt
1/2 tsp baking soda
2 Tbsp wheat germ ( In one batch I used whole wheat flour)
Turn this out onto a floured board or counter and knead about 2 minutes.
Pat the dough out to a 9 inch circle (1/2 inch thick)
Cut muffins out with a muffin ring or use a glass or round cookie cutter
and set on a board that has been sprinkle with cornmeal. Cover and
let rise 30 minutes. Preheat griddle to medium-hot. I had mine on 350 degrees.
Transfer muffins to the griddle with a egg turner and bake for 8 minutes
per side. Cool on a wire rack. These are chewy and they're best split,
rather than sliced before toasting.
This makes 10 - 12 English Muffins
*Sourdough Starter Recipe
2 potatoes, peeled and cubed
2 cups water
1 Tbsp yeast
1/4 cup warm water
2 cups unbleached flour
Boil the potatoes in 2 cups water, then puree all together in a blender.
Cool the potato slush to lukewarm.
In the meantime sprinkle the yeast onto 1/4 cup warm water
and let rest for 10 minutes
Add the yeast mixture to the potato slush and stir in the flour.
Cover loosely and set in a warm place for at lest 24 hours
(up to two days) or until it bubbles up nicely.
Yield: 3 cups starter.
Each time you use part of the starter replace with an equal amount of water and flour.
I.E. if you use 1 cup, stir in 1 cup water and 1 cup flour to replenish the starter.
Cover it and leave it in a warm place or 2-3 hours until it is covered with bubbles.
Store the starter in the refrigerator and replenish it every 3-4 days, even if you don't bake with it.
Give some to a friend.
If your starter develops an off smell or has turned grey, throw it out and start over.
This recipe is from ' The Country Bread & Soup Book'.
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