Sourdough English Muffins 2Posted in : Muffins on by : Daphne
About 3 tablespoons cornmeal In a large mixing bowl, combine starter, milk and 2 cups of the flour; mix together with a large spoon, cover loosely and set aside at room temperature for about 8 hours or overnight.
Mix 1/2 cup flour, sugar, salt and baking soda; sprinkle over dough; thoroughly mix in. Turn this very stiff dough out onto a board floured with remaining 1/4 cup flour; knead for 2 to 3 minutes or until no longer sticky, adding flour if necessary.
Roll dough out to a 3/4 inch thickness. Use a 3 inch cutter (we used a tuna can, (7-ounce) size, with ends removed) to cut out 12 muffins. Place muffins 1 inch apart on a baking sheet or wax paper that has been sprinkled with cornmeal.
Sprinkle more cornmeal over top. Cover with a cloth or wax paper; set aside in a warm place to rise, about 45 minutes.
Bake on a lightly greased electric griddle set at 275 degrees, or in a frying pan over medium heat, for 8 to 10 minutes per side, turning once. Serve warm from the griddle, or split and toast.
Refrigerator variation: Follow directions above until you have muffins on baking sheet and covered. Leave at room temperature about 30 minutes, then refrigerate for about 8 hours or overnight. Bake in the morning as directed, adding 2 minutes to baking time per side.