Sourdough English Muffins

• Baking & Spices

  • 2 3/4 cup All-purpose flour, unbleached
  • 1 tsp Baking soda
  • 1 Cornmeal
  • 3/4 tsp Salt
  • 1 tbsp Sugar

• Dairy

  • 1 cup Milk

• Prepared

  • 1/2 cup Sourdough starter

Found on achickandhergarden.com

Directions

• In a medium/large bowl combine your frothy starter with 2 cups of the flour and the milk.
• Stir to incorporate and cover with plastic.
• Allow this to sit for at least 8 hours. I started this in the morning, the day before, and left it to sit until the morning (about 18 hours.)
• Add the remaining ingredients combine.
• Place the dough on a lightly floured surface and knead (my favorite part !) for 4-5 minutes.
• Roll the dough out to about 3/4 inch.
• Cut out your muffins (I used the top of a glass that was about the right size, dusted with flour) and transfer them to parchment paper that has been lightly dusted with cornmeal.
• Allow them to rest for at least 45 minutes. This is the part that threw off my timing for hubbys breakfast. Sorry again!!
• Before rolling out the remaining dough, allow it to rest for 10 minutes.
• Place the muffins in a skillet, preferably cast iron, preheated to medium heat.
• Cook on each side for 6- 8 minutes.
• I like to eat them fresh without toasting, but toast them before using if they have cooled off.
• Using every scrap of dough, I was able to make 10 full sized muffins and one tiny muffin (couldnt let it go to waste).