SOURDOUGH ENGLISH MUFFINS"For those persons interested in making English muffins with their starters, the following recipe comes from Dolores Casellas. I have made several batches from this recipe, and like the end result."
2 cups milk
1 cup sourdough starter
1 cup cornmeal
3 1/2 cups flour, divided use
1 large egg, beaten
3 tbsp. sugar
1 tsp. baking soda
1 tsp. salt
Combine the milk, starter, cornmeal, and 1 1/2 cups of the flour. Stir to blend ingredients, cover the bowl, and let the mixture stand overnight.
When ready, stir mixture down and add the remaining 2 cups flour, egg, sugar, baking soda and salt. Mix well, then turn out onto a floured surface and knead thoroughly. Roll the dough to a thickness
of no more than 1/2 inch and cut with a large biscuit cutter*.
Cover the muffins. Let them rise at room temperature for 45 minutes.
Bake on a lightly buttered griddle at 300 degrees F for 10 to 12 minutes on each side. Turn only once.
They are equally good served hot from
the griddle or split and toasted.
*To cut the English muffins, I use a large aluminum can (from tomato puree) with both ends removed.
TO MAKE AHEAD:If you are refrigerating the unbaked muffins (up to 24 hours), place them on cookie sheets, covered with plastic wrap. When you take them out of the refrigerator let them come to room temperature, and then rise for 45 minutes before baking.
From: rec.food.sourdough / Deborah Branton
Source:
Dolores Casella