Prep 12 hrs
Cook 2 hrs
The website I found this on gives credit to chard, who posted it on the KAF Baking Circle. I used my discard sourdough starter when I was feeding it. My starter was still quite young, so I am sure an aged starter will only improve these english muffins. I made them with sugar this time, but will try honey next time. Please note the recipe uses all purpose white flour. If you wish to use whole wheat you may need to add some yeast. I cooked these with the temperature on my griddle set at 300. I did not grease it, although the recipe says you should. I had cut my muffins & had to go out, so they were covered & left to rise for about 3 hours & were fine. I made egg m_muffins with them this morning. My picky daughter gave them her thumbs up!
- 1⁄2 cup sourdough starter
- 1 cup milk
- 2 3⁄4 cups flour
- 1 tablespoon sugar or 1 tablespoon honey
- 3⁄4 teaspoon sea salt
- 1 teaspoon baking soda
- cornmeal or semolina, for dusting
- Night Before:.
- Combine starter, 2 c flour & milk in a large bowl.
- Stir to combine, cover & let stand 8 hours or overnight.
- Baking Day:.
- Stir in sugar, salt & baking soda.
- Add the last 3/4 c flour.
- Knead for 4 - 5 minutes.
- Roll to 3/4" & cut into 4" rounds, knead scraps together & cut or shape last muffins.
- Place on cornmeal or semolina dusted wax paper, dust tops.
- Cover & let rise 1 - 2 hours.
- Heat lightly greased griddle/pan to medium heat, cook 6 - 10 minutes per side.
- Muffins should be a nice golden brown & cooked through.
- Cool on wire rack.
- Fork split & package.