Sourdough English Muffins

Total Time: 16 hrs 30 mins Preparation Time: 16 hrs Cook Time: 30 mins

Ingredients

• 1 (1/4 ounce) package dry yeast
• 1 teaspoon sugar
• 1/4 cup warm water
• 1/2 cup scalded milk
• 1 cup water
• 1/2 cup sourdough starter
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 4 cups sifted flour (i use 2 cups flour and 2 cups whole wheat)
• 3 tablespoons melted butter
• cornmeal
• oat bran
• wheat germ

Recipe

• 1 the night before, feed sourdough starter as you normally do.
• 2 the next morning take out 1/2 cup starter for use in the muffins.
• 3 sprinkle yeast and sugar over 1/4 cup warm water.
• 4 allow yeast to become bubbly.
• 5 heat milk to lukewarm, add remaining 1 cup water, sourdough starter, baking soda, salt and yeast to large mixing bowl.
• 6 add half the flour and beat well with electric mixer or a wooden spoon.
• 7 cover bowl and let rise to double in bulk, this depends on the weather but takes approximately 45 minutes to 1 hour.
• 8 add melted butter and remaining flour beating and kneading thoroughly.
• 9 cover and again allow to rise until double, approximately 45 minutes.
• 10 turn dough out on board dusted slightly with flour and either corn meal, oat bran or wheat germ.
• 11 flatten with rolling pin to 3/4-inch thickness.
• 12 cut with a 2-1/2 inch diameter cutter, place on cookie sheets that have been sprayed with non-stick cooking spray.
• 13 allow muffins to rest and rise for about 15 minutes or until light.
• 14 spray griddle or heavy skillet with non-stick cooking spray and preheat until water sizzles when dropped on griddle.
• 15 cook the muffins on preheated griddle for approximately 15 minutes, turning several times.
• 16 when ready to serve, split in half with fork, toast lightly and top with favorite toppings.
• 17 note: the preparation time includes feeding the starter overnight.