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This article is from the collection of
recipes from the Sourdough Mailing List, by David Adams with
numerous contributions by others.
603a Sourdough English Muffins
# From dadams@cray.com (David Adams)
These recipes were given to me by a neighbor lady.
Sourdough English Muffins
2 C flour 1 t soda
2 C milk 2 T oil
1/2 C starter 1 pkg. dry yeast
2 T. sugar 3-4 C flour
2 t salt cornmeal
Beat 2 C flour, milk, starter, sugar, salt and soda in
large bowl (not metal) until smooth. Cover with wax paper and
let stand in warm place 18 hours. Add oil and yeast, stir
until blended. Mix in flour to make medium stiff dough.
Turn onto lightly floured board and knead until smooth and
satiny, 8-10 min. Sprinkle board with cornmeal and roll
3/8" thick. Cut with floured cutter. Cover, let rise at
room temp. until doubled (45 min.) Bake slowly on lightly
greased preheated 275 deg. F. griddle or skillet 10-15 min.
on each side, turning once. To serve, split and toast.
Makes 18 3" muffins.
dca> I might suggest omiting the yeast and increasing the rising
time to 2-3 hours.
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food, recipe, sourdough, starter, bread, pancake, muffin, bagel, rye
