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Sourdough English Muffins Recipe

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This recipe for Sourdough English Muffins, by , is from Grammy's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paula Lojak

Category:
Category:

Ingredients:  
Ingredients:  
SOURDOUGH BREADS

COMMUNITY PICK

SOURDOUGH ENGLISH MUFFINS



4.87

 (42)

Recipe by Galley Wench











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SAVE RECIPE

  

50

PEOPLE DISCUSSING

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READY IN:

 12hrs 30mins

YIELD:

 18 muffins

UNITS:

 US

INGREDIENTSNutrition

THE NIGHT BEFORE

1cup proofed sourdough starter

2tablespoons honey

2cups milk, from reconstituted powdered milk (or regular milk)

4cups unbleached white flour

THE NEXT MORNING

1teaspoon baking soda

1 -2cup unbleached white flour

2teaspoons salt (preferably sea salt)

1⁄4cup cornmeal, for sprinkling

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DIRECTIONS

Night Before:

Mix starter, honey and milk in mixing bowl until smooth.

Add 4 cups flour, mixing in 2 cups at a time.

Mix only until the flour is thoroughly wet.

Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.

Next Morning:

Stir down mixture.

Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.

Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.

Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.

Roll dough on floured board to about 1/2 inch thick.

Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.

Place them on wax paper sprinkled with corn meal, taking care that they do not touch.

Sprinkle corn meal over tops of muffins.

Allow to rise in warm place, covered, for about an hour or until risen again.

Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.

Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.

Squish down a bit with spatula and pan bake other side for another 4-5 minutes.

Look like store bought . . . taste even better

Directions:
Directions:
SOURDOUGH BREADS

COMMUNITY PICK

SOURDOUGH ENGLISH MUFFINS



4.87

 (42)

Recipe by Galley Wench











MORE

SAVE RECIPE

  

50

PEOPLE DISCUSSING

Join In Now 

READY IN:

 12hrs 30mins

YIELD:

 18 muffins

UNITS:

 US

INGREDIENTSNutrition

THE NIGHT BEFORE

1cup proofed sourdough starter

2tablespoons honey

2cups milk, from reconstituted powdered milk (or regular milk)

4cups unbleached white flour

THE NEXT MORNING

1teaspoon baking soda

1 -2cup unbleached white flour

2teaspoons salt (preferably sea salt)

1⁄4cup cornmeal, for sprinkling

ADVERTISEMENT

DIRECTIONS

Night Before:

Mix starter, honey and milk in mixing bowl until smooth.

Add 4 cups flour, mixing in 2 cups at a time.

Mix only until the flour is thoroughly wet.

Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.

Next Morning:

Stir down mixture.

Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.

Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.

Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.

Roll dough on floured board to about 1/2 inch thick.

Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.

Place them on wax paper sprinkled with corn meal, taking care that they do not touch.

Sprinkle corn meal over tops of muffins.

Allow to rise in warm place, covered, for about an hour or until risen again.

Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.

Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.

Squish down a bit with spatula and pan bake other side for another 4-5 minutes.

Look like store bought . . . taste even better

 

 

 

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