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Thursday, May 20, 2010

Sourdough English Muffins

These were a very fun treat! The kids and I think they are much better than store bought. Dh even likes them. I used my homemade starter which you can find information for below.

Sourdough English Muffins
Makes about 12
1/2 C starter (mine is a 100% hydration white starter)
1 C milk
2-3/4 C AP flour
1 TBSP sugar
3/4 tsp salt
1 tsp baking soda
Semolina or cornmeal, for dusting

Directions:
1. Combine starter, 2 C of flour and milk in a large bowl. Stir to combine, cover with plastic wrap, and leave out for 8 hours or overnight.
2. After the overnight rest, add remaining flour (I didn't add any), sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes.
3. Roll out to 3/4" and cut with a biscuit cutter into rounds. You can reroll the scraps, but you may need to let the dough rest before cutting more muffins from them.

4. Place muffins on a piece of parchment dusted with semolina and let rest for 45 minutes.



Spray griddle or skillet lightly with spray oil. Heat to medium and cook muffins for about 6-8 minutes on each side, or until browned on the top and bottom and cooked through. These have great griddle spring and rise quite a bit during the "baking".

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