Chards Sourdough English Muffins by ancameni

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Chards Sourdough English Muffins
Submitted by ancameni on August 14, 2010 at 1:30 pm

DESCRIPTION
sourdough english muffins

SUMMARY
Yield 0 Source chard File under chard, english muffins, sourdough

INGREDIENTS
• 1/2 cup starter (or maybe 3/4 cup if your starter isn't very active)
• 1 cup milk
• 2 3/4 cups flour (divided use)
• 1 T. sugar
• 3/4 tsp. salt
• 1 tsp. baking soda
• 5 T. approx. corn meal

INSTRUCTIONS
• 1/2 cup starter (or maybe 3/4 cup if your starter isn't very active)
• 1 cup milk
• 2 3/4 cups flour (divided use)
• 1 T. sugar
• 3/4 tsp. salt
• 1 tsp. baking soda
• 5 T. approx. corn meal

• Combine starter, milk and 2 cups flour. Stir well, cover and set out 8 hours or overnight. To proceed, mix 1/2 cup flour, the sugar, salt and soda. Sprinkle over starter mix and stir in. Turn out this fairly stiff dough on remaining flour and knead 4 or 5 minutes until no longer sticky. Use more flour if needed. Roll out to 3/4 inch. Cut about 3 inch rounds. Sprinkle corn meal on baking sheet. Place muffins at least an inch apart on sheet and sprinkle with corn meal. Cover, let rise 45 minutes until dubled. Cook on grill or in skillet about 8 min. per side over med. heat (275) turn once.

• I use a biscuit cutter and get 1 dozen muffins. You might want to use a little less flour for a wetter dough. These muffins have great "griddle spring" and depending on temp of griddle may take a little longer then 8 min. per side.

Try letting the muffins rise in the bowl about 30 minutes before shaping.

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