Sourdough English Muffins by Wingboy

[BakerAunt]

Sourdough English Muffins
Submitted by wingboy on February 24, 2004 at 9:34 am

60 ml milk
5 g salt (kosher)
7 g yeast
15 ml water
150 g AP flour
30 g butter
240 g starter (100% hydration)

I mixed the yeast with the water and pitched it along with everything else into the bread machine. I used the dough cycle. It turned out to be like a thick batter. I used greased muffin rings (4) on greased parchment paper on a cookie sheet and filled them about half full. I let them rise until the batter tops the rings. I baked them at 425 for about 25 minutes.

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