Sourdough English Muffins

Step 1

Night Before:.

Step 2

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

Step 3

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

Step 4

Mix only until the flour is thoroughly wet.

Step 5

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

Step 6

Next Morning:.

Step 7

Stir down mixture.

Step 8

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

Step 9

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.

Step 10

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

Step 11

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

Step 12

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

Step 13

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

Step 14

Sprinkle corn meal over tops of muffins.

Step 15

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

Step 16

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.

Step 17

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.

Step 18

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

Step 19

Look like store bought . . . taste even better!