Sourdough English Muffins Recipe

Ingredients

• 1 (1/4 ounce) package dry yeast
• 1 teaspoon sugar
• 1/4 cup warm water
• 1/2 cup scalded milk
• 1 cup water
• 1/2 cup sourdough starter
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 4 cups sifted flour (I use 2 cups white flour and 2 cups whole wheat)
• 3 tablespoons melted butter
• cornmeal
• oat bran
• wheat germ

Instructions

1. The night before, feed the sourdough starter as usual.
2. The next morning, take out 1/2 cup of the starter for the muffins.
3. Sprinkle 1 (1/4 ounce) package of dry yeast and 1 teaspoon of sugar over 1/4 cup of warm water; let it sit until bubbly.
4. Heat 1/2 cup of scalded milk until lukewarm, then mix in 1 cup of water, the sourdough starter, 1/4 teaspoon of baking soda, 1 teaspoon of salt, and the yeast mixture in a large mixing bowl.
5. Add half of the 4 cups of sifted flour and beat well using an electric mixer or a wooden spoon.
6. Cover the bowl and let it rise until it doubles in size, which can take about 45 minutes to 1 hour depending on the weather.
7. Once risen, add 3 tablespoons of melted butter and the remaining flour, mixing well and kneading thoroughly.
8. Cover the dough again and allow it to rise until doubled, approximately another 45 minutes.
9. Turn the dough out onto a board that is lightly dusted with flour, cornmeal, oat bran, or wheat germ.
10. Flatten the dough with a rolling pin to about 3/4-inch thickness, then cut out circles using a 2-1/2 inch diameter cutter.
11. Place the muffins on cookie sheets sprayed with non-stick cooking spray and let them rest for about 15 minutes or until light.
12. Spray a griddle or heavy skillet with non-stick cooking spray and preheat until water sizzles when dropped on it.
13. Cook the muffins on the preheated griddle for about 15 minutes, turning several times until golden brown.
14. When ready to serve, split the muffins in half with a fork, toast lightly, and add your favorite toppings.