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Sourdough English Muffins
(recipe, Anna Conley)
- ½ cup starter (mine is a 100% hydration white starter)
- 1 cup milk
- 2 cups AP flour
- 1 TBSP sugar
- ¾ tsp. salt
- 1 tsp. baking soda
- Semolina or cornmeal, for dusting
- 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.
- 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. Roll out to ¾" 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. 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".
- Split with a fork and enjoy with your favorite topping! I don't even toast them if I want to eat them right off the griddle--they don't have that raw taste that storebought english muffins have.