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Sourdough English Muffins

This Sourdough English Muffins recipe uses Yeast, Lukewarm Water F To, Basic Sourdough Starter, Instant Nonfat Dry Milk, and Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 1 pkg
• 1/2 cup
• 1/2 cup
• 1/3 cup
• 2 1/2 tsp
• 3/4 tsp
• 3/4 cup
• 1/2 cup

Method (preview)

1. 1

   Transfer dough to greased bowl, turning to coat all surfaces.

2. 2

   Cover with plastic and let stand in warm draft-free area until doubled, 1 to 1 1/2 hours.

3. 3

   Sprinkle work surface and baking sheet with cornmeal.

4. 4

   Punch dough down and turn out onto surface.

5. 5

   Roll to thickness of about 1/2 inch.

6. 6

   Cut into rounds using 3-inch cutter.

7. 7

   Place rounds cornmeal side up on baking sheet.

8. 8

   Cover and let stand in warm draft-free area until almost doubled, about 1 hour.

9. 9

   Preheat griddle to 275 F; grease lightly.

10. 10

    Cook muffins on both sides until lightly browned, turning once, about 10 minutes per side.

11. 11

    Transfer to wire rack and let cool.

12. 12

    Store in airtight plastic bags.

13. 13

    Split and toast just before serving.