Sourdough English Muffins
| Yield |  | ||
|---|---|---|---|
| Source | Karen Dostal | ||
| Prep time | 45 minutes | ||
| Recipe Type | Breakfast/Brunch Bread |
| 1 | Cup | sourdough starter |
| 2 | Cup | milk |
| 1 | Cup | cornmeal |
| 5 | Cup | flour |
| 3 | Tablespoon | sugar |
| 1 | Teaspoon | salt |
| 1 | Teaspoon | baking soda |
| 1 | eggs |
Combine starter, milk, cornmeal and 1 1/2 cup flour, stir to blend ingredients, cover bowl, let stand overnight.
When ready, stir mixture down and add the rest of flour and all ingredients.
Mix well, then turn out onto a floured board and knead thoroughly. Roll the dough to a thickness of no more than 1/2" and cut with a large biscuit cutter.
Cover muffins and let rise at room temperature for 45 minutes.
Bake on lightly buttered griddle at 300 for 14-16 minutes on each side.
Turn only once.
We made this recently and they were easy to make and so delicious!
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