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LOCATION: Recipes >> Breads Pancakes >> Sourdough English Muffins

Print this Recipe    Sourdough English Muffins

1 c starter
2 c milk
1 c cornmeal
3 1/2 c flour
1 large egg
3 T sugar
1 t salt
1 t soda
1 t soda

Combine the starter, milk, cornmeal, and 1.5 cups of the flour.
Stir to blend ingredients, cover the bowl, and let the mixture
stand overnight. When ready, stir mixture down and add the rest
of the flour and all the other ingredients. Mix well, then turn
out onto a floured surface and knead thoroughly.

Roll the dough to a thickness of no more than 0.5 inch and cut with
a large biscuit cutter. Cover the muffins. Let them rise at room
temperature for 45 minutes. Bake on a lightly buttered griddle at
300 degrees for 10 to 12 minutes on each side. Turn only once.
They are equally good served hot from the griddle or split and
toasted.

If you are refrigerating the muffins (up to 24 hours), place them
on cookie sheets, covered with plastic wrap. When you take them
out of the refrigerator let them come to room temperature, and then
rise for 45 minutes before baking.

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