Monday, March 22, 2010

English Muffins

This weekend I made sourdough bread and realized that my starter is getting pretty big. I also decided that since it's going to be around awhile, it needs a name. Betty. Thrifty and useful, just like my starter. Betty has a large home, but I don't like to have the starter get out of hand. I didn't bake last week, and I didn't throw any out, so she was getting a little uppity.

I thought I'd be adventurous, and made sourdough English muffins last night/this morning.

There must be a reason this recipe came up #3 on a Google search: YUM

They were easy to make, too. I don't have a biscuit cutter, but a plastic cup (thin edge) worked just fine. I was worried that I rolled mine too thin, but they turned out just fine. I think if they were too thick they wouldn't cook evenly.

Also, the second side cooked much faster than the first. I was going by the timer and almost burned them!

Straight off the griddle they needed no toasting, but when I snacked on one later they only improved with toasting. Definitely going to hang on to that recipe.

They're partially whole wheat, and I've also started feeding Betty whole wheat to mix it up a little bit (also I was out of white flour at the time.) I don't know if that's by-the-sourdough-book, but then it wasn't that way from Betty's Amish-bread beginnings...

Tonight I started something else new: ginger ale! I can't wait to try it =)

Sourdough English Muffins
Makes about 12
  • 1/2 C starter
  • 1 C milk
  • 2-3/4 C flour - adjust as needed for consistency of your starter
  • 1 Tbsp sugar
  • 3/4 tsp salt
  • 1 tsp baking soda
  • Semolina or cornmeal, for dusting
Combine starter, 2 cups 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, sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes. Roll out to 3/4" 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 or cornmeal 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!

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