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Sourdough English Muffins

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  Skim milk powder 1 Cup (16 tbs)
  Water 3 Cup (48 tbs)
  Starter 1 Cup (16 tbs)
  Whole wheat flour 10 Cup (160 tbs)
  Dry yeast 3 Teaspoon
  Honey 1 Tablespoon
  Oil 4 Tablespoon
  Salt 3 Teaspoon
  Cornmeal 1⁄4 Cup (4 tbs)
  Butter 3⁄4 Pound

Combine skim milk powder and water with a wire whisk and heat to boiling point.
Cool to lukewarm.
When milk is lukewarm, add sourdough starter and gradually stir in 4 cups of the whole wheat flour until it is thoroughly mixed.
Leave in a warm place overnight.
In the morning, stir down the mixture and add yeast, honey, oil, salt and remaining 6 cups of flour.
Turn out onto light floured board and knead for 10-12 minutes.
Sprinkle floured board with cornmeal and roll out dough to thickness of English muffins (about 2/3 inch).
Cut with large round cutter and place on cookie sheet to rise for an hour in a warm place.
Heat iron skillet to medium low heat, lightly grease it with butter and bake muffins approximately 12 minutes on each side.
Be very careful not to burn them.
If the heat is too high, they may not bake evenly inside before browning too much on the outside.

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