Sourdough English Muffins

Nothing beats homemade muffins fresh off the griddle. These are light and airy. The recipe calls for 1 package dry yeast, depending on how active your sourdough is you may choose to eliminate it. As all sourdough is somewhat different experiment and see what works best for you. I use an alaskan sourdough recipe. For mixing the dough i used my kitchenaid mixer and dough hook. This recipe comes from best of the best from alaska cookbook and i have made minor adjustments for personal taste.

Steps

The night before , feed sourdough starter as you normally do.

The next morning take out 1 / 2 cup starter for use in the muffins.

Sprinkle yeast and sugar over 1 / 4 cup warm water.

Allow yeast to become bubbly.

Heat milk to lukewarm , add remaining 1 cup water , sourdough starter , baking soda , salt and yeast to large mixing bowl.

Add half the flour and beat well with electric mixer or a wooden spoon.

Cover bowl and let rise to double in bulk , this depends on the weather but takes approximately 45 minutes to 1 hour.

Add melted butter and remaining flour beating and kneading thoroughly.

Cover and again allow to rise until double , approximately 45 minutes.

Turn dough out on board dusted slightly with flour and either corn meal , oat bran or wheat germ.

Flatten with rolling pin to 3 / 4-inch thickness.

Cut with a 2-1 / 2 inch diameter cutter , place on cookie sheets that have been sprayed with non-stick cooking spray.

Allow muffins to rest and rise for about 15 minutes o.

Ingredients

dry yeast, sugar, water, milk, sourdough starter, baking soda, salt, flour, butter, cornmeal, oat bran, wheat germ