Sourdough English Muffins

Rev 0.55, last revised:  25-Jul-07

Some years back, this recipe found me.  While it seems to work fine, I've not made it all that often.  But, someone requested a sourdough English Muffin recipe, and here it is.

Yield:  Rolled approximately a 1/2 inch thick, this recipe makes about 9, 3-1/4 inch muffins.  Here's a picture taken by a friend of his results.

Directions:

Mix and let stand at room temperature overnight.  Then add:

Make a pile on the counter of the final dry ingredients--EXCEPT the cornmeal.  Dump the sponge made in the first step onto this pile.  Mix and then knead for several minutes (I use the S&F method like I do with my bread).  If needed, add flour until the dough is just no longer sticky (hard to roll if you don't).

Roll the dough out about a 1/2 inch thick.  Cut out muffins with a 3 to 3-1/2 in muffin cutter (or use a floured glass like I do).  If you're careful you can reuse the scraps.  Just take care to not get too much flour on them, or they won't bind.

Scatter the cornmeal on the counter, and gently press your muffins in it, flipping them in order to coat both sides.

Set aside and allow to rise by double or so in a warm place (never over 95F!)...depending on the temperature and the activity of your starter, up to several hours may be needed.  Be sure to keep them covered so that the muffins don't dry out.

Bake on a lightly greased griddle or frying pan over medium heat for about 8 minutes/side.

Enjoy with fresh butter and any good fruit jam, or honey.