Who doesn't love English muffins? Homemade sourdough muffins seem even more scrumptious, and some of the taste-testers here had to admit that these crusty, chewy, tangy gems were some of the best they'd ever eaten.

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Name: Sourdough English Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: not set
Ingredients: 2 tablespoons sugar; 2 cups warm water (110�F-115�F); 1 tablespoon active dry yeast or instant yeast; 1 cup sourdough starter fed or unfed; fed will give you a more vigorous rise; 7 cups King Arthur Unbleached All-Purpose Flour; 1/2 cup Baker's Special Dry Milk or nonfat dry milk; 1/4 cup (4 tablespoons) butter at room temperature; 1 tablespoon salt; 1/4 teaspoon sour salt (citric acid) optional; for enhanced sour flavor; semolina or cornmeal for coating; 7/8 ounce sugar; 16 ounces warm water (110�F-115�F); 1 tablespoon active dry yeast or instant yeast; 8 1/2 ounces sourdough starter fed or unfed; fed will give you a more vigorous rise; 29 3/4 ounces King Arthur Unbleached All-Purpose Flour; 1 1/2 ounces Baker's Special Dry Milk or nonfat dry milk; 2 ounces butter at room temperature; 1 tablespoon salt; 1/4 teaspoon sour salt (citric acid) optional; for enhanced sour flavor; semolina or cornmeal for coating; 25 g sugar; 454 g warm water (110�F-115�F); 1 tablespoon active dry yeast or instant yeast; 241 g sourdough starter fed or unfed; fed will give you a more vigorous rise; 843 g King Arthur Unbleached All-Purpose Flour; 43 g Baker's Special Dry Milk or nonfat dry milk; 57 g butter at room temperature; 1 tablespoon salt; 1/4 teaspoon sour salt (citric acid) optional; for enhanced sour flavor; semolina or cornmeal for coating

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INGREDIENTS

2 tablespoons sugar
2 cups warm water (110�F-115�F)
1 tablespoon active dry yeast or instant yeast
1 cup sourdough starter ; fed or unfed; fed will give you a more vigorous rise
7 cups King Arthur Unbleached All-Purpose Flour
1/2 cup Baker's Special Dry Milk or nonfat dry milk
1/4 cup (4 tablespoons) butter ; at room temperature
1 tablespoon salt
1/4 teaspoon sour salt (citric acid) ; optional; for enhanced sour flavor
semolina or cornmeal ; for coating
7/8 ounce sugar
16 ounces warm water (110�F-115�F)
1 tablespoon active dry yeast or instant yeast
8 1/2 ounces sourdough starter ; fed or unfed; fed will give you a more vigorous rise
29 3/4 ounces King Arthur Unbleached All-Purpose Flour
1 1/2 ounces Baker's Special Dry Milk or nonfat dry milk
2 ounces butter at room temperature
1 tablespoon salt
1/4 teaspoon sour salt (citric acid) ; optional; for enhanced sour flavor
semolina or cornmeal ; for coating
25 g sugar
454 g warm water (110�F-115�F)
1 tablespoon active dry yeast or instant yeast
241 g sourdough starter ; fed or unfed; fed will give you a more vigorous rise
843 g King Arthur Unbleached All-Purpose Flour
43 g Baker's Special Dry Milk or nonfat dry milk
57 g butter at room temperature
1 tablespoon salt
1/4 teaspoon sour salt (citric acid) ; optional; for enhanced sour flavor
semolina or cornmeal ; for coating

dozen large muf

INSTRUCTIONS

See original recipe: http://www.kingarthurflour.co...

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NOTES

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Sourdough English Muffins

2 tablespoons sugar
2 cups warm water (110�F-115�F)
1 tablespoon active dry yeast or instant yeast
1 cup sourdough starter fed or unfed; fed will give you a more vigorous rise
7 cups King Arthur Unbleached All-Purpose Flour
1/2 cup Baker's Special Dry Milk or nonfat dry milk
1/4 cup (4 tablespoons) butter at room temperature
1 tablespoon salt
1/4 teaspoon sour salt (citric acid) optional; for enhanced sour flavor
 semolina or cornmeal for coating
7/8 ounce sugar
16 ounces warm water (110�F-115�F)
1 tablespoon active dry yeast or instant yeast
8 1/2 ounces sourdough starter fed or unfed; fed will give you a more vigorous rise
29 3/4 ounces King Arthur Unbleached All-Purpose Flour
1 1/2 ounces Baker's Special Dry Milk or nonfat dry milk
2 ounces butter at room temperature
1 tablespoon salt
1/4 teaspoon sour salt (citric acid) optional; for enhanced sour flavor
 semolina or cornmeal for coating
25 g sugar
454 g warm water (110�F-115�F)
1 tablespoon active dry yeast or instant yeast
241 g sourdough starter fed or unfed; fed will give you a more vigorous rise
843 g King Arthur Unbleached All-Purpose Flour
43 g Baker's Special Dry Milk or nonfat dry milk
57 g butter at room temperature
1 tablespoon salt
1/4 teaspoon sour salt (citric acid) optional; for enhanced sour flavor
 semolina or cornmeal for coating

1) Combine all of the dough ingredients, except the cornmeal/semolina, in a large bowl.2) Mix and knead — by hand, electric mixer, or bread machine — to form a smooth dough. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.3) Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first). Let the dough chill for 24 hours; this will develop its flavor.4) Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes, to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2" thick, and cut in 3" rounds. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.5) Alternatively, divide the dough into 24 pieces (total). Shape each piece into a round ball, then flatten each ball into a 3" round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3", and trim edges with a 3" cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides will rise more evenly.6) Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled baking sheets (12 per sheet). Sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 45 to 60 minutes. If the dough has been refrigerated overnight, the rise time will be about 2 hours.7) Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350?F, or to an ungreased frying pan that has been preheated over medium-low heat.8) Cook the muffins for about 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190?F. The edges may feel a bit soft; that's OK.9) Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage.Yield: 2 dozen large muffins.

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Nutrition

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Serving Size: 1 dozen large muffin
Recipe Makes: 2 dozen larg

Calories: 9142
Calories from Fat: 609 (7%)

Amt Per Serving		% DV

	Total Fat 67.7g	90 %
	Saturated Fat 35.4g	177 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 8.7g
Cholesterol 263.5mg		81 %
Sodium 17809.8mg		614 %
Potassium 15145.2mg		399 %
Total Carbohydrate 1651.6g		486 %
	Dietary Fiber 44g	176 %
	Sugars, other 1607.6g
Protein 444.1g		634 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9142

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