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Name: Sourdough English Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: 1/2 cup sourdough starter; 2 cups milk warm; 4 cups flour; 2 tablespoons sugar; 2 teaspoons Kosher Salt; 1 teaspoon Baking soda; 1 1/2 cups flour; cornmeal

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INGREDIENTS

1/2 cup sourdough starter
2 cups milk ; warm
4 cups flour
2 tablespoons sugar
2 teaspoons Kosher Salt
1 teaspoon Baking soda
1 1/2 cups flour
cornmeal

INSTRUCTIONS

Feed starter a day before making sponge. (If you don't have a starter use 1 tablespoon of yeast and 2 1/4 cups warm milk)

To make the sponge, combine the first four ingredients in a glass or stainless steel bowl. Couver and let stand 8 hours or overnight.

again... If you don't have a starter use 1 tablespoon of yeast and 2 1/4 cups warm milk. mixed with the flour and the sugar. let stand a half hour.

Knead in remaining ingredients minus the cornmeal.

Roll out to about 1/2 inch thick. Cut with a large biscuit cutter.

Sprinkle a baking pan with cornmeal and place muffins on it one inch apart.

Sprinkle with more cornmeal and cover gently with plastic wrap.

Allow to rise in a warm place until doubled in size.

Heat a pan or flat top griddle to medium low heat.

Cook muffins one one side about 6-8 minutes, turn and repeat.

Let cool and eat em!

NOTES

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Sourdough English Muffins

1/2 cup sourdough starter
2 cups milk warm
4 cups flour
2 tablespoons sugar
2 teaspoons Kosher Salt
1 teaspoon Baking soda
1 1/2 cups flour
 cornmeal

Feed starter a day before making sponge.  (If you don't have a starter use 1 tablespoon of yeast and 2 1/4 cups warm milk)
To make the sponge, combine the first four ingredients in a glass or stainless steel bowl.  Couver and let stand 8 hours or overnight.
again...  If you don't have a starter use 1 tablespoon of yeast and 2 1/4 cups warm milk.  mixed with the flour and the sugar.  let stand a half hour.
Knead in remaining ingredients minus the cornmeal.  
Roll out to about 1/2 inch thick.  Cut with a large biscuit cutter.
Sprinkle a baking pan with cornmeal and place muffins on it one inch apart.
Sprinkle with more cornmeal and cover gently with plastic wrap.
Allow to rise in a warm place until doubled in size.
Heat a pan or flat top griddle to medium low heat.
Cook muffins one one side about 6-8 minutes, turn and repeat.
Let cool and eat em!

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 24 Servings

Calories: 295
Calories from Fat: 76 (26%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.3g
Cholesterol 26.4mg		8 %
Sodium 578.4mg		20 %
Potassium 418.7mg		11 %
Total Carbohydrate 47.3g		14 %
	Dietary Fiber 0g	0 %
	Sugars, other 47.2g
Protein 8.7g		12 %
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: 295

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