Are you ready to bake delicious english muffins at home? I found a great recipe for doing just that at Recipes For the Future. Join me in making these tasty breakfast treats from scratch with your sourdough starter.
- 1/2 cup sourdough starter
- 1 and 3/4 cups all purpose flour
- 1/4 cup whole wheat flour
- 1 cup water (if your water doesn't taste good to drink out of the tap, consider using bottled water)
- 1/4 teaspoon baking soda
- 1 teaspoon sea salt (or 1/2 tsp table salt)
- 2 Tablespoons white sugar
- Up to 3/4 cup additional AP flour (add gradually as shown below)
Add the flour a couple tablespoons at a time, just until the dough has lost its stickiness. We still want it to be nice and moist.
Roll the dough out on a lightly floured surface. You are aiming for a thickness of about 1/2 to 3/4 of an inch thick.
If you don't have a biscuit cutter, don't worry about it. Just choose a glass from your cupboard and go with it. I opted for "cute" size this time, but next time will use a glass with a bigger rim (ideally 3 inches in diameter) so they are the right size for the toaster. Live and learn, eh? Oh yeah - and dip the rim of the glass in flour before cutting out the circles, so it won't stick.
Keep cutting. This step is fun, I think. I've never made biscuits before - so I was really eating this up. I even made Bryan get up from the computer and come see how much fun I was having. When you can't cut out anymore, gob the dough together again, roll it out and repeat until there is no more dough left.
Sprinkle the cornmeal on the tops of the little guys, too. Don't be shy here! Keep on shaking till you're satisfied. Then cover them up with a clean, non-terry cloth towel. You are going to let them nap for about 45 minutes.
Here is a disappointing close-up of the dough after its little nap. I couldn't really see if anything was happening. You might not be able to either. Resist the urge to send me hate-mail. Continue on to the next step.
Heat up your non-stick skillet (or slap a smidge of butter in there if you are using the sticky kind) and start putting your little rounds in there. But be careful! Treat these like they are pancakes at this point. If they touch (like a few of mine did) they are going to stick and it will be hard to dislodge them from one another. (See the two in the middle of the pan? Nuff said.)
Now transfer these to a cooling rack and let them cool (or the inside will be doughy). Give them about 10 minutes, maybe. Cut them open with a serrated knife and rejoice in those big beautiful holes.
While they are still warm, spread a bit of butter on them - or slather them up with homemade jam. (Thanks again, Leslie for the strawberry jam!)