The Farming Wife'S Sourdough English Muffins

1. 1

   Combine milk, sugar and yeast in large mixing bowl

2. 2

   Add sourdough starter and mix until combined

3. 3

   Add 3 cups of flour and the salt, stir with wooden spoon until well combined

4. 4

   Cover and let rise in warm place for 1 hour

5. 5

   Stir down and add remaining flour to make a very soft dough

6. 6

   On floured surface, knead gently until you have a workable, but soft dough

7. 7

   Divide dough into 16 equal pieces

8. 8

   Form each piece into a ball and flatten to 1/2 inch thick

9. 9

   Dip each side of flattened muffin into cornmeal to coat thickly

10. 10

    Place coated muffins onto cookie sheet that is also thickly sprinkled with cornmeal

11. 11

    Let rest in warm area for 1 hour

12. 12

    Heat a dry, iron skillet on medium heat

13. 13

    When hot, place three muffins gently into skillet

14. 14

    Set timer for 6 minutes and allow muffins to crisp up (they will double in size and become very tall)

15. 15

    Very gently flip muffin over to brown remaining side for 2 more minutes

16. 16

    Remove from heat and place on a platter

17. 17

    Cover with dish towel to hold in heat so muffins cool slowly

18. 18

    To eat, split with fork and toast before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.