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Sourdough English Muffins


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Overnight Starter:
1/2 cup starter
1 cup milk
2 cups flour
Mix and let stand at room temperature overnight.

Add:
1/2 cup flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda

Knead on floured board 2-3 minutes until no longer sticky. (can add up to another 1/4 cup flour if needed)

Roll dough to 1/2-3/4" thick on a board sprinkled with cornmeal flipping so both side are covered with cornmeal. Cut muffins with a 3" cutter. Cover with a cloth or wax paper, set aside in a warm place to rise 45 minutes. Bake on a lightly greased griddle over medium heat 8-10 minutes per side.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.