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Sourdough English
Muffins
1 cup of starter
3/4 cup of buttermilk
2 3/4 cups of flour
6 tablespoons of cornmeal
1 teaspoon of baking soda
1/4 teaspoon of salt
Mix starter and buttermilk. Add sifted flour,
4 tablespoons cornmeal, soda and salt. Stir well. Turn out
onto floured board. Knead until smooth and elastic adding
more flour if needed. Roll dough to 3/8 inch. Let rest a few
minutes. Cut dough into muffins. Sprinkle sheet of wax paper
with half of remaining cornmeal, put muffins on and sprinkle
the rest of cornmeal over top. Cover and let rise until
light (about 45 to 60 minutes). Bake on medium, lightly
greased grill about 30 minutes. Turn often. Cool, split,
toast and serve with butter. Makes 12 to 14 muffins.
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