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Sourdough English Muffins 2
1/2 cup of starter
2 3/4 cups of flour
1 cup of milk
1 tablespoon of sugar
3/4 teaspoon of salt
1/2 teaspoon of soda
3 tablespoons of cornmeal
Mix starter, about 2 cups of the flour and milk in a large
mixing bowl (not metal). Cover and let set overnight. In the
morning, mix 1/4 cup flour with the sugar, salt and soda.
Sprinkle over the dough and mix in thoroughly. Add more
flour if needed to make a stiff dough. Knead on a lightly
floured board until no longer sticky. Roll out dough to
3/4-inch thickness and cut out with a 3-inch biscuit cutter
or a large glass. Place muffins 1 inch apart on a cookie
sheet which has been sprinkled with cornmeal. Sprinkle more
cornmeal on top.
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