Wheat Sourdough English Muffins
1 cup of sourdough starter
2 cups of scaled milk
5 cups of whole wheat flour
2 tablespoons of homey
1 1/2 teaspoons of salt
2 tablespoons of safflower oil
1 tablespoon of dry yeast
1/2 cup of wheat germ
1/2 cup of corn meal
Combine the sourdough starter, scaled milk, which has cooled and 2 cups of whole wheat flour in a large bowl. Cover with plastic wrap and let it stand in warm place overnight. Be sure to replenish the remainder of sourdough starter by adding 1 cup of flour and 1 cup of lukewarm water to the sourdough mixture and return it to the refrigerator. In the morning, stir down mixture with wooden spoon. Add honey, salt, oil and yeast. Add wheat germ and the remainder of the flour, except 1/2 cup for kneading. Turn onto a lightly floured board and knead till smooth, about 10 minutes. Sprinkle flour board with corn meal and roll out dough to 3/8 inch thickness. Cut with large, round cutter and let rise for an hour. Fry the muffins on a preheated griddle at 275ºF. for 15 minutes on each side. Turn only once and be careful not to burn. Serve split and toasted. Makes 3 dozen
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