Serves: 12
Total Calories: 113
Combine starter, milk, and 2 cups of the flour in large mixing bowl cover and set at room temperature overnight. Next day, blend 1/2 cup of the flour, sugar, salt and soda sprinkle over dough and mix thoroughly. Turn dough out on floured surface, using remaining flour. Knead dough until smooth and satiny, 3 to 5 minutes. Add more flour, if necessary. Roll dough out to about 3/4 inch cut with floured 3-inch cutter.
Place muffins on a baking sheet sprinkled with half the cornmeal sprinkle remaining cornmeal on tops. Cover let rise in warm place until doubled in volume, 45 to 60 minutes. Bake on lightly greased electric griddle at 275°, or in a lightly greased frying pan over medium heat, for 8 to 10 minutes per side.
This Sour Dough English Muffins recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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