Serves: 9
Total Calories: 154
In a glass or stainless steel bowl, combine starter, milk and 2 cups flour mix well. Cover and let stand overnight or at least 8 hours. Combine 1/2 cup flour, sugar, salt and soda sprinkle over dough and mix thoroughly. Turn out onto a floured surface and knead lightly, using remaining flour. Roll 1/2 -inch thick. Cut with a 3-inch cutter dipped in flour. Sprinkle baking sheet with cornmeal and place muffins 1 inch apart. Cover with wet paper towels and let rise in a warm place, free from drafts, until doubled, about 60 to 90 minutes. Sprinkle tops with cornmeal and bake in a preheated 300° F electric frypan, covered, for 10 minutes on each side. Split and serve hot.
Note: These freeze well. Split with a fork before freezing.
This Sourdough English Muffins recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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