Sourdough English Muffins

Yield: 12 to 14 muffins

Ingredients

• 1 cup sourdough starter
• 3/4 cup buttermilk
• 2 3/4 to 3 cups all-purpose flour
• 6 tablespoons yellow cornmeal, divided
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt

Instructions

1. In a large mixing bowl blend sourdough starter and buttermilk. Set aside.
2. In another large mixing bowl, combine flour, 4 tablespoons of the cornmeal, the baking soda and salt; add to buttermilk mixture. Stir until well blended.
3. Turn onto a lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With a rolling pin roll dough to 3/8 inch thickness. Let rest a few minutes.
4. Using a 3 inch biscuit cutter, cut into rounds.
5. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes.
6. Cook over low to medium heat, in a lightly greased griddle about 30 minutes, turning often.
7. Cool completely, then store in a plastic bag or bowl.

Attribution

Photo credit: naotoj on Visualhunt.com