Thursday, February 19, 2009

Sourdough English Muffins-(step by step)

A couple of weeks ago a good friend,Ronna, from Nevada sent me a wonderful sourdough starter.
Along with the starter she added,by way of email, some great information from her years of successful bread-making! As if that wasn't enough, she added a healthy dose of encouragement along the way~ and now I am doubly excited!!!
I made English muffins that are just delicious!!!
I wanted to share with all of you since Ronna was soooo sweet to share with me.
Here's the recipe I used for the English Muffins and the link to the instructions from the original author of the recipe-

http://webpages.charter.net/rhamley/index.htm

This is the recipe(as follows)
http://webpages.charter.net/rhamley/bread/engmuffins.htm


*****************Of course you have to have a starter first!!!****************


Sourdough English Muffins~

At night, mix fresh active starter with flour and water: Let it sponge overnight (8-12 hours)
(1/2 cup starter 2 cups white flour 1 cup water) (This is how it looks in the morning)

In the morning add the following:1/4 tsp. baking soda~1 tsp salt~2 Tbsp. white sugar~1 cup flour. Mix and knead the dough adding just enough flour to keep the dough workable.

Try to maintain a very moist and soft dough. Cover the dough and allow it to rest 10-15 minutesCover a cookie sheet with wax paper or a non-stick silicone sheet then sprinkle it with cornmeal Roll out the dough to about 1/2 inch on a lightly floured surface. Cut out circles (about 3 inches across). Place the circles on the cornmeal covered cookie sheet. Keep them separate because they will expand. Sprinkle them with more corn meal.
Cover and allow the English muffins to rise for about 1 hour. Don't be too disappointed if you don't see much action, the English muffins will rise as they bake.


Preheat a griddle to low-medium heat (a non-stick fry pan works well). Brush the griddle lightly with butter. With a quick sure hand, use a pancake turner (spatula) to lift the English muffins, one at a time, and place them on the griddle. Don’t allow them to touch each other.



Cook about 5-6 minutes on the first side. After 3 minutes, lift the edges to see if they are browning too fast or not at all. Adjust the heat if necessary. Turn to the other side and cook 5-6 minutes. (Total cooking time is about 10-12 minutes). Fork split the muffins to enjoy the best texture with lots of buttery holes inside.



Makes about 10-12 English muffins
Don't forget to check out this link for the recipe original location~http://webpages.charter.net/rhamley/bread/engmuffins.htm


















7 comments:

Bonne said...

How cool is that?! They look just like....ENGLISH MUFFINS!! No really, they look just like store-bought, but undoubtedly taste 1,000% better. I'm going to have to give that recipe a go. ;)

Bubba said...

Yhose english muffins are "da bom"

Bubba said...

Those...

Autumn said...

You're stuttering,honey!!! :)

Bonne- you must try these!!! So easy!!!
They(like the buttermilk biscuits) are going to be a staple around here!!!

KKJD1 said...

Sounds delish! Hope you have a great weekend! Blessings,Karen

Beverly said...

Ooooooo, yummy....can't wait to try them. I have starter on my counter as we speak...soon ready to use. Thanks Autumn!

Autumn said...

I just pulled out 3 huge loaves of bread,too!!! They smell delicious!!!!
Thanks again Ronna,for getting me started on bread again!!!

Are you going to pay for my weight loss program too?????? :)