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Sourdough English Muffins
A great way to use extra starter. The best English Muffins I've made!
Prep Time: 02:30
Cook Time: 00:30
3 1/2 cups all purpose organic flour
1 tbl raw sugar
1 tsp fine sea salt
1 1/2 tsp yeast
1 1/4 cup milk
2 tbl butter
1/2 sourdough starter
1Pour milk into a saucepan. Add butter and warm on low, just until the butter melts.
2In the bowl of a stand mixer, place the flour, sugar, salt, and yeast. Mix on low to combine.
3Add the milk, and the sourdough culture. Mix with a dough hook until it just comes together into a smooth ball. There is no need for extra kneading, here.
4Cover and let rise in a warm spot for two hours.
5Divide the dough into 12 equal portions, then roll each into a ball, with lightly floured hands.
6Flatten each of these on a lightly floured surface until they are about a half inch thick.
7Arrange on a corn meal dusted cookie sheet (I like to use blue or green corn meal, cause it looks cool on the finished product). If you plan to cook these the same day, let them rise, covered with a tea towel, for one hour. If you want to cook them the next day, cover with plastic and refrigerate over night.
8To cook your muffins, heat a couple cast iron skillets on the lowest possible flame, or use an electric griddle set around 325F. When the pans are hot, gently transfer three muffins to each pan.
9Cook them for about 5-8 minutes, per side, or until golden brown on the flat sides, and dry at the edges.
10Transfer finished muffins to a cooling rack, and cook the remainder. Allow them to cool completely before storing them in an air tight container or bag.
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