YUMMY SOURDOUGH MUFFINS
If you make your own bread, regularly, you can probably make a good sourdough starter from the wild yeasts that are floating in your kitchen. If not, then you can find good ones at your local health food store or online at sites like King Arthur.
SOURDOUGH STARTER RECIPE
Makes 7 1/2 cups
Blog Source: justapinch
2 1/4 c AP Flour
1 T Salt
2 1/2 T Sugar
1/4 t Dry Yeast
1 1/2 c Tepid Water
1 T Vinegar
Mix water and vinegar and add to work bowl. Add in all other ingredients and mix well, scraping sides and bottom. cover with cheesecloth and let stand on the counter 12 hours. When ready, it will have a strong yeast fragrance. Cover airtight with about 2" head room IN THE FRIDGE, until ready to use.
Each time you use it:
Remove from fridge and let stand until it loses its chill, about 2 hours, covered, again, with cheesecloth. Add 2 c Tepid Water and 2 1/2 c AP Flour. Mix well. Don't worry about lumps or thickness. It thins as it works. Let stand UP TO 12 hours under cheesecloth, OR, until bubbly.
Measure out the amount required for your recipe. Save at least 3 cups, chilled, as before.
The starter in its tub. This is great for mixing but I store starter in wide mouth quart jars in the fridge.
Measure out the amount you want to your work bowl.
Add remaining ingredients but only 1/2 of the total amount of flour. Mix, using the paddle for 8 minutes on low speed.
It should look stringy as the gluten comes up.
Change to dough hook and mix on low, adding remaining flour gradually.
When it leaves the hook in a sort of lump, its ready to turn out.
Knead about 15 turns until fairly smooth but slightly tacky.
Place in a greased bowl, turning once to coat and let rise until doubled. Form into pucks about 4" in diameter, cover and let rest about 40 minutes. Bake on a warm griddle, dusted with cornmeal, about 3-5 minutes per side. Edges should be dry and tops and bottoms lightly browned.
English Muffin Recipe
Makes 8-12 muffins
Blog Source: HomeJoys
1/2 c Starter, active
1 c Milk
2 c AP Flour (or 1/2 to 100% Whole Wheat Flour)
1 T Honey
1 t Salt
1 t Baking Soda
In the evening, mix 1/2 of the flour and milk with the starter and set aside on the counter, covered. In the morning add remaining ingredients, except remaining flour, and mix well, about 8 minutes with the paddle to build gluten. Add remaining flour until the desired smooth, tacky result is found with the dough hook. Turn out and knead about 15 turns, adding flour as needed, until smooth and a little tacky.
Divide in 4 portions, then, in thirds. Form into pucks about 4" in diameter. Bake on skillet or griddle on low or 250 degrees F. 3-5 minutes per side. Surfaces should be barely browned, sides soft. VOILA!
