Sourdough English Muffins

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So I decided this week that “Mable” (my sourdough starter) needed to come out and play.  So I brought her our of the refrigerator on Wednesday and started double feeding her to make sure she was all energized up and ready to lend her wonderful sour tangy taste to something fresh.  This week I decided it would be English Muffins.

I have to admit that I did not even dream just how good these yeasty little gems would be with the sourness that “Mable” added.  I couldn’t decide if I wanted to eat my first one (yea I ate 3) with butter or my moms homemade blackberry jelly.  So as you can see, I did both.  Y’all have to give this simple yet so filled with flavor recipe a try.  I promise that this will become one of your family’s go to recipes.  Let me know what you think.

• 1/2 cup starter
• 1 cup milk
• 1 Tablespoon sugar
• 3/4 teaspoon salt
• 2 & 3/4 cups whole wheat flour
• 1 teaspoon baking soda
• cornmeal (enough to coat)

First you are going to place the starter, 2 cups of the flour, and milk in a large bowl.  Stir to combine, cover, and leave on the counter for 8 hours to overnight.

Now in the morning you are going to add the remaining 3/4 cup flour, sugar, salt and baking soda and mix well.  Turn the dough out onto a lightly floured surface and knead for 4-5 minutes.  I used my stand mixer with the hook attachment and let the machine do the work for me.  But if you don’t have a stand mixer then break out those muscles and get to kneading.

Roll the kneaded dough  out to about 3/4 inches thick and cut into rounds with a biscuit cutter.  You can use a glass if you don’t have a biscuit cutter, but I bet y’all have a biscuit cutter in one of your kitchen drawers.  Roll out the scraps and cut more muffins from them.  This dough is not like biscuit dough, so it won’t toughen if you keep rerolling the left over dough.

Dust a sheet pan or parchment paper with cornmeal, place muffins on the pan using a spatula, dust the tops with cornmeal and let sit in a warm place with no drafts for 45 minutes.

Lightly oil or butter a pancake griddle or skillet.  Don’t use a lot of oil because you don’t want crispy fried muffins.  That’s just not right. Heat to medium-low and cook muffins for about 6-8 minutes on each side, or until browned on the top and bottom and cooked through.

Now here’s the important part.  DO NOT cut your muffins with a knife.  You have to use a fork to split them.  that way you will have all the yummy nooks and crannies to soak up the butter and/or jam.