Home Bread-Bakers v112.n037.3

Sourdough English Muffin

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 07 Oct 2012 10:20:48 -0700
* Exported from MasterCook *

                          Muffins, Sourdough English

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/2           cup  active 100% hydration starter
    1                cup  water
    2               cups  all-purpose flour
       1/2      teaspoon  baking soda
       1/2      teaspoon  salt
    2        tablespoons  granulated white sugar

The night before you want to bake, mix together the water and starter.

Once the started is dissolved in the water, stir in flour.

Cover and let sit overnight (7 - 10 hours).

The next morning, the stuff in the bowl should be very bubbly and 
stretchy. Stir in baking soda, salt, white sugar.

Use a sturdy spoon to stir vigorously - it will be difficult (it's a 
good workout!).

About 2 tbsp at a time, gradually stir in flour.  Incorporate the 
flour until the dough loses its stickiness.

Turn it out onto a floured surface, roll it out to about 1/2" thick, 
and cut into rounds with a floured cutter.

Transfer each round to a baking sheet covered in cornmeal immediately 
after cutting it out, otherwise the edges of the cut dough will stick 
back together again. Sprinkle the rounds with more cornmeal, cover 
with a tea towel, and let rest for about 45 minutes, until they are puffy.

Preheat a non-stick frying pan over medium-high heat until very hot, 
then reduce the heat to about medium. Cook the English muffins on one 
side for about 5 minutes, until they are look tightly puffy, dry 
around the edges, and medium golden brown on the bottom. Flip and 
cook for another 5 minutes or so, until browned. When they are done, 
they should sound hollow if you tap them with your finger.

Cool completely on a rack before storing in an airtight container. To 
serve, split with a fork and toast lightly.

    "Recipe adapted from The Pancake Handbook, via Baking Bites"
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Per Serving (excluding unknown items): 84 Calories; trace Fat (2.2% 
calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 142mg Sodium.  Exchanges: 1 Grain(Starch); 0 Other 

Serving Ideas : Serve with lots of butter and jam.