Sour Dough English Muffins



THE NIGHT BEFORE

Mix together 1 cup of sour dough starter (more is ok), 2 tablespoons of

honey and 2 cups of skimmed milk. Swish together until smooth.

Add 4 cups of flour, 2 cups at a time, and mix in. You don't have to beat it

now-just get all the flour thoroughly wet.

Cover with a clean towel and leave at room temperature in a draft free

place.



THE MORNING AFTER



Uncover your mixture and stir it down. It will have risen considerably. If

it rose too high and then fell, no problem. Simply stir it down the rest of

the way.



Sprinkle a SCANT teaspoon baking soda and 2 teaspoons salt over surface of

the dough and work in.

Flour your board with 1-cup flour or more until the dough is medium stiff-

stiff enough to roll out.



MWAH-PLEASE NOTE!

This is the part where you have to get a "FEEL" for the dough. It must not

be too dry or too wet. It will stick to your hands a bit, but not much. It

has to be smooth and damp. Add as much flour until it gets like that. Do

this as you are kneading it for 5-10 minutes.



SHAPING THE MUFFINS



Flour the board lightly again. I cut the dough into 4 equal pieces. Take one

piece at a time and roll to about ½ (or a bit more) inch thick. Try to keep

them all the same thickness. If too thick, they won't cook in the middle. If

too thin, they will be hard to fork split and be way too crunchy.



Spread wax paper on a couple of baking sheets or platters and sprinkle with

yellow corn meal.



Take a 3-4 inch round cutter (you can use a large drinking glass that's 3-4

inches across-but dip in flour before cutting rounds)

As you cut each round, lay it on the corn mealed wax paper-DON'T LET THE RAW

MUFFINS TOUCH EACH OTHER! They will stick!!!

When you've cut all the rounds possible, squeeze the dough and reroll into

the same thickness and cut more rounds and they are all laid out on the wax

paper. The last round may be a bit larger or smaller than the rest. It's OK!

Sprinkle some additional corn meal over the tops- NOT A LOT!

Cover with clean towel (try not to allow towel to touch tops of muffins. I

hold towel up with tall glasses all around the pans.) Let rise for about

half hour- that is, a half-hour from when the FIRST round was cut.



PAN BAKING (COOKING)



Set your electric fryer to 350. When the muffs are ready, they will be about

¾ of an inch thick.

Use a pancake turner to loosen the muffs from the paper and to transport

them to the griddle. Do not allow them to touch for the first few minutes of

pan baking.

Cook on each side for 4/5 minutes depending upon the thickness of the

muffs!! (LOL!! How's your MUFF my love??)

These muffs are turned only ONCE, so be sure to let them get done on the

first side. Sneak a peak!

When you turn them, they will rise again. You may flatten them slightly by

pressing gently with the pancake turner. This will also insure that the

center of the muffs are baked.



THESE ENGLISH MUFFINS MUST BE FORK SPLIT BEFORE TOASTING FOR BEST FLAVOR,

NOOKS AND CRANNIES!

Good Luck with the English Muffins, SourDough, and Happy Baking!!! I love

you!!!

Mom xoxoxoxoxoxoxox