Sourdough English Muffins

Ingredients

• 1/2 cup sourdough starter

• 3 cups flour

• 1 cup water

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 TBSP sugar

• cornmeal for dusting

Instructions

1. In a large bowl, thoroughly combine the starter, 2 cups of flour and the water.

2. Cover with plastic wrap and allow to sit overnight (7-10 hours)

3. In the morning, mix the baking soda, salt, and sugar into the dough.

4. Using 2 TBSP at a time, mix in the remaining 1 cup of flour, until the dough is no longer sticky.

5. Turn the dough out into a lightly floured surface and roll into a 1/2″ thickness. Using a lightly floured biscuit cutter, cut as many rounds as you can.

6. Lightly dust an ungreased baking sheet with cornmeal and place the rounds on top.

7. Dust the tops with cornmeal as well, cover with a (clean) kitchen towel and allow to rise for 45 minutes.

8. Heat a lightly oiled skillet over high heat until very hot, and then reduce the temperature to medium-high.

9. Cook the muffins for 5 minutes on each side, turning only once (so 10 minutes total). The muffins will become light-medium brown on both sides

   when they are cooked through, and the sides will be dry.

10. Cool completely before storing, but you don’t have to wait that long to eat one!

11. If you have biscuit rings you can cook them in the oven instead of on the stove top.

12. Bake at 425 degrees for 12 minutes, then flip them over and cook for 12 more minutes.