We like English Muffins, yes we do! We like English Muffins how 'bout you?!
English Muffins turned out to be super easy to make, and sooo delicious! It was so fun cooking bread on the stovetop, too, and watching them rise!
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Check out all the awesome English Muffins that were made this month:
Check out what else we have made:
August: Sourdough Pies
July: Sourdough Pizza
June: Sourdough Bagels
May: Sourdough Cheese Danish
April: Sourdough Pretzels
March: Sourdough Donuts
Check back in a few days to see what we will be making in October! It's going to be a good one! :)
Sourdough English Muffins (Baking Bites)
1/2 cup sourdough starter
3 cups flour
1 cup water
1/2 tsp baking soda
1/2 tsp salt
2 TBSP sugar
In a large bowl combine the starter, water and 2 cups of flour.
Cover with plastic wrap and let sit overnight (7-10 hours).
In the morning, add the baking soda, salt, and sugar and gradually add in the remaining 1 cup of flour, 2 TBSP at a time until the dough looses its stickiness.
Turn the dough out onto a lightly floured surface and roll until about 1/2" thick.
Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible.
Place the rounds on an un-greased baking sheet covered with cornmeal.
Sprinkle the tops of the muffins with cornmeal, cover with a dishtowel, and leave to rise for 45 minutes.
Heat a lightly oiled skillet over high heat until very hot, then reduce the temperature to medium-high.
Cook the muffins on each side for 5 minutes, turning only once (the muffins will reach a light or medium brown color on both the tops and bottoms. Make sure the sides start to look a little dry, like pancake, before flipping. ).
Cool completely before storing.
|These beauties were made by our new friend Lavender from Turnips 2 Tangerines! Don't they look delicious!|