I made English Muffins yesterday evening, and they turned out pretty good! Two mistakes I made were adding too much flour which resulted in a denser muffin without as many characteristic holes. Then I rolled them a little too thick so some of them were slightly doughy in the center. But toasting the muffins took care of that problem. We ate them for breakfast this morning with homemade apricot preserves. Yum!
Sourdough English Muffins
1 cup starter
1 1/2 cups milk
5 1/2 to 6 cups flour
1 tablespoon sugar
1 tablespoon salt
1 teaspoon baking soda
In a ceramic bowl, mix starter, milk, and 3 cups flour. Cover and leave 2 to 24 hours.
When the sponge has developed, mix the sugar, salt, soda, and 2 1/2 cups flour. Stir these into sponge. Cover and let work up to an hour.
Flour counter and hands. Turn out dough, knead 2 to 3 minutes until dough is smooth and no longer lumpy. With a floured rolling pin, roll out 1/4 to 1/2 inch thick.
Notice my can in the background? It makes a lovely english muffin cutter.
Cut out circles 3 to 4 inches in diameter. Place muffins on a cornmeal sprinkled cookie sheet, and let rest 15 minutes.
Place 4 or 5 circles on a lightly greased skillet on low, low heat with cornmeal side down first. Cook slowly 10 minutes, gently flip muffins over, and continue cooking 10 minutes.
Cool on rack.
Split the muffins with a fork, toast, and enjoy!