Mark has been spoiling our family with his delicious homemade sourdough English muffins!! Yay for awesome hubbies!!! Want to make some of your own? See his guest post below!
English muffins from the store can be kind of expensive, but they’re really not all that hard to make yourself (and they taste a whole lot better!). It does, however, take a bit of planning ahead! Here’s the recipe I’ve been using the last month or so to make our own:
- 1 C sourdough starter (You can get a free starter culture, along with instructions for care from Carl Griffith. Yay!)
- 1 C Milk
- 1 C all purpose flour
- 1 C spelt flour (if you can find it, otherwise just use all purpose flour)
- 1 TBSP sugar
- 3/4 TSP salt
- 1 TSP baking soda
- Cornmeal or semolina
Combine the starter, milk and flour in a large bowl. Once it is mixed, cover it with plastic wrap and let it rise for at least 8 hours, or over night. Since our house is kind of (really) cold in the winter, I put the bowl on top of the fridge, where it is warmer.
After the dough has risen, add the sugar, salt and baking soda. If the mixture is too sticky, work in some flour until you have a nice workable dough. It shouldn’t stick to your fingers or the working surface. If you want to spice it up a bit, try adding some reconstituted cranberries or raisins. Sprinkle some of the cornmeal on top of some waxed paper in preparation for the cut muffins.
Now, spread the dough out until it is about 3/4″ thick and cut the muffins out, placing them on the waxed paper. Let them rise again for about 45 minutes before cooking them. Don’t worry if they don’t rise too much; they will rise in the pan quite a bit. We don’t have any sort of muffin cutting device, so we use a double old fashioned glass (non-tapered) to cut them.
Put the cut muffins into a hot skillet that has been sprayed with some non-stick spray or butter. Leave them on for a few minutes per side, take them off and let them cool.