Sourdough English Muffins

Discussion in 'Breads' started by hog warden, Dec 9, 2009.

  1. hog warden

    hog warden Smoking Fanatic

    Testing a few more recipes with this stuff. For reference, the fed starter went to bed yesterday looking like this:



    By noon today, it had grown in the cold refrigerator to this:



    Not much experience with this form of livestock, but it seems to me to be chugging along as well as could be expected.

    English muffins started the night before with a sponge mix of 1 part starter, 1 part milk and 2 parts flour and let it work overnight. This morning, it got an extra 1 part of flour, along with some salt, sugar and baking soda. Worked it a bit, then rolled it out, cut out the muffins and let them rise for a couple hours. Then on to an ungreased skillet to toast:



    Toasted them for 20 minutes.....5 minutes a side and flipped over twice:



    End product:



    I suspect one of these may see duty as a part of a sausage, egg and cheese muffin in the morning.
     
  2. rivet

    rivet Master of the Pit OTBS Member

    Incredible! What perfect muffins, and by the looks of them they'll taste just as good. Thanks for sharing your work, mind sharing the recipe? That is a hafta-do in my book.

    Definitely well earned points to you, my friend! [​IMG]
     
  3. treegje

    treegje Master of the Pit

    Those look pretty darn good. Thanks for the recipe. [​IMG]
     
  4. hog warden

    hog warden Smoking Fanatic

    If you have the starter, it's easy enough. I don't know squat about this and it turned out well. I cut the recipe below in half and got 7 muffins.

    ********************

    Sometime before you go to bed, for a baker's dozen muffins, combine into a glass mixing bowl:

    Sponge:

    1 cup starter
    1 cup warm milk
    2 cups flour

    Mix until smooth, cover with plastic and a towel and place in a warm place overnight.

    Next morning, combine:

    1 cup flour
    1 tsp salt
    1/2 tsp baking soda
    2 TBS sugar

    After the above is mixed together, combine them with the starter sponge. Mix until the dough is smooth. It may be a little sticky. If too sticky, blend in a little more flour. Turn out on a lightly floured surface and knead lightly for about 5 minutes. Add just enough flour to keep your hands from sticking while you are kneading.

    Once it turns soft and pliable, cover with a towel and let the dough rest for 10 minutes, then roll out to a thickness of about 3/4 inch. Let rest again for 10 to 15 minutes, then cut out with 3 inch biscuit cutter (or tuna can with both ends cut out). Sprinkle a light dusting of cornmeal onto a sheet of waxed paper or cutting board, put the muffins out and sprinkle more cornmeal on the top. Set aside to rise for 1 to 2 hours (depending on temps). It won't rise all that much.

    Warm an ungreased grill or iron skillet over med low heat. Toast for about 20 minutes, turning every 5 minutes to keep from burning. Cool on racks. Slice after they have cooled to room temps.

    Store in a plastic bag or freeze and use as needed.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man Hog you blewn me away with the sour dough yesterday and now you got this english muffins and they look fabuolous. Man I have to start making them but I like making sausage right now.
     
  6. alx

    alx Master of the Pit OTBS Member

    Those look sweet Warden....[​IMG]

    Sourdough recorded goes back to egyptian times for the non-initiated.Some folk think it was really popularized with the jewish folk wandering in the desert and the unleavened bread etc.....

    Nice looking culture Warden......
     

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