# From: Deborah Branton
Sourdough English Muffins
For those persons interested in making English muffins with their
starters, the following recipe comes from Dolores Casella's . I have made several batches from this recipe, and like
the end result.
1 c. starter 3 T. sugar
2 c. milk 1 t. salt
1 c. cornmeal 1 t. soda
3.5 c. flour 1 large egg
Combine the starter, milk, cornmeal, and 1.5 cups of the flour. Stir
to blend ingredients, cover the bowl, and let the mixture stand
overnight. When ready, stir mixture down and add the rest of the
flour and all the other ingredients. Mix well, then turn out onto a
floured surface and knead thoroughly. Roll the dough to a thickness
of no more than 0.5 inch and cut with a large biscuit cutter*. Cover
the muffins. Let them rise at room temperature for 45 minutes. Bake
on a lightly buttered griddle at 300 degrees for 10 to 12 minutes on
each side. Turn only once. They are equally good served hot from
the griddle or split and toasted.
If you are refrigerating the muffins (up to 24 hours), place them on
cookie sheets, covered with plastic wrap. When you take them out of
the refrigerator let them come to room temperature, and then rise for
45 minutes before baking.
* I use a large aluminum can (from tomato puree) with both ends