Sunday Update; they are delicious, no foto of the Eggs benedict that we made, my hollandaise seperated, still tasted good, but looked bad. sourdough RULES!
Sourdough English Muffins
½ cup sourdough starter
3 cups flour
1 cup water , I , of course, substituted buttermilk
½ tsp baking soda
½ tsp salt
2 tbsp sugar
cornmeal
Combine starter with 2 cups of flour and 1 cup of water. Stir thoroughly, cover with plastic wrap and let sit out overnight (about 7-10 hours).In the morning, add the baking soda, salt, sugar to the dough and gradually add the remaining 1 cup of flour, 2 tablespoons at a time, until the dough looses its stickyness. Turn dough out onto a lightly floured surface and roll until about ½ inch thick. Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible. Place rounds on an ungreased baking sheet, covered with cornmeal. Sprinkle the tops of the muffins with cornmeal and leave them to rise, covered with a clean dishtowel, for about 45 minutes.Heat a lightly oiled or nonstick skillet over high heat until very hot, then reduce the temperature to medium/medium high.Cook the muffins for about 5 minutes on each side, turning only once. The muffins will reach a light or medium brown (turn town the temperature slightly if they cook too quickly) on both the top and the bottom when they are cooked through. Before the first flip, the sides of the muffin will start to look dry, like the edges of a pancake, when it it ready to be turned. You can peek at the underside, too.Cool completely before storing
Sourdough is a living culture, it has to be used and fed often to continue to live. Years ago when I made my living as a cook, I had a culture and made lots of sourdough breads, caked , pancakes and such. at that time though, I'd never heard of engllish muffins. This will be a totally new experience for me.
½ cup sourdough starter
3 cups flour
1 cup water , I , of course, substituted buttermilk
½ tsp baking soda
½ tsp salt
2 tbsp sugar
cornmeal
Combine starter with 2 cups of flour and 1 cup of water. Stir thoroughly, cover with plastic wrap and let sit out overnight (about 7-10 hours).In the morning, add the baking soda, salt, sugar to the dough and gradually add the remaining 1 cup of flour, 2 tablespoons at a time, until the dough looses its stickyness. Turn dough out onto a lightly floured surface and roll until about ½ inch thick. Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible. Place rounds on an ungreased baking sheet, covered with cornmeal. Sprinkle the tops of the muffins with cornmeal and leave them to rise, covered with a clean dishtowel, for about 45 minutes.Heat a lightly oiled or nonstick skillet over high heat until very hot, then reduce the temperature to medium/medium high.Cook the muffins for about 5 minutes on each side, turning only once. The muffins will reach a light or medium brown (turn town the temperature slightly if they cook too quickly) on both the top and the bottom when they are cooked through. Before the first flip, the sides of the muffin will start to look dry, like the edges of a pancake, when it it ready to be turned. You can peek at the underside, too.Cool completely before storing
Sourdough is a living culture, it has to be used and fed often to continue to live. Years ago when I made my living as a cook, I had a culture and made lots of sourdough breads, caked , pancakes and such. at that time though, I'd never heard of engllish muffins. This will be a totally new experience for me.
5 comments:
It looks very good but please now concentrate on Stühle
Günter, as of tommorrow you'll be hearing more about chairs than you ever wanted to know;P
das sieht aber lecker aus....
Save one or two for me...
André, when you come to visit we'll make a fresh batch.
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