Sunday, April 10, 2011

Sourdough Heaven – Part 2 – Sourdough Wheat English Muffins

This was my first attempt at making a sourdough starter and English muffins. I was so pleased with the results. The English muffins were slightly sour with a nice chewy texture. They were also split nicely down the middle. I get a bit frustrated with Orowheat English muffins because many times the split is uneven. These muffins are soooo much better than store bought! See the next post for how to make sourdough starter if you don't have any on hand.

1 cup sourdough starter
1 cup whole wheat flour
2 TB honey or brown sugar
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
fine yellow cornmeal

Combine starter with whole wheat flour, sweetener and 1/2 cup warm water. Cover loosely and let sit overnight.

The next day, stir together 1/2 cup of the all purpose flour, baking powder and salt in separate bowl. Stir this mixture into the starter mix. Stir in the remaining 1/2 cup flour and mix until dough is no longer sticky. I had to knead at this point.

Roll dough out 1/2 inch thick and cut out 8 muffins with 3 to 4 inch cutter. I like to place the cut muffins onto a baking sheet that is lined with parchment paper and a dusting of cornmeal. Cover the muffins and let sit for about an hour until slightly puffy.

Heat up cast iron pan that is lightly oiled. Reduce heat to about medium and cook 2-3 muffins until lightly browned, about 3 minutes or so. Turn over and cook the other side until browned. You can insert a instant thermometer to see that it reads at least 198 degrees to be sure it's done cooking. Don't let them get too brown or you won't be able to toast them without burning them.

Cool 15 minutes or so before serving. Makes 8 delicious English muffins.

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