SOURDOUGH ENGLISH MUFFINS

SOURDOUGH WHOLE WHEAT ENGLISH MUFFINS

the sponge:

    2           cups white sourdough starter
    1           tablespoon malted barley flour (or sugar)
    1 1/2     cups milk
    3           cups unbleached white flour

Stir all ingredients together in a large mixing bowl.  Cover with a damp towel and let ferment for twelve hours or until you are ready to make the dough.

the dough:

    1/2        cup warm water (110 degrees)
    2           teaspoons active dry yeast
    1           tablespoon sugar

Mix the above ingredients together.  When foamy, add to the sponge.

then add:

    3           cups unbleached white flour
    3           tablespoons melted butter
    1           tablespoon sea salt or table salt

Mix these ingredients into the sponge with a wooden spoon. Spread another cup of white flour on your work surface, and turn the dough out of the bowl. Knead until the dough reaches the Baby’s Bottom Stage. You’ll use at least another cup of flour

Sprinkle your bowl with flour and put the dough back in it. Cover with a damp towel and let rise until double or triple in bulk—2 to 4 hours.

Punch down the dough.  Sprinkle some flour on the work surface and turn the dough out of the bowl.  Pat or roll it into a large circle about ½ inch thick. Cover with a towel and let it rest. Meanwhile, sprinkle two large cookie sheets with cornmeal. Using a 3 ½ inch muffin cutter or an empty tuna fish can, cut rounds of dough and place them on the cookie sheets leaving an inch between each. Take the leftover dough, knead it into a ball and then roll it out again. Repeat until all the dough is used up. You should have about 24 muffins.

Cover the muffins with a damp towel until they double in height—about 30 to 45 minutes. Heat two large fry pans (or a griddle) on your stove at medium high heat. When the pans are hot slide the risen muffins into the pans and let bake 4 to 5 minutes until nicely browned. Turn over and repeat on the other side. Cool on a cake rack.

Split and toast for breakfast or use in sandwiches. For great individual pizzas, split and toast, spread with tomato sauce, mozzarella cheese and your favorite toppings.  Bake in a 450 degree oven for 6 to 8 minutes.

WHOLE WHEAT VARIATION: Use 3 cups whole wheat flour in the sponge. Then proceed using white flour.