Inspired by my recent visit

Filed under:General — eric @ 4:38 am

Inspired by my recent visit with Randy, I’ve revived my sourdough starter. I used to cook with it a lot, back when Randy and I shared an apartment in Socorro (his name was on the lease with me for at least a year, but I don’t think he stayed one night in the place), but I haven’t in years. When I returned from Wisconsin, I immediately began a new culture. It was ready to use this weekend, and use it I did. I started Saturday with sourdough pancakes, just to be sure the culture was good. When those turned out quite tasty, I spent most of Sunday making several dozen sourdough english muffins. These are so fun to make because they’re unlike most other bread products. The dough is much softer than regular bread, and they’re baked on the stovetop, in a griddle or frying pan. Here’s the recipe so you can try them yourself. If you don’t have a sourdough starter, they’re easy to make. The link above is a good resource.

Sourdough English Muffins
1 cup soughdough starter 2 tbs sugar
2 cups milk 1 tsp salt
4 1/2 cups flour — I use an unbleached light whole-grain flour, but you can use all-purpose flour
In a large mixing bowl, combine starter, milk, and 4 cups of flour. Mix well, cover loosely, and let stand overnight. Mix together remaining flour, sugar, salt, and soda. Sprinkle over dough and mix in. Knead dough on a floured board until no longer sticky (this takes an extra cup or so of flour). Roll out dough to 3/4 inch thick. Cut into 3 inch rounds. I use a tuna can with both ends cut out. Place one inch apart on cookie sheet or board sprinkled with cornmeal. Sprinkle more cornmeal on top. Cover and let rise until doubled. Bake on griddle or skillet at 275 degrees for 8 to 10 minutes on a side, turning once. If you are not using a non-stick cooking surface, you may need to lightly grease it. When done, I let cool to room temp, fork split (go all around edges with a fork, being careful not to fully split the muffins), and freeze together in a plastic bag. When you want to use them, they thaw quickly (10 minutes or less), split easily, and can be toasted to get that just-baked flavor. Makes 24 - 30 muffins.

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