Growing up my mom always had English Muffins around the house. I wasn’t super fond of them unless slathered in a bucket of butter. Things have changed. I love them now! Then again I am much more fond of soured breads these days. Hence why I post mostly sourdough bread recipes. These are easy to make and don’t take much time other than having to wait a bit.
My pictures are a little off. The light in my house isn’t great. Also, I made two batches of these in the 24 hours. I didn’t finish getting pictures of my first batch before having to hurry and cook them up so I started another batch to finish getting pictures. My husband may have only left 3 behind so the child and I were craving more after breakfast. Good thing I had more dough ready!
You will need:
*2 3/4 cups unbleached all purpose flour
*1 cup milk. I have used everything from heavy cream to buttermilk to nut milks. I even used my coffee creamer in a pinch.
*1/2 cup of well fed sourdough starter
*1 tbs sugar
*1 tsp baking soda
*1 tsp salt
Mix 2 cups of flour with the milk and sourdough starter. Cover with either Saran Wrap or a cloth. Bug season has started so I used a press and seal type wrap the first time around. I am not fond of the stuff so I used a cloth and tucked in the sides the second time. Leave for at least 8 hours. I left mine for about 16 hours both times.
Let rest 5 minutes.
Now, I dust the ball of dough and the counter with cornmeal. Many recipes have you dust after cutting but the dough isn’t moist enough at that point to really grab a good bit of cornmeal. So I dust everything.
Roll out to about 3/4 of an inch thick. I use the lid of a mason jar as a guide to get it near that. If you’re using a cookie cutter or cup just roll out to around that thickness.
Place on more cornmeal to rise slightly for at least an hour. The first time around I left it for about 4 hours as we played outside. Hence, why I rushed to cook them when we got home. It was way past dinner time! They were perfectly fine though.
To cook oil a pan and heat on low. Cook each side for about 6 minutes. After they are done you can eat immediately but they also freeze well for later use! They also reheat in the toaster beautifully! I should note my batch made with dairy didn’t puff much when cooked but when I used almond milk they puffed like crazy! So fluffy and light! Both delicious.