|Easy Drop Sourdough English Muffins|
|Drop dough onto griddle to bake.|
I have in the past confessed to being a lazy biscuit baker. There is the rolling out of the dough and the cutting, then re-rolling and more cutting. Or you can just pat the dough out, cut into squares and bake. See how easy it can be, to be a lazy baker?
And now, here is an easy drop English muffin recipe. Yep, they are not perfectly round, but I don't think that affects the taste one little bit. Delicious doesn't always come in a perfect shape.....
You can start this process before you head off to work and finish up in the evening, or before you head off to bed, and finish in the morning. I started the batter in the morning, before heading off to work.
|These are delicious!|
adapted from: Home Joys
makes about 8
Cooks Wisdom: Fork splitting while still warm, then cool completely and package. In addition upon the second batch of muffins I have employed a different method for the 30 minute standing period. See added photos below.
1/2 c sourdough starter
2 c flour - we used white whole wheat
1 c milk
1 T sugar
Stir together starter, milk, sugar and flour.
Cover and let rest until your are ready to make muffins, about 8 hours.
When ready add:
1 T honey
1 t salt
1 t baking soda
Beat well. let rest 30 minutes.
Preheat a large skillet or griddle to 250-275. Sprinkle with cornmeal.
Let cool. If you have a pan large enough, use it like a lid to create a mini oven.
Let cool. When ready to serve, fork split and toast. Serve with jam if desired. Or do what Gina from Home Joys does, scramble up some eggs and make homemade breakfast sandwiches.
And now it is time to replenish the starter, in a new bowl.
Sometimes the morning gets away from me.......
Updated technique for rising period:
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