My Sourdough English Muffins

Exhausting! but the best tasting English muffin is a homemade one.

Process starts with an active starter

Got that let's move onto

The mixing stage, I put mine in a stand mixer for 15 minutes, sticky and pasty it is transfered to a greased bowl.

This is where it will rest on the counter 1 hour.

Then I move it to the fridge over night for 20 to 24 house until I'm ready to divide into 12 balls. Each ball rolled and placed on

Corn meal parchment paper.

After 6 hours  😴 in a heated oven they are ready to bake on a cast iron skillet.

6 minutes per side.

then into a 350 oven for an additional 10 minutes just to make sure the centre is cooked. The end result is better than store bought English muffins.

1. Questions????

2. Butter? Yes

3. Eat them hot? Why not

Share with husband? Let him nake his own these were too much trouble.

4. Starter? Easy to make after a few mistakes

Take care

Cindy

MBGH