Sourdough: Buttermilk English Muffins

posted by pepe85323 11-17-102 4:41 AM

Buttermilk English Muffins

1 cup sourdough starter
1 pkg active dry yeast
1/4 cup warm water
1/2 cup buttermilk
23/4 cups flour
6 Tbsp yellow cornmeal
1 tsp baking soda
1 tsp salt

Bring sourdough starter to room temperature. Dissolve yeast in water.

In mixing bowl stir together sourdough starter and buttermilk, stir in yeast. Combine flour, 4 tablespoons of the cornmeal, the baking soda and salt, stir in sourdough mixture. Turn out onto lightly floured surface. Knead until smooth and elastic, adding small amounts of additional flour in necessary to prevent sticking. Cover, let rest for 10 minutes.

Roll dough to 1/4 thickness. Using a 4 inch round cutter, cut dough into muffins. Dip in remaining 2 tablespoons cornmeal to coat both sides. Cover, let rise until very light (about 45 minutes).

Bake on ungreased griddle or in ungreased skillet over medium low heat for 20 to 30 minutes or until done, turning frequently. Cool on wire rack.

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