Fermenting …. Sourdough English Muffins

Ingredients

• 1 c active sourdough starter
• 2 T sugar
• 2 c milk
• 4 c AP flour
• 1 t baking
• 2 t salt

Instructions

• Put spider into a large bowl and add the sugar, and milk. Stir well to dissolve the starter.
• Add the flour one cup at a time, stirring well between additions. You should create a shaggy dough
• Allow the mixture to rest overnight
• Turn the dough out on to a floured surface and sprinkle the backing soda and salt across it.
• Knead the dough, incorporating the soda and salt. Add up to 1 cup extra flour if necessary to create a nice smooth, but not dry, dough.
• Roll the dough out to about 1/2″ thickness and cut out 3″-4″ rounds.
• Top a sheet pan with parchment and corn meal. Lay out the rounds on the corn meal leaving enough room between them to allow for rising.
• Top them with another sprinkle of corn meal , lightly cover with an oiled parchment and allow to rise for about 60 minutes
• Cook on a medium/low griddle (oiled?) for 5-7 minutes per side. If they brown quickly, reduce the heat so they cook all of the way through.

Dough before bulk ferment

Finished English Muffins