I have been playing with sourdough and my starter for a few months now and think I have finally lost my fear of failure. I was intimidated by the starter for what I now realize was crazy. The starter is so simple and so forgiving. It continues to work, even when I neglect it. I am not too consistent at feeding it and I have forgotten about it at times and yet with a little feeding it performs beautifully. I am still trying to make a sourdough bread that isn’t as heavy as a brick! I will keep on trying for good bread, but in the meantime, I am turning out absolutely delicious sourdough english muffins and tortillas. No more store bought for us! Thank you to GNOWFGLINS Sourdough eCourse!
SOURDOUGH ENGLISH MUFFINS
(makes 8 muffins)
Soak the following overnight or up to 24 hours: I let mine sit 12 hours so this step could be started early in the day and cooked in the evening.
3/4 cup sourdough starter
1 cup water
2 cups flour (I used white, whole wheat)
2 Tbls. ground flax seed (optional)
Stir to combine the starter and water, then add the flour and ground flax seed. Stir well to combine. The dough should be quite sticky, so if it appears to be too dry you can add a bit more starter and/or water. Cover and let sit on your counter.
The next morning add:
1 tsp. sea salt
1 tsp. baking soda
1 tbls. raw honey
optional add-ins: seeds, dried fruit (raisins,etc), cinnamon, chopped nuts
Mix to combine with a wooden spoon. Turn dough out onto lightly oiled surface (about 1 tbls. of olive oil) and oil your hands lightly too. Knead the dough for about 3 minutes, just to incorporate the salt, soda, and honey. Pat into a circle and cut into 8 equal pieces either using a pizza cutter or large knife.
Lightly dust your hands with flour and gently roll each piece into a ball. Flatten slightly, about 3/4″ – 1″ thick, 2 -1/2 inches in diameter. Place the muffins on wax paper or parchment paper that has been dusted with cornmeal. Cover with a dish towel and let rest for 1 hour. The muffins will rise just slightly, but will rise more when you cook them.
After the muffins have rested, heat a cast iron skillet or griddle on medium/medium low heat. Don’t use too high of heat, you want the muffins to cook through without burning the outsides.
Carefully transfer the muffins onto the skillet and cook about 5 minutes on each side. Turn them gently so you don’t deflate them.
Cool on cake rack and when cool, store in covered container up to a week (if they last that long!) or freeze for longer storage.
These are so easy and relatively quick to make. Hands on time is maybe 10 minutes to prepare for soaking, less than 10 minutes mixing and kneading, and 10 – 20 minutes cooking, depending on the size of your skillet or griddle.
This recipe could be doubled or tripled.