English Sourdough Muffins


1/2 cup sourdough starter (see Oct. 9th post)
1 cup milk (or milk of your choice)
3 cups flour (or part whole wheat)
1 tbsp. honey
1/2 tsp. salt
1/2 tsp baking soda


1. Stir together starter (not cold – keep out for 1/2 hr.), milk and 2 cups flour.
2. Cover bowl with wax paper loosely and let sit overnight or for 5-8 hrs during the day.
3. Then combine the remaining 1 cup flour, honey, salt and soda. Add to the sourdough mixture. Mix well.
4. Knead the dough well to make a soft pliable dough. Add more flour if too sticky but dough should be soft.
5. Roll out dough to a 1/2 inch (about 1 1/2 cm) thickness. Cut into rounds with a glass or round cutter.
6. Place on a cookie sheet sprinkled with cornmeal, cover loosely with wax paper and let rise 45 minutes.
7. Heat up a heavy bottomed, ungreased metal pan (with a lid) on medium heat. Place the risen rounds in the pan.
8. Cover and bake 8 minutes on each side. Remove and cool slightly.
9. Split the English Muffins and butter, spread with jam or whatever you like. Even better toasted first.

The dough rounds baked in the oven as “Pizzette” and “Focaccine”