Sourdough English Muffins

I love English muffins, and I think they turn out best when made with sourdough. They are cooked on the stovetop in a skillet, so they can be made readily when camping as well as at home. However, they are best toasted, even though they smell wonderful when fresh cooked.

English muffins are easy to make. The first step is to prepare a sponge. For this, mix a half cup of starter with a cup of hot water, then add approximately a cup of flour and mix into a thick, doughy batter. I like to use the plastic containers my yogurt comes in to mix the dough and for rising. Let the sponge rise until double in bulk. Dump the sponge onto a floured surface, add a half teaspoon of salt and a quarter teaspoon of baking soda and the remaining flour and knead until the dough is smooth and elastic. Poke your finger into the dough and if it springs back it should be good to go.

Most recipes call for you to roll the dough out and cut the muffins with a muffin ring. I prefer a different approach so that I am not rolling the dough out and then re-rolling it to use up the excess dough once I have cut the muffins. The way I do it is to form the dough into a thick log, then cut it into sections/slices about half the size of the finished muffin I want. This way, I can cut the slices, or lumps, of dough evenly. Pat each slice into a disc about half to three quarters of an inch thick. Next, sprinkle the cornmeal over the bottom of the skillet and set the dough discs on top, being sure to leave room between them for the dough to expand. Cover and let rise until the dough has doubled in bulk.

When the dough has risen, put the skillet over a medium flame to heat up, then turn the flame down to low so the muffins will not burn. They should rise some more as they heat up, and the cornmeal should give off a wonderful aroma as it bakes. After about seven minutes, the muffins should be browned on the bottom and ready to turn over. Use a fork to turn them. (You can life them slightly with a fork to determine if they are brown) Cook then on the other side until the muffins are none and golden brown on both top and bottom. You may want to turn them a second time to insure they are done on the inside. They should feel light when you lift them with the fork, and they should cook about fifteen to twenty minutes. This may take a little experience, since cooking time will depend on the size of the muffins and how hot your skillet is.

Remove the muffins when done and let them cool on a wire rack. For the final stage, use a fork to separate the halves for toasting. You can also cut the muffins in half, but inserting a fork all the way around the muffin allows you to pull the halves apart with all these nooks and crannies to capture the melting butter and jam or honey you add to complete the delicious process. Don't forget the hot coffee or tea, and enjoy.

Ingredients for Sourdough English Muffins:
1/2 cup sourdough starter
1 cup hot water
1-2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon cornmeal