Sourdough English Muffins
I’ve posted about these muffins before and here is the recipe. Winter time when the cook stove is going is the time for these – since they turn out so well. Summertime, electric stove – not so good. Wood heat is wonderful, it enlivens our hot water, and does wonders for my recipes!
I mix the dough and allow it to rise overnight. Once the morning chores are done, I add salt and soda and stir down the dough. Add additional flour and knead until the dough is not sticky. For you bread bakers, this dough is silky smooth and feels good to knead. Just thought I would throw that little tidbit in… .
Pat the dough out to about 1/2″ thick. I use a regular mouth canning lid for a biscuit cutter. A drinking glass or a tuna can with both ends removed would work fine too if you want larger muffins. And a novel idea – a real biscuit cutter!