Sourdough English Muffins

Add all Dry Ingredients to a very large bowl and whisk together

1. Flour
2. Dry powder milk
3. Salt
4. Sugar
5. Yeast

Add Wet Ingredients and mix by hand. Once all of the dry ingredients and wet ingredients have been combined, kneed the dough in the bowl for 4-5 minutes. This dough is designed to be a tacky/sticky dough after you have completed needing it but it should kneed into a solid dough ball.

1. Sourdough Starter
2. Water
3. Butter

Lightly grease another large bowl with oil and turn the dough into the greased bowl and let rest covered at room temp for 2-3 hours. The dough will double to triple in size depending on your room temperature.

Sprinkle three (3) foil-lined baking sheets with cornmeal

Flour a large surface

Turn the dough out onto the floured surface

Cut the dough in half. Return one half to the bowl

Shape the dough on your floured surface into a rough rectangle and full the dough out with a rolling pin until it is 1/4 inch thick

Using a 2 inch round cookie cutter cut as many English muffins as possible. Transfer each muffin to the baking sheet leaving an inch between each muffin