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
After all the muffins are removed take remaining dough and gently kneed it back into a ball and roll it out to 1/2 inch thick and cut more muffins.
Repeat this process until you have cur muffins out of all of the dough
Sprinkle cornmeal on top of the mufins
Cover all your baking sheets with plastic wrap and let rise for 1 hour
Heat a large non-stick frying pan over a medium low heat
Place each muffin in the frying pan and cook on each side for 6 minutes
Remove from the heat and let cool completely
ENJOY!!!
