Helen Penny's Sourdough English Muffins

 Helen Penny's Sourdough English Muffins

1/2 C starter

2 3/4 C Flour

1 C Milk

1 T Sugar

3/4 t salt

1/2 t soda

3 T cornmeal

Mix starter, milk, and 2 C flour in large mixing bowl; cover and set at room temperture overnight. In the morning blend 1/2 C flour, sugar, salt, & soda; sprinkle over dough and mix thoroughly. Turn dough onto board with remaining flour. Knead 3-5 minutes until dough is no longer sticky. Roll to 1/2 inch thickness. Use a 3 inch cutter. Place muffins 1 inch apart oncookie sheet sprinkled with corn meal - sprinkle moe cornmeal on top. Cover and let rise 45 minutes to 1 hour.

Bake on lightly greased electric skillet at 275 degrees or in frying pan over medium heat for 8-10 minutes per side, turning once.

It is easy to pre-split these muffins with a fork. 

SOURDOUGH STARTER

Boil and mash 1 medium size potato. Add enough warm water to make 2 cups. Sprinkle 1 envelope (1T) yeast and 1 T sugar. Cover and leave at room temperature for 3 days. Store in refrigerator.

SOURDOUGH BISCUITS

1/2 C starter

1 C milk

2 1/2 C flour

1 T sugar

3/4 t sale

1 t baking powder

1/2 t soda

bacon fat or salad oil.

Mix starter, milke, and 1 C flour in large bowl; cover and let stand over night. Turn dough into 1 C flour on a bread board. Combine sugar, sale, baking powder and soda with remaining 1/2 c flour and sift over the top. Mix and knead lightly. Roll out to 1/2 inch thickness. Cut biscuits and dip each in warm brown fat or a mixture of oil and margerine. Place close together in a 9 inch square pan and let rise 30 minutes. Bake at 375 for 30 to 35 minutes.

Starter - Use once a week or replenish. Starter + 1 C milk and 1 C flour, mix and let set at room temperature until bubbling. Set in regrigerator.