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Sourdough English Muffins Recipe
|Skim milk powder||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Starter||1 Cup (16 tbs)|
|Whole wheat flour||10 Cup (160 tbs)|
|Dry yeast||3 Teaspoon|
|Cornmeal||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 8351 Calories from Fat 3216
% Daily Value*
Total Fat 367 g564.3%
Saturated Fat 188.2 g941.1%
Trans Fat 0 g
Cholesterol 734.1 mg244.7%
Sodium 7557.3 mg314.9%
Total Carbohydrates 1135 g378.2%
Dietary Fiber 170.5 g681.8%
Sugars 30.9 g
Protein 223 g445.7%
Vitamin A 172.4% Vitamin C 1%
Calcium 64.6% Iron 351.1%
*Based on a 2000 Calorie diet
Cool to lukewarm.
When milk is lukewarm, add sourdough starter and gradually stir in 4 cups of the whole wheat flour until it is thoroughly mixed.
Leave in a warm place overnight.
In the morning, stir down the mixture and add yeast, honey, oil, salt and remaining 6 cups of flour.
Turn out onto light floured board and knead for 10-12 minutes.
Sprinkle floured board with cornmeal and roll out dough to thickness of English muffins (about 2/3 inch).
Cut with large round cutter and place on cookie sheet to rise for an hour in a warm place.
Heat iron skillet to medium low heat, lightly grease it with butter and bake muffins approximately 12 minutes on each side.
Be very careful not to burn them.
If the heat is too high, they may not bake evenly inside before browning too much on the outside.