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The Clink sourdough English Muffins

The sourdough English muffins tasted fantastic but looked a little wonky.  English muffins (for those of you who are not North American and do not know about them necessarily, as they have nothing to do with England, or muffins) are the things on either side of an egg Mcmuffin.  Ash and I have a competition on to see who can get them into the flat, round shape they are supposed to be, rather than the kind of wonky space ship shape they turned out to be.  We foresee toasted English muffins and preserves, eggs benedict, eggs florentine….That is the homework between yesterday and next month.
Course: Breakfast
Cuisine: english


Step one: Refresh your wheat sourdough

    Step two: Mix together

    • 1/2 cup  Refreshed white wheat sourdough
    • 1 cup of  Warm milk Or 2 teaspoons of powdered milk and 1 cup of warm water
    • 2 cups of  White wheat flour


    • Cover and let stand overnight

    Step three; Make the dough

    • Mix together 1/2 cup flour,  1 tablespoon sugar, 3/4 teaspoons salt, 1/2 teaspoon of baking soda and sprinkle this on top of the bubbly mixture that you made the day before.
    • Mix this and then knead it well for at least 10 minutes.  Incorporate the rest of the flour (and more if necessary so that it is not super sticky)
    • Let it rest for 30 minutes.
    • Form the dough into 10 or 12 little balls, place them on a baking tray that you have sprinkled with corn meal (polenta), with plenty of room between them, cover them and let them sit for 30 minutes.
    • Gently press them down to form a flattish disc about 1 inch thick (2.5 cm) and, using a little seive, shake some polenta over the top of them.  Cover them and let them sit for 30 more minutes.
    • Bake for 30 minutes at 200 degrees.  Let cool.  English muffins are pretty lame unless they are toasted (they are supposed to be doughy) so do cut them in half and toast them.  Lots of little holes to trap butter and jam and hollandaise sauce.