I fed my starter last night, but this morning it wasn't looking as lively as I was hoping for. But I didn't want to toss my starter out, so I decided to make Sourdough English Muffins.
Rather than combining the starter, milk, and flour the evening before as the recipe recommends, I combined my ripe starter (closer to a cup than a half cup) with warm milk, then mixed all the ingredients together and allowed it to ferment on the counter for two hours. After that, I rolled the dough out and cut out the rounds using a jam jar lid. I let them rise for one hour before cooking them in a hot skillet.
I'm quite happy with how they turned out.
- Floydm's Blog
- Log in or register to post comments
Those look great, Floyd! Nice big holes for toppings. I followed the same recipe for my own muffins this morning, with the overnight ferment included. But I will give this method a try next time I've got a ripe starter going overnight!