ENGLISH MUFFINS

This is one of my signature dishes. It is a comfort food to me. The smell and the taste are just to Kool for School. English Muffins take a little work but they are worth the effort. I make a Sourdough English Muffin thanks to Dylan. You need to start your Sourdough starer the day before. Today's batch was extra special because I used leftover buttermilk from the butta I made.

English Muffins

½ cup sourdough starter,

3 cups all purpose flour

1 cup milk or buttermilk

½ tsp baking soda

½ tsp salt

1 cup corn meal

Combine starter with 2 cups of flour and 1 cup of milk. Stir thoroughly, cover with plastic wrap and let sit out overnight (about 7-10 hours).In the morning, add the baking soda, salt, sugar to the dough and gradually add the remaining 1 cup of flour, 2 tablespoons at a time, until the dough looses its stickyness. Turn dough out onto a lightly floured surface and roll until about ½ inch thick. Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible. Place rounds on an ungreased baking sheet, covered with cornmeal. Sprinkle the tops of the muffins with cornmeal and leave them to rise, covered with a clean dishtowel, for about 45 minutes.Heat a lightly oiled or nonstick skillet over high heat until very hot, then reduce the temperature to medium/medium high.Cook the muffins for about 5 minutes on each side, turning only once. The muffins will reach a light or medium brown (turn town the temperature slightly if they cook too quickly) on both the top and the bottom when they are cooked through. Before the first flip, the sides of the muffin will start to look dry, like the edges of a pancake, when it it ready to be turned. You can peek at the underside, too.Cool completely before storing.