Sourdough English Muffin

People asked what I did and true to my minimalist form, I’m going to write the bare bones.

2 tablespoons sugar

2 cups warm milk

1 tablespoon active dry yeast

1 cup sourdough starter, ripe

7 cups AP Flour 1/2 cup

4 tablespoons butter room temp

1 tablespoon salt

1/4 teaspoon citric acid, if you’ve got it.

Corn meal for the pan

In a bowl of a mixer combine everything but the corn meal. Using a the hook attachment knead for 5 minutes. Oil the dough and bowl, rise in fridge, covered, 4-8 hours. Portion into 24-3 ounce pieces. Roll, flatten then cut with a 3 inch cookie cutter. Lightly press into a wee bit of cornmeal and place on bun pan. Cover with plastic wrap and refrigerate overnight up to 12 hours.

Preheat oven 350 degrees. Start muffins in a dry cast iron skillet, bake on one side, on medium heat, turn over and weigh them down with a light weight flat bottom thing, (cake pan, metal pie pan). When both sides are brown move back to bun pan. When all muffins have been browned, move to oven and bake 15 ish minutes or when their internal temperature is 190 degrees.