I decide to make sour dough “something”. This will be for breakfast so I ask if it should be pancakes, waffles, or English muffins. It is the latter than would be preferred by the other human resident of my house, the hubby. The cats don’t get a vote!
I open the KAF 200th Anniversary Cookbook and read the recipe and instructions (Page 538). With raised doughs it is necessary to read through the recipe to know the timing of the rises to determine the amount of time needed for the end product. English muffins will be fun as well since they are cooked on top of the stove and not baked in the oven.
The starter-sponge is prepared in the evening. This recipe does not use additional yeast. The current recipe at the King Arthur Flour website does. http://www.kingarthurflour.com/recipes/sourdough-english-muffins-recipe
The sponge is made by mixing together the starter, milk, and about 3 cups of the flour. Mix well and cover with plastic wrap for 2-24 hours. I tell myself I must remember to get up at a reasonable hour on this weekend morning to prepare the dough. Made the sponge at 9:30 PM and will plan to get up 7 AM.
1 Cup sourdough starter; 1 ½ C milk; 5 ½ C Flour; 1 Tab sugar; 1 Tab salt; 1 teas baking soda; cornmeal to sprinkle on baking sheet.
Mix the rest of the dry ingredients minus the cornmeal in a bowl and then mix this into the sponge. It takes some work to get all incorporated together. Then let rest for about an hour.
Now for the “fun” part: rolling the dough out thin. This is easier said than done but finally I get it to where it seems good enough to cut. I try a number of items but settle on a round drinking glass that is 3 ½ inches in diameter. My biscuit cutter seemed too small as the recipe said they shrink as they cook.
These were a great success. I am glad I had a griddle so I could cook more than a few in a skillet at the time. After resting the cut outs on the cornmeal covered baking pans for 15-20 minutes and heating the griddle and spraying it with cooking spray, they cook ten minutes on each side.
This recipe made 24 so I now have two sets of six fork-split muffins in freezer bags in the freezer for future enjoyment.
Now we can make our own “egg mcmuffins” with the baked eggs from the “Planning Breakfast” post. I had previously been putting the egg in the middle of a muffin (wheat-germ whole wheat, also from the KAF cookbook). I mentioned this to a colleague at a McDonalds the other day when I ordered just a coffee and she was ordering lunch. The cashier was in good spirits and showed good humor. He was a pleasure to order from. I rarely go to McDonalds and only for the coffee when there is the “medium for $1” special. I was disappointed with the pumpkin spice coffee as they use syrup for the flavoring. I suppose I will just have to go across the street and pay more for the DD coffee in the future. Live and learn.