Sourdough English Muffins
Sourdough English Muffins could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 5g of protein, 5g of fat, and a total of 179 calories. This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. It works well as a bread. A mixture of sourdough starter, water, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 35 minutes. Users who liked this recipe also liked Sourdough English Muffins, Sourdough Spelt English Muffins, and Bread Baking: Sourdough English Muffins.
Instructions
In a large bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight.
Combine the milk powder, sugar, salt and 1/2 cup flour.
Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky, about 2-3 minutes, adding more flour if needed.
Roll to 1/2-in. thickness.
Cut with a 3-in. round cookie cutter. Greased baking sheets and sprinkle with 2 tablespoons cornmeal.
Place muffins 2 in. apart on prepared baking sheets.
Sprinkle remaining cornmeal over muffin tops. Cover and let rise in a warm place until doubled, about 45 minutes.
In a lightly greased griddle or electric skillet, cook muffins at 275° for 10 minutes. Turn and cook 10-15 minutes longer or until golden brown. Split with a sharp knife or a fork and toast if desired.
Serve with butter, jam or honey.