Sourdough English Muffins

This was my first go at English Muffins! They turned out really good, I will definitaly make them again. Great recipe for when you need to use sourdough starter instead of throwing it out. I got the recipe from An Oregen Cottage, she has some really good recipes and pictures.  I want to eventually use my own fresh ground grains like she does but I just don't have acsess right now.  So if your in the same boat as me, go ahead and use what you have and enjoy them, at least you still know whats in them!

 

here they are nicely risen

 baked on a cast iron skillet

Sourdough English Muffins

Mix together the night before
  1/2 cup sourdough starter
  1 tbsp brown sugar or honey (preferably honey but I was out and brown sugar worked)
  1 cup milk (can use water, but milk makes them more tender)
  2 c. whole wheat (I used white unbleached flour)
  Cover with a towel and leave at room temperature overnight.
  
 In the morning, transfer the sponge to the bowl of a mixer, I used my food processor (can be made by hand) and add:
  1-1/2 tsp. baking soda
  1 tsp. sea salt
  1/4 cup flour (plus another 1/4-1/3 c. during kneading)

Knead for 3-4 minutes, adding another 1/4 to 1/3 cup of flour, one tablespoon at a time, until the dough is just tacky to the touch, clears the sides of the bowl, but still sicks to the bottom. If using a food processor pulse then stop every so often not letting the dough get to hot.
3. Turn the dough out onto a floured board and knead a few times into a round shape. Use a rolling pin to roll about 1/2-inch thick. Cut into rounds with a 3-inch biscuit cutter (or other round shape).
4. Place the muffin rounds on a baking sheet lined with parchment or silicone and sprinkled with a dusting of cornmeal or flour. Leave about 1 to 2-inches between each muffin, and dust the tops with a bit more flour or cornmeal.
5. Cover with a towel and let rise in a warm place for 1 to 2 hours. They will just slightly puff.
6. Heat a nonstick griddle to a medium-low setting (about 275 degrees) in order to cook the inside of the muffin without burning the outside.
7. Transfer the muffins, one at a time, to the heated griddle (dry- do not grease for even browning) and cook for about 4 minutes on one side. Flip the muffins, flatten slightly with the back of the spatula, and cook for another 3 to 4 minutes on the other side until both sides are nicely browned.