Sourdough English Muffins
Starter: Add to saved starter the night before use:
2 cups flour
2 cups milk or water
Stir together with starter in a glass or pottery bowl with a wooden spoon and leave out on counter overnight. Dough should be bubbly to show sourdough yeast is working.
Next morning: save 1 cup of batter in a jar in refrigerator as a new starter.
To rest of batter in bowl add:
4 cups flour
1 teaspoon soda
¼ cup sugar
salt to taste (¼ to ½ teaspoon)
milk or water enough to make a soft dough (about 2 cups)
(optional) cooked cereal left over from breakfast, usually about ½ cup
cooked oatmeal or cream of wheat.
Knead gently together until mixed, then turn onto lightly floured breadboard and roll
out until about 3/8 inches thick and cut into circular rounds about the size of a tuna can. Sprinkle rounds with cornmeal if desired, then let rise for about 1 hour.
To cook: Heat griddle as for pancakes and bake each round 3 to 4 minutes each side until lightly browned on each side. These freeze well and can be kept in freezer and thawed as needed.
Sourdough Cinnamon Rolls
Start dough as for English Muffins, then after mixing roll dough into an oblong about 9 inches by 15 inches.
Spread onto dough:
1/3 cup very soft butter or margarine
½ cup brown sugar
2 teaspoons cinnamon sprinkled over top
Add raisins and/or chopped walnuts as desired
Roll up tightly, beginning on wide side, pinch ends together. Cut into 1 inch slices. Place into 13x9 pan coated with softened butter.
In bottom of pan add: 1/4 cup brown sugar,
1 to 2 Tablespoons corn syrup
½ cup chopped walnuts or pecans
Cover and let rise about 1 hour.
To cook: Bake in oven at 375 degrees for 25 or 30 minutes. Immediately turn pan upside down onto large cookie sheet. Let pan sit over rolls a minute so sugar mixture rolls down over rolls.
Margaret S, Outreach Elder