Preparation time: 5 minutes / 1 hour
Cooking time: 8 hrs. to rise / 20 minutes to bake.
Difficulty: Easy - for beginners
Serves: Makes 9
Dietary guidance: v
1/2 c sourdough starter (https://apps.facebook.com/recipebinder/recipe.html?rid=50039)
1 c. milk
2 3/4 c. all purpose flour
1 T. sugar
3/4 t. salt
1/2 t. baking soda
2 Tbsp. corn meal (sprinkled on before baking)
In large glass bowl mix sourdough starter, milk and and 2 cups flour and let rise 8 hours or overnight.
When ready to roll, in separate bowl mix in 1/2 c flour, sugar, baking soda and salt, sprinkle over dough and mix well. Use remaining 1/4 c. flour to prepare surface and knead in. Turn dough onto floured surface, knead dough 2-3 minutes. Use a floured rolling pin to roll dough into a 9 or 10" square that is 3/4" thick, you may need to stretch the dough a little before rolling. When ready, cut 9 muffins out with a floured large mouthed glass or tuna can (about 3 1/2" wide). Place muffins on a lightly greased baking sheet leaving about 1" between them, let muffins rise 1/2 hour. Sprinkle both sides with corn meal. Cook at 300° F on slightly greased electric fry pan for ten minutes, turn and cook another ten minutes. You can bake these in the oven on a baking sheet at 300° F turning after ten minutes. They will shrink and rise more in the oven but are still just as tasty. When ready, cut in half with knife, toast if you'd like. We like to use these to make bacon, egg and cheese sandwiches but they also taste great toasted with butter, with butter and grated Parmesan, or with jelly or jam. Enjoy! :)