.
For this recipe you need some specialized equipment: English Muffin Rings
8 ounces (by weight) all-purpose flour (2 cups)
1 1/3 cup warm water
1 cup sourdough starter
1/2 cup non-fat powdered milk
2 1/4 t yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon vegetable oil
Whisk together flour, water and sourdough starter until smooth.
Cover and set aside for 3 hours.
Add remaining ingredients and stir until smooth.
Spray insides of muffin rings thoroughly with non-stick spray.
Spray or grease a cookie sheet and coat with cornmeal.
Place the rings on the cookie sheet and fill with the batter.
Cover with plactic wrap* and let rise until the batter reaches the top of the rings (about 1 hour).
Remove the wrap and bake in a preheated 350 degree oven for 25 minutes.
Let cool completely before splitting.
These are actually better the next day.
*Rig up something to drape the plastic wrap over so it can't touch the tops of the muffins.
If the batter sticks to the wrap, it ruins the muffins when you pull it off.
Example 1:
Using the frame the came with my Buffet Server
Example 2:
Using espresso cups (shot glasses would also work)
The Johnson Family Cookbook