Sourdough English Muffins

Baking rings give these muffins their characteristic shape. English muffins are not traditionally cut.  Instead, the sides of the muffin should be perforated with a fork so they can be pulled apart. If you prefer crumpets, simply add the salt, soda and sugar to just 1/2 cup flour and pour batter directly into the oiled rings placed ready on the hot skillet. Cook for 4-8 minutes over medium heat, until dough looks somewhat dry and bubbles appear over the entire surface. Remove the ring, turn the crumpet over and cook an additional 30 to 60 seconds to brown the top. Remove from the pan and cool on a wire rack.

The night before,
Combine 1 cup of Rye Starter (or sourdough starter) with 2 cups whole wheat flour and 2 cups of milk
Cover, let stand overnight

In the morning,
Combine 2 cups flour, 2 Tbsp sugar, 1 tea baking soda and 1 tea salt
Add mixture from the night before
Knead 4 min. dough will be tacky
With lightly oiled hands, turn dour onto a lightly oiled board dusted with cornmeal
Press dough to 1/2 inch and press into muffin rings, dust with cornmeal
Cover and proof 30 min. until dough reaches the top of the rings
Preheat cast iron skillet
Bake on med-hot lightly oiled iron, 5-8 min. on each side, cool on wire rack
Makes 18 English muffins