Once you begin sourdough starter you can have plenty of “discard” to use for other baked goods. We love the waffles, English muffins, crackers, pita pockets and soft rolls. Eventually I want to try the tortillas.
The process for English muffins is a 2 day process.
On the first day mix together:
1 cup sourdough starter
2 T. Honey
2 Cups of milk
4 cups of flour
Next day mix in:
1 tsp baking soda
1-2 cups flour
2 tsp sea salt
Knead until smooth, let rise an hour, roll out on a board sprinkles with corn meal. Cut with biscuit cutter- don’t twist it! That will prevent the rise on the English muffin. Let them rise under a tea towel for about an hour. Heat a griddle and lower the heat- lightly oil the pan. Cook about 6 at a time- 4-5 minutes per side. Cool and split with fork. Keep in a zip lock bag once cool. You can also freeze for later use.