Ingredients
Main Ingredients
- 1 cup sourdough starter Make sure it's active and bubbly.
- 2 cups all-purpose flour Can substitute whole wheat flour for variation.
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup milk (warm) Warm to enhance dough rising.
- 1 tablespoon butter (melted) Enhances flavor.
- Cornmeal For dusting.
Method
Mixing the Dough
- In a mixing bowl, combine the sourdough starter, warm milk, and melted butter.
- Gradually add the flour, sugar, and salt, mixing until a dough forms.
- Knead the dough for about 5-10 minutes until smooth.
Rising the Dough
- Cover the dough and let it rise in a warm place for 1-2 hours or until doubled in size.
Shaping and Second Rise
- Roll out the dough to about 1 inch thick and cut into rounds.
- Dust a baking sheet with cornmeal and place the rounds on it. Cover and let rise for another 30 minutes.
Cooking the Muffins
- Preheat a skillet or griddle over medium heat.
- Cook the muffins for about 5-7 minutes on each side until golden brown.
- Let them cool on a wire rack before slicing.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 1g
Notes
Best served warm; can toast for extra crispiness. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat either by toasting or microwaving.
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