English Muffins, Homemade Pt 2

Title:
English Muffins, Homemade Pt 2

Yield:
6 Servings

Categories:
Breads
& do,
Breakfast,
Brunch,
Yeast




Ingredients:





          See part 1






 as long as you have achieved the necessary bubbles. You may let it wait at


 room temperature for an hour or more before baking; or you may even


 refrigerate it overnight. If it seems to have lost its bubble, you can


 bring it back to life by beating in another cup of flour blended with


 enough tepid water to make a batter; this will give the yeast something


 more to feed on and in an hour or so it will rise and bubble again as it


 gobbles its new food. You can even turn this batter into sourdough. Simply


 let it sit at room temperature for a day or two until it has soured, then


 bottle and refrigerate it. You can now use it in any sourdough recipe, or


 you can make sourdough English muffins: blend 1/2 cup of it with 1 cup


 flour and enough water to make a batter, add 1 tablespoon dissolved yeast,


 and let it rise; then beat in more flour and water, or milk, and add salt


 (proportions make no difference as long as you get your bubbles); let it


 rise and bubble again; and cook your muffins. Replenish the sourdough


 starter by mixing it with more flour and water or milk blended into a


 batter, and let sit at room temperature until it has bubbled up and


 subsided; refrigerate as before.


 


 Recipe by: Julia Child & Co. P-166


 


 Posted to MC-Recipe Digest by "Max H. Mitchell"


 
on Mar 29, 1998