In case you are thinking about those English muffins……….here’s the recipe for the starter and muffins in more detail.
Starter: In a glass jar or crock– 1 cup 85 degree water, 1 tablespoon sugar, 4 tablespoons buttermilk and 1 cup flour. Let sit 2 to 3 days. Stir occasionally if you like. It is ready, slightly sour and bubbly, to use now or refrigerate for future use. Take it out of the refrigerator at least 2-3 hours to bring to room temperature. Replace how much you remove with equal parts water and flour. I have been very free flowing with this starter. Used many different amounts of it; replaced with the same or much more even; added white, whole wheat or a mixture of flours. It, as all sourdough starters do, improves with age.
English Muffins: Place 1/2 cup starter (I have used up to 1 cup), 1 cup milk (any %) and 2 cups flour (again, white, whole wheat or a mixture). Let sit overnight, covered. In the morning add 1 tablespoon sugar, 3/4 teaspoon salt and 1 teaspoon baking soda–mix thoroughly with a rubber spatula. (On a sleepy morning, I forgot these ingredients, so now I put them in a cup by the batter–the muffins weren’t quite as tasty or light without these but still definitely edible.) Pat out on your counter using a generous amount of flour to about 3/4 inch thick. Cut out with a 3 inch biscuit cutter. Put muffins on a well floured cloth and let rest 45 minutes or until nicely relaxed. Cook on a medium skillet or griddle for 6-8 minutes each side. Here’s the original: Sourdough english muffins | The Fresh Loaf
I mentioned in my previous post I found the starter recipe in a pioneer story book–I can well imagine our pioneers making these–setting the dough out overnight and baking over their fires in the morning. It’s immensely satisfying to make good bread without commercial yeast so handily.