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If you have sourdough starter, I have a very good recipe for that. They are very tasty!

English muffins

1 envelope yeast
1 tsp. salt
1/4 C. warm water
1 C. starter
2 Tbl. yellow cornmeal
3/4 C. buttermilk
2 to 3 C. flour
1/4 C. cornmeal

Sprinkle yeast over water. Set aside to soften 5 Minutes. Cover a large baking sheet with waxed paper. Sprinkle with 1 Tbl. cornmeal; set aside.

In a large bowl, stir together flour, 1/4 C. cornmeal, and salt; Set aside. In a medium bowl, combine starter, buttermilk and yeast mixture. Stir into flour mixture until well blended. Knead 5 to 8 minutes, adding flour if necessary until smooth and elastic. Roll out dough to 3/8 to 1/2 inch thick. Cut muffins with a 3" biscuit cutter or drinking glass. Arrange on baking sheet. Sprinkle with remaining cornmeal. Cover with cloth; let raise 45 minutes. or until doubled. Cook on medium heat in a slightly greased griddle. Turning often, cook raised muffins on medium hot griddle about 30 minutes. Cool on a rack. Serve warm or cold. Makes 12 to 14 muffins.

Start kneading with 2 cups of flour and add more as needed.

The look like this when being fried:

View attachment 3697959
I had sourdough starter for a while. I just didn't keep up with it as well as I should have. I eventually gave it to hubby to put in his pancake batter (he makes pancakes every Sat/Sun) and they were the best pancakes ever!
 
I just finished baking 40 Christmas tree cookies. 3 were eaten by Dh. The smell woke him up. I'll start earlier tomorrow night, and crank out at least 2 more batches. I may have to handcuff Dd #1 to her bed, to keep her from eating them, before I get them decorated, and to ensure I'll have enough to give to other relatives, and friends.
 
If you have sourdough starter, I have a very good recipe for that. They are very tasty!

English muffins

1 envelope yeast
1 tsp. salt
1/4 C. warm water
1 C. starter
2 Tbl. yellow cornmeal
3/4 C. buttermilk
2 to 3 C. flour
1/4 C. cornmeal

Sprinkle yeast over water. Set aside to soften 5 Minutes. Cover a large baking sheet with waxed paper. Sprinkle with 1 Tbl. cornmeal; set aside.

In a large bowl, stir together flour, 1/4 C. cornmeal, and salt; Set aside. In a medium bowl, combine starter, buttermilk and yeast mixture. Stir into flour mixture until well blended. Knead 5 to 8 minutes, adding flour if necessary until smooth and elastic. Roll out dough to 3/8 to 1/2 inch thick. Cut muffins with a 3" biscuit cutter or drinking glass. Arrange on baking sheet. Sprinkle with remaining cornmeal. Cover with cloth; let raise 45 minutes. or until doubled. Cook on medium heat in a slightly greased griddle. Turning often, cook raised muffins on medium hot griddle about 30 minutes. Cool on a rack. Serve warm or cold. Makes 12 to 14 muffins.

Start kneading with 2 cups of flour and add more as needed.

The look like this when being fried:

View attachment 3697959
I hear tell that the discard can make some good waffles. Waste not want not.
 
I just finished baking 40 Christmas tree cookies. 3 were eaten by Dh. The smell woke him up. I'll start earlier tomorrow night, and crank out at least 2 more batches. I may have to handcuff Dd #1 to her bed, to keep her from eating them, before I get them decorated, and to ensure I'll have enough to give to other relatives, and friends.
I wish I had your time, ambition, and skill. I wouldn't even fry the hamburger tonight to make the spaghetti sauce as I'm afraid I'd burn it so DH takes care of that, then calls me in to do the rest. ☺️
 
IMG_3566.jpeg
 
Problem with sourdough is that you have to use it. I make maybe a loaf per week, certainly not enough to keep a sourdough culture alive.

I hear tell that the discard can make some good waffles. Waste not want not.
I use mine to make a pancake. As in one, large, fluffy, delicious pancake. It's a good, rib-stickin' (there's an old folks' word!) breakfast. Feeds me, I feed the sour dough starter, and we're all happy.
 

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