I keep my sourdough starter in a bowl, covered with a cloth and a heavy plate. That way, anytime I want to use it, it is ready. I feed it every day a little bit. I add a couple Tablespoons of flour and the same amount of water, and stir it in. Here is the bowl, uncovered:
I wanted to make sourdough English Muffins for breakfast this morning, so I started them last night using Erin's recipe at Gnowfglins. They are so quick and easy and we love them! They are good fresh and warm from the griddle, later in the day for a sandwich or quick "pizza" base, toasted for breakfast, and if you slice them, properly, and freeze them, they keep well. Here is the batch I made this morning:
Do you know the proper way to slice an English muffin? What you do is slice into the edge all around, and then holding both sides, one in each hand, twist the muffin and the 2 halves will break apart:
and then you'll have this lovely, crumbly texture that when toasted, grabs the butter and tastes and feels fabulous in your mouth!
Here are the muffins, sliced (properly) and stacked up, ready to be wrapped and frozen. These are the ones that were left after breakfast today:
We ate them warm with butter and this yummy honey which I buy here.
Here you can see it... butter and honey... yummy goodness!
Incidentally, the muffins look very very brown in these pictures. I assure you they are not burnt. I did not bake mine as long as the recipe states. You need to see what works with the cooking set - up you have. This is our second batch. The dough in the first one was not as stiff, but this recipe is very forgiving and it is hard to mess up. Truly. Enjoy!