INGREDIENTS

INSTRUCTIONS

Sourdough English Muffins which also can be made as burger buns, and
which don't even have to be sourdough - what more could you ask?
Yield: 8-10 muffins/buns =46rom: Ron Parker, inspired by a recipe  from
Catherine Devine, Ithaca, NY  In the evening, in an approximately
10-inch mixing bowl put  ingedients for Mix A or b, (not both!) if you
don't have or like  sourdough breads, use Mix B.  Mix with a fork,
cover with plastic wrap and let sit overnight in a  warm place.  Next
morning sprinkle sugar and salt over the bubbly mass.  Then slowly mix
in up to a cup of flour. Start with a third to a half  cup, and mix in
the bowl until the dough is free from the bowl and  has lost much of
its stickiness. Then knead in more flour on a  floured surface,
kneading for about 10-15 minutes to get a smooth,  silky, elastic
dough. Knead in only enough flour to control  stickiness, which will
vary with seasonal dry/wet cycles.  Divide dough into 8-10 equal
portions, roll between your hands to make  balls. 8 portions will make
nice large-sized burger buns. 9-10  portions will make standard English
muffin sizes or smaller buns.  Place muffins/buns on a cookie sheet
well covered with corn meal,  allowing some space between them so they
don't touch after rising.  Cover with a floured towel, then a sheet of
plastic, and let rise  until they are about doubled in thickness. This
will take several  hours, depending on how warm the room is.  =46or
English muffins: When risen, use a pancake turner to carefully  lift
muffins from the cookie sheet and place cornmeal side down onto  a
moderate heat frying pan or griddle (seasoned cast iron is great
here). Turn the muffins frequently to prevent burning. They should be
cooked only until light brown, because they will be toasted later.
=46or hamburger buns: When risen, place cookie sheet with risen buns
into a 400 degree oven on top of a baking stone slab. The slab is not
absolutely necessary, and if you don't have one use the upper oven
rack with a piece of foil partly shielding the underside of the  cookie
sheet from the direct heat of the lower burner on the lower  rack. Bake
for 12-15 minutes until golden brown. If you like a  lighter bun, make
10 portions, and let them rise a bit longer. Posted  to Digest
bread-bakers.v096.n063  From: Ron Parker <rbparker@henning.cfa.org>
Date: Mon, 2 Dec 1996 08:21:00 -0600

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2345
Calories From Fat: 142
Total Fat: 16.7g
Cholesterol: 0mg
Sodium: 3358.8mg
Potassium: 903.2mg
Carbohydrates: 426.4g
Fiber: 18.8g
Sugar: 16.3g
Protein: 116.1g