I have been making the sourdough english muffins from the KAF 200th anniversary cookbook for several years now. My husband would never go back to store bought. I have struggled a bit - my dough has always been more dry than the instructions seem to anticipate. I know the consistency now, and moderate the amount of flour and liquid to get a slightly wetter dough. I have never had rings - nor been able to pour the batter. My evolved process follows - and works for me. I make the dough as directed, with the sourdough fed overnight. After the first rise, I roll my dough and cut it biscuit-style with a large plastic cup that seems just the right size. I cover a baking sheet with Cream of wheat (I used cornmeal at first, but hubby complained about the hard bits). I lay all my cut muffins out on the sheet, cover with plastic sprayed lightly so as not to stick. My flat non-stick skillet is large enough for four at a a time. I do not need to spray the skillet, but after placing my muffins on heat, I actually cover the skillet with the square glass of my electric skillet. Its not air tight, but creates nice steam. That's 10 minutes on the first side. After 10, I remove the cover, flip the muffins, and cook another 10 uncovered. All on very low (but not lowest) heat of my gas range. I don't think we've ever waited until they were completely cool to sample one! Those in the waiting line will rise a little higher, but remain sturdy not fragile. Thanks for the great tips!-Jon

• Reply