TWD Kugelhopf???

Well we were planning on making this but just as we started to get the ingredients together we realized we had no eggs! So we ended up not doing it:( Next week we are planning on making the rice pudding(YUCK:) None of us kids like it but our Mom and Dad do so we are going to make them there own individual ones! Sorry if we disappointed anyone but by the time we got eggs we saw how long the recipe took, we decided that we wouldn't have enough time to make it:)

The DeL Sisters

Whole Wheat Sourdough English Muffins

Sourdough English Muffins
½ cup sourdough starter, fed
3 cups whole wheat flour
1 cup water
½ tsp baking soda
½ tsp salt
2 tbsp sugar
cornmeal

Combine starter with 2 cups of flour and 1 cup of water. Stir thoroughly, cover with plastic wrap and let sit out overnight (about 7-10 hours).
In the morning, add the baking soda, salt, sugar to the dough and gradually add the remaining 1 cup of flour, 2 tablespoons at a time, until the dough looses its stickyness. Turn dough out onto a lightly floured surface and roll until about ½ inch thick. Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible. Place rounds on an ungreased baking sheet, covered with cornmeal. Sprinkle the tops of the muffins with cornmeal and leave them to rise, covered with a clean dishtowel, for about 45 minutes.
Heat a lightly oiled or nonstick skillet over high heat until very hot, then reduce the temperature to medium/medium high.
Cook the muffins for about 5 minutes on each side, turning only once. The muffins will reach a light or medium brown (turn town the temperature slightly if they cook too quickly) on both the top and the bottom when they are cooked through. Before the first flip, the sides of the muffin will start to look dry, like the edges of a pancake, when it it ready to be turned. You can peek at the underside, too.
Cool completely before storing.

Click here to get your sourdough starter recipe!