Monthly Archives: March 2011

Sourdough English Muffins

After my previous post for making sourdough starter, I thought I would give you my favorite thing to make with the starter. These English muffins are so good and just have a couple of ingredients.

Have you looked at the ingredients on store bought muffins? 

Unbleached Enriched Wheat Flour (flour, malted barley flour), Reduced Iron, Niacin, Thiamin Mononitrate (Vitamin B1)Riboflavin (Vitamin B2)Folic Acid]Water, Farina, Yeast, Nonfat Milk, High Fructose Corn Syrup, Salt, Soybean Oil, Preservatives (Calcium Propionate, Sorbic Acid)Soy Flour, Grain Vinegar, Monoglycerides, Whey, Natamycin (a Natural Mold Inhibitor)

Well, I like my ingredients better: flour, water or milk, raw honey, sea salt and baking soda.

Can’t get much more basic than that! I usually make a double batch, slice them, and put in the freezer.


Makes 8

The night before mix the following:

  • ½ cup sourdough starter (thick or thin)
  • 1 cup liquid (water, whole milk, fermented dairy (kefir or buttermilk), coconut milk, plain yogurt)*
  • 2 cups flour of your choice
  • Optional: seeds, ground flax seeds, dried fruit, or chopped nuts

 Place the ½ cup sourdough starter into a medium size bowl. Add the 1 cup of liquid. Stir to combine the starter and liquid. Add 2 cups flour and optional add-ins. Stir well to combine.

Cover and let rest on your counter overnight or 8 – 12 hours (up to 24 hrs is fine, but not less than 8 hrs.)

*Note: I have found that the English muffins are much more tender on the inside when I have used kefir. If using water, you may need to add a bit more flour initially for easier kneading. If using yogurt, you may need to dilute it a little if it is really thick.

 The next morning add the following:

  • 1 tbls raw honey or any other sweetener
  • 1 tsp sea salt or table salt
  • 1 tsp baking soda

 On top of your soaked dough, sprinkle the salt, baking soda, and honey. Use a wooden spoon to push/cut/stir in your newly added ingredients. Turn out onto a lightly floured OR oiled surface to knead the added ingredients just enough to blend. Do not over knead. If sticky, just put some oil on your hands. Don’t add too much flour.

Pat into a circle and cut into 8 pieces. Gently shape each portion into a disk shape flattening slightly (maybe a finger width high) and place on a lightly floured or cornmealed surface. Cover with a dish towel and let rest for one hour. They will rise slightly. (I have left up to 1 ½ hrs and they were just fine)

 Preheat a griddle or skillet to medium. You don’t want it too hot or the outsides will get too dark and the inside won’t be cooked.

Carefully transfer the muffins onto your pan. Cook for about 5 – 7 mins on each side. They will start to rise a little so turn carefully so you don’t deflate them. Cook another 5 mins or so. Move to a cooling rack.

 They will keep about 5 days and freeze great!

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