Sourdough English Muffins

Sourdough English muffins

English muffins are an overnight recipe with time for proofing the next morning, so you want to plan Saturday for Sunday brunch. It’s worth it, trust me. This is a great way to use up sourdough starter too – something many of us dough-heads enjoy.

This recipe is adapted from a website that has a number of great sourdough ideas. I found I had to alter the times a bit and I’ve mixed up the flours and added flavours. The link for the original site is at the bottom of the page if you want to check out other ideas.

Makes approximately 10 English muffins

The night before, mix your sponge in a medium bowl:

1/2 cup sourdough starter

1 tablespoon honey

2 cups “soft flour” (I’ve used whole wheat pastry flour, sprouted spelt flour, a combination of the two, and last time I used 1/4 cup dark rye flour for more sour flavour)

Cover the sponge (I put the bowl in a plastic bag. Don’t just use a tea towel, as the sponge will dry up too much by morning.) Leave it at room temperature.

In the morning:

In a small bowl, stir together

1-1/2 tsp baking soda

1 teaspoon sea salt

1/4 cup flour (the same kind you used last night)

Mix this stuff into the sponge, just until combined. Add another tablespoon or two of flour and blend in so that dough is just tacky to the touch (to a MAX of 1/3 cup total).

Prepare a baking sheet with parchment or a silicone sheet. Sprinkle corn meal on it and reserve some more for sprinkling on top of muffins.

Lightly flour your counter, and put the dough on it. Gently press it out to a circle, then roll to 3/4 inch thickness (2 cm). Use a large glass or 3 inch (2.2 cm) to cut circles. Place the circles on the prepared baking sheet and cover them with a tea towel. Leave in a warm spot to rise for about 90 minutes (they won’t double, they just puff up a bit.)

Cook your English muffins on a dry electric griddle heated to 325F (165C). Don’t grease it as they will brown more evenly without, and they won’t stick. Cook them with the lid on, about 4-5 minutes each side or until starting to brown.

Serve warm, or let cool on wire racks and store in airtight container. They can be frozen if desired, and thawed out for use when you have a hankering.

(For more great sourdough ideas, check out An Oregon Cottage )


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