As one who loves to bake, I’ve been thinking about making English muffins for quite some time.  I’ve also been looking for opportunities to use my sourdough starter.  So, when I came across a recipe for Sourdough English Muffins, all my needs were met!  These little gems took a bit of time (as do all breads), but they were well worth it.  If you’re up for a nice little challenge, give a try!  Also…need sourdough starter?  I’m happy to share!

Ingredients

Feed Your Sourdough Starter: 

12 hrs before you plan to mix the dough, add the ingredients to make 1/2 c (100 g) of active sourdough start to a clean jar.  Stir until combined, loosely cover the jar & let starter rise at room temp.  (The ingredients will make a total of 115 g active starter.  But because some will stick to the sides of the jar during transfer, you’ll need to make extra.)  The starter is ready to use when it has doubled in size & there are plenty of bubbles on the surface & sides of jar.

Make the Dough:

Add 100 g of active starter & the rest of the ingredients (except cornmeal) to a large bowl & mix with your hands until well combined.  Cover & let rest 30-60 min.  Knead for 05 min by hand on a floured surface or in a stand mixer with dough hook set at lowest speed.

Place dough back into the bowl, cover & let ferment on counter at room temp 8-12 hrs.

Cut & Cook:

Turn dough out onto a floured surface, flour the top of the dough & press it out using your fingers until it is 3/4″ thick. Line a baking sheet with parchment paper & sprinkle with cornmeal.  Use a 3″ biscuit cutter or glass to cut rounds & place them onto the prepared baking sheet.  Sprinkle the tops with cornmeal, cover with a tea towel & allow to rise for 1 hr at room temp.

Preheat a 12″ skillet over low-med heat.  Place 3-4 muffins into the skillet spaced 1″ apart, cover & cook for 04 min.  Turn the muffins over & cook the 2nd side an additional 04 min.

Muffins are done when an instant-read thermometer inserted into the center reads 200 deg.