We love everything about sourdough in our house. We love the slow process of prepping the starter, letting dough rise next to the fire or a warm window and filing the house with all the good smells of homemade bread. A while back my grandma gave us an old newspaper clipping she was holding onto filled with fun, basic sourdough recipes. We latched onto the sourdough english muffin recipe and have tweaked it just a bit to make them just right.
How To: Sourdough English Muffins
1. In large bowl combine sourdough starter, milk, 2 cups flour. Mix with wooden spoon, cover loosely, set aside at room temp 8 hours–overnight (we like to set ours by the fire in the winter to speed things up a bit).
2. Mix ½ cup flour, sugar, salt, baking soda. Sprinkle over dough; thoroughly mix in. Turn stiff dough onto workspace sprinkled with remaining flour. Knead 2–3 minutes, until no longer sticky.
3. Roll dough into ¾” thickness. Use 3” or so circular cutter (a clean/empty tuna can works great) to cut out 12 muffins. Place muffins 1” apart on baking sheet, set aside to rise 45 minutes.
4. Bake on lightly greased cast iron or griddle set on high 8–10 minutes per side. Turn the muffins once while on each side. Serve warm or toast later.
½ cup sourdough starter
1 cup milk
2¾ cups flour (divided)
1 Tbsp sugar
¾ tsp salt
½ tsp baking soda
3 Tbsp cornmeal