Amazing Sourdough English Muffins

Sourdough English Muffins

Well, Sourdough Sally, you have finally earned your name and your keep. I confess there were times I wanted to be rid of you. Oh, it wasn’t your fault – you did produce some good waffles, yummy tortillas, and great bagels. Problem was, I was just plumb tired of sourdough anything. Maybe it was my pregnancy hormones changing my taste buds, but whatever it was, I suddenly didn’t like the taste of sourdough anymore, even when the finished product wasn’t actually sour.

Yet, somehow I managed to keep you alive . . . and boy am I glad I did! Because these English muffins are quite possibly the best I’ve ever tasted, if I do say so myself. And best of all, they don’t taste like sourdough – they have a hint of yeastiness to them instead. Mmmm . . .

Okay, enough about Sally. I’m sure you would all like to know how to make these amazing muffins. The original recipe comes from the King Arthur Flour website, but I had to make a few substitutions.

Amazing Sourdough English Muffins

You’ll need:

For the starter

½ c. active* sourdough starter

½ c. water

1 c. white wheat flour ( I used ½ regular wheat and ½ all purpose)

1 tsp. instant yeast (or active dry)

1 tsp. rapadura (sucanat or cane sugar will do)

For the batter

¾ c. buttermilk at room temp (I used milk and about 2 ½ tsp lemon juice to equal ¾ c.)

2 Tbsp. honey

1 egg

½ c. all purpose flour

¼ c. wheat flour

2 Tbsp. oat flour *

½ tsp. sea salt

½ tsp. baking soda

Cornmeal for sprinkling

What to Do:

1)      Combine starter ingredients. Cover and let rest 4-12 hours. When ready to be used, the mix should be risen and bubbly. Mine only took about 4 hours.

2)      Whisk together buttermilk, honey, and egg. Add to starter.

3)      Mix dry ingredients together (except cornmeal) and stir into batter. Batter will be thick.

4)      Let batter rest while you preheat a griddle to 325 degrees F or a cast iron skillet on medium heat. If you have English muffin rings (I didn’t), grease 8 and place on griddle or skillet. Sprinkle griddle and inside of rings with cornmeal.

5)      Pour a ¼ cup batter onto the skillet (or into each ring and push batter out to the edges).

6)      If you have rings, you should bake for at least 8 minutes or until bubbles appear and edges look dry. If you don’t have rings, they may only take 4 or 5 minutes depending on how thick they are, so just watch ‘em that they don’t burn. Sprinkle tops of muffins with cornmeal and flip over.

7)      Check temperature; when centers are between 195 and 200 degrees F, muffins are done. If you use a skillet to cook them, you may need to pop the muffins in the oven for a few minutes to reach this temperature. I didn’t have any problem cooking them in the skillet, however.

*Refrigerated starter that’s been fed within 4 days should work fine, as long as it’s bubbly and homogenous. Mine had been fed 3 days prior.

*I ground up some oats to make my own oat flour, but I think next time I will just use regular flour since the recipe seems to lend itself well to adaptations and that will make things easier.

Oh and I also made half of mine into cinnamon raisin by adding ½ tsp. cinnamon and ½ c. raisins.

Happy English muffin making! I challenge you to resist eating more than a couple in one sitting. My husband says he needs a whole plateful of them. :)

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