Growing up I loved going to Disneyland and then California Adventures opened and they had a sourdough factory. Oh man, I was in heaven. There are few things I enjoy more than some toasted sourdough with butter.
Making bread has always eluded me. I had tried a couple times and failed but then Annie over at Annie’s Eats posted an updated version of her sourdough recipe and I knew I had to give it another try. So I did and that first loaf of sourdough that came out was pure deliciousness. That loaf of bread never stood a chance against me and my husband. I think it lasted half a day.
But, it’s summer and, I’ve mentioned before and I will say it again, I am not going to use my oven unless I really need to. Sourdough English muffins to the rescue. I can get my sourdough fix without heating up the oven. Thank goodness!
Oh, and if you need something else to make with that sourdough starter for the summer try Sourdough Pancakes. I eat those straight up, right out of the pan. If I have patience I might spread some jam on them…but that’s just if.
Sourdough English Muffins
- ½ cup sourdough starter
- 1 cup milk
- 2¾ cup all-purpose flour
- 1 Tbsp sugar
- ¾ tsp salt
- 1 tsp baking soda
- cornmeal for dusting
- Combine starter, 2 cups flour and milk in a large bowl. Stir to combine, cover with plastic wrap, and leave out for at least 8 hours, or overnight.
- After the overnight rest, add the remaining flour, sugar, salt, and baking soda and mix well. Turn onto a lightly floured board and knead 4-5 minutes. Roll out to ¾" and cut into rounds. You can re-roll the scraps but you need to let the dough rest at least 10 minutes before cutting more muffins from them. Place muffins on a piece of parchment or cookie sheet dusted with cornmeal. Let rest for 45 minutes.
- Spray griddle or skillet lightly with oil. Heat to medium and cook muffins for about 6-8 minutes on each side or until browned on top and bottom and cooked through.
- These freeze well and reheat well in a toaster.