Sourdough English Muffins are a delicious use for sourdough starter removed when feeding and easy enough for novice bread makers. There are few things I enjoy more than some toasted sourdough with butter. The sourdough english muffins give me an excuse to enjoy that all year round! I find they cook up best on a cast iron skillet versus a traditional skillet. I love how light they are and all the nooks and crannies that are typical of english muffins. And I love that I don’t have to waste my sourdough starter every time I feed it.
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!
Growing up I loved going to Disneyland and then California Adventures opened and they had a sourdough factory. Oh man, I was in heaven. However, 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.
For other recipes that use sourdough starter try these:
If you’re looking for easy bread recipes to try:
Sourdough English Muffins
Sourdough English Muffins are a delicious use for sourdough starter removed when feeding and easy enough for novice bread makers.
- 1/2 cup sourdough starter
- 1 cup milk
- 2 3/4 cup all-purpose flour
- 1 Tbsp sugar
- 3/4 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 3/4" 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.
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.
Place muffins on a piece of parchment or cookie sheet dusted with cornmeal. Let rest for 45 minutes.
These freeze well and reheat well in a toaster.