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Recipes from a family farm

Sourdough English Muffins

Once you try these, you will be making them all the time!

½ c. sourdough starter

1 c. milk

1 Tbs. of honey

About 2¾ c. unbleached all-purpose flour

1 Tbs. sugar

¾ tsp. salt

1 tsp. baking soda

A little cornmeal for dusting

The night or morning before you plan to cook the muffins, combine starter, 2 cups flour, honey, and milk in a large glass or stone bowl.  Stir to combine, cover with a clean dish towel, and leave out for 8 hours or overnight. (It will bubble up some, so make sure your bowl isn’t too small.)

After the overnight rest, add sugar, salt, and baking soda. Mix well. Turn onto a lightly floured surface and knead for 4-5 minutes adding flour as necessary. Roll out to ¾" thick and cut with the large biscuit cutter. Re-roll scraps until you have cut them all out.  Place cut muffins on a piece of parchment paper dusted with cornmeal.  Cover with ...

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