I have made English muffins quite a few times. And English muffin bread loaves are one of my favorite loaves to make too. Making English muffins with a sourdough starter is relatively new for me. A goal of mine is to bake as much without a commercial yeast starter and use a natural leaven as often as I can. So making sourdough English muffins was a sure thing to come.

There is another post on here for English muffins but they use a different kind of leavening and are baked a little differently. I was thinking about the English muffin bread loaf I made, which used baking soda and yeast to make the dough rise, and thought I would try that method here. The main difference is that the hydration percentage in the English muffins is lower than the loaf.

These start off the same way, cooking on a skillet or griddle for 3-4 minutes per side, but they are finished in the oven. What I thought was interesting is how they rose on the griddle pan but they rose more in the oven. I was surprised and pleased with that.

Start these in the same manner you would for a sourdough loaf and prepare a starter up to 12 hours ahead of time. Then when you are ready to mix the dough go ahead and mix all the ingredients and let the dough rise. Stretch and fold the dough and let it rise again, roll it out, cut the muffins out, and start cooking. Pretty simple, really. They taste great especially after slightly toasting them and slathering the butter on.

Sourdough English Muffins – Year of Breads #15
  • Starter
  • 1 ounce unfed sourdough culture
  • 4 ounces water
  • 5 ounces flour
  • Dough
  • Starter
  • 4.6 ounces water
  • 10 ounces flour
  • 1 ounce dry milk powder
  • 1 ounce sugar
  • 1 ounce/2 tablespoons butter, softened
  • .3 ounces salt
  • 1/2 teaspoon baking soda
  1. Disperse sourdough starter in water then add flour and mix until all flour is combined. Cover with plastic and ferment for up to 12 hours.
  1. Reserve 1 ounce of starter to perpetuate. Then mix the rest in water until well dispersed. Add flour, dry milk powder, sugar, baking soda, salt, and butter until well developed and a smooth ball of dough has formed. Cover with plastic and let rise for about 1 1/2 hours.
  2. Stretch and fold then cover with plastic again and let rise for another hour. Roll dough out until about 3/4 inch thick. With a 3 inch cutter cut out muffins. Sprinkle semolina flour, or cornmeal,on a baking tray and place cut out shapes on top of flour. Cover and let rest for about 30 minutes.
  3. Preheat oven to 350 degrees and griddle pan on medium heat then cook muffins 3-4 minutes per side. Transfer the partially cooked English muffins back to baking tray then bake them for about 10 minutes until done. Transfer to a cooling rack.


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