English Muffins (Sourdough)

Carmit's English MuffinsOne of our most dedicated customers (and friend), The Urban Homesteader, always brings a smile to my face when she talks about baking. The passion and commitment she brings to making good, wholesome food inspires me to try to be more like her every day. You can read more about her on her blog and be delighted by her skill in this English Muffin recipe she so generously shared with us.

Sourdough English Muffins, Whole Grain
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  1. ½ C wet sourdough starter
  2. 1 C milk or whey
  3. 1 C Glenn, whole wheat bread flour
  4. 1 C bolted spelt flour
  5. 1 tsp barley malt flour (optional)
  6. 1 Tbsp maple syrup (or honey)
  7. ¾ tsp salt
  8. 1 tsp baking soda
  9. cornmeal for dusting
  1. Mix sourdough starter with milk (or whey), add flours, stir to combine, cover with a plate or plastic wrap and let sit at room temp 8 hours or overnight. Refrigerate if not using right away.
  2. When you are ready to make the muffins add maple syrup (or honey,) baking soda and salt to the dough and mix well. Turn onto a floured surface and knead for a few minutes adding some flour if dough is very sticky (any kind will do) until it is smooth and pliable.
  3. Dust a cookie sheet or large cutting board with corn meal.
  4. Flatten the dough to 1/2-3/4inch, cut out rounds with a biscuit cutter or glass and place them on the corn meal with some space between them. Re-flatten dough scraps and cut out more rounds until all the dough is used up (depending on the size of the cutter 10-12 muffins.)
  5. Let muffins rise for 30-45 minutes. (if you don’t see much rise don’t worry, they have a great griddle spring!)
  6. Heat up a cast iron or non stick griddle or skillet on medium heat and grease lightly (optional). Cook muffins in the griddle a few at a time about 5 minutes on each side until brown, firm and cooked through. You may have to flip them a few times and adjust the heat to prevent them from burning before the middle firms up. Remove from griddle with a spatula and allow to cool on a wire rack.
  7. Split with a fork, toast if you like. Store in gallon size sip lock bag. If you plan to freeze the muffins, split them first. You can drop them into the toaster directly from the freezer.
  8. Enjoy!
  1. Any other Four Star Farms whole wheat bread flour can be substituted for the Glenn called for in this recipe. Also, if you're feeling adventurous try experimenting with barley and triticale flour in place of the bread flour!
Four Star Farms http://fourstarfarms.com/