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Once you make these, you will never buy store-bought again! (The pictures below show a quadruple batch.)
2-3/4 to 3 cups all-purpose flour
1 cup water
1/2 cup sourdough starter
1/3 cup nonfat dry milk
1 tablespoon sugar
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup cornmeal (or as needed)
The night prior, in a large bowl combine 2 cups flour, water and sourdough starter. Cover and let stand overnight.
Combine the milk, sugar, salt, baking soda and 1/2 cup flour in a bowl. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky. (It’s pretty runny at this point. I use my dough scraper to start incorporating flour.) Add more flour as needed. I add flour until it’s just barely workable without being super sticky.
Flour your surface and roll into 1/2″ thickness.
Cut with a 3″ round cookie cutter.
You can use a tuna can or whatever you have in the house. Grease baking sheets and sprinkle liberally with cornmeal. Place muffins on sheet and top with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes (make sure to spray your plastic wrap with Pam or you will have a problem). I’ve been known to place my sheets on a heating pad if it’s cold out.
In a lightly greased griddle or electric skillet, cook muffins at 250 to 275 degrees for 5-6 minutes until just barely browned.
Turn and cook 5-6 minutes longer until golden brown. Cool on rack.
Tips:
*Before you turn your dough out, have your pans greased and cornmealed.
*Spray the plastic wrap before placing over the muffins or you will end up with a sticky mess.
*I start the grill at 250` on the first side and cook a little longer and then turn it up a bit on the second side.
*Before flipping, spray a bit of Pam on the topside of the muffin. This helps it brown nicely.
*Don’t let them get too dark. Because after you toast a muffin that has already been browned, you will get a crispy critter.
*When you think they are done, squeeze the sides of the muffin. You will be able to tell if they are still too soft or firmer to the touch. Firmer = done in the middle.
*Don’t forget to respray the griddle with Pam before cooking your next batch.
*After cooling, put them in a freezer bag and stick them in the freezer. When you are ready for a delicious muffin, microwave for 1 minute on defrost, split and toast.
Enjoy!
Get the handy printable and save it to your recipe box:
Sourdough English Muffins
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Posted by Carrie J-WA on August 10, 2012 | Permalink 
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8:18
am
Hello!
These sound delicious! I don’t have a started going, could you please give me the recipe for the one that you use in them?
Thank you!
Kelly!
1:16
pm
Kelly-I use Suzanne’s recipe for starter. http://chickensintheroad.com/farm-bell-recipes/how-to-make-sourdough-starter/
After the initial rise/fall of the mixture I feed 1 TB of flour and 1 TB of water every morning and every night for a week. By then, it will be good and tangy!