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

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
See Farm Bell Blog Submissions for information, the latest blog contributor giveaway, and to submit a post.

Want to subscribe to the Farm Bell blog? Go here.