We previously posted about making sourdough bread and now you may have this starter in your fridge and are trying to figure out all kinds of ways to start using it. One great way is to make English muffins.
We drew heavily from this recipe on the blog Nourishing Joy.
1 cup sourdough starter
1 1/3 cup all-purpose flour
3/4 cup whole milk
3/4 cup all-purpose flour
1/2 tsp salt
3/4 tsp baking soda
3/4 tbsp honey
1. Mix all the ingredients for the sponge. Let sit overnight.
2. In the morning, add all of the ingredients for the dough to the sponge. Mix it well in the bowl, then dump it onto a floured surface and knead until all ingredients are combined well and you have a soft dough.
3. Roll the dough out until it is about 1/2 inch thick.
4. Cut out circles. You can use a biscuit cutter or a glass. You can also use a clean tuna can that has the bottom cut out or the ring from a canning jar.
5. Place the muffins on a cookie sheet and let rise in the oven with the oven light on for 45 minutes. (The oven light will create just enough heat to give you a good rise.)
6. Meanwhile, heat your griddle. If you can, heat it to 350 degrees. If you’re using an electric stove, this will most likely mean you’ll need to set your burner to medium.
7. Slather a little butter on the griddle just at first and then cook the muffins. You cook them up just like you would cook pancakes. Check the muffin to ensure they don’t burn, then flip them over to get the same golden brown on each side.
8. Enjoy them while they’re hot! Honestly, one of the most delicious things I’ve had recently. You will NOT be disappointed.
If you can’t find the ingredients locally, you can find them here:
You will receive 3 grams of dehydrated sourdough starter from Anything Healthy, LLC. It comes with easy-to-follow instructions on how to rehydrate the starter as well tips to have sourdough bread success.
San Francisco Style Starter Culture | Cultures for Health | Homemade artisan bread | Heirloom, non-GMO
The starter from Cultures for Health is a blend of bacteria and yeast that will boost the nutritional content and provide incredible flavor when making sourdough bread. With proper care, the heirloom starter can be reused indefinitely.
This all-purpose flour from King Arthur Flour is considered to be the essential gluten-free pantry staple for bakers. Use the same amount as traditional flour when baking.
This all-purpose flour, from XO Baking, can be used for sweet or savory dishes . It is certified gluten-free and certified non-GMO. It is also wheat-free, rice-free, trans fat-free, soy-free, and kosher.
This is Grade A, filtered honey. Honey color depends on the flowers visited by the honeybees. Honey will not spoil but the color may darken, or it may naturally crystallize. It will still be safe for consumption.
16 oz Sweet Bee USDA Certified Organic Honey – Gluten Free, Kosher, US Grade A, Pure Raw and Unfiltered Natural Yucatan Mayan Squeeze Bottle Honey
Sweet Bee Honey is being rebranded as Humming Bee Honey, but they are the same. The honey is USDA organic certified and naturally gluten free. It is from the Yucatan Peninsula.
Books on the Topic
Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading
Author Emilie Raffa helps remove the fear people often experience when making sourdough bread. With 208 pages, there are step-by-step recipes plus recipes for over 60 varieties of bread.
Chad Robertson, co-owner of San Francisco’s Tartine Bakery, knows ‘Not all bread is created equal.’ The book has 304 pages with a variety of recipes for a variety of breads with clear instructions and step-by-step photos to help you make awesome bread using just flour, water, and salt.
With 101 recipes and 320 pages, this book by Sarah Owens, gives instructions for baking with whole and sprouted grains which help to heal the body through naturally fermented foods.
Vanessa Kimbell offers step-by-step photography and detailed instructions for making a variety of breads. The book has 208 pages and gives you the tools you’ll need to become a successful baker.