Sourdough English Muffins

Once you begin sourdough starter you can have plenty of “discard” to use for other baked goods.  We love the waffles, English muffins, crackers, pita pockets and soft rolls.  Eventually I want to try the tortillas.

The process for English muffins is a 2 day process.

On the first day mix together:

1 cup sourdough starter

2 T. Honey

2 Cups of milk

4 cups of flour

Next day mix in:

1 tsp baking soda

1-2 cups flour

2 tsp sea salt

Knead until smooth, let rise an hour, roll out on a board sprinkles with corn meal.  Cut with biscuit cutter- don’t twist it!  That will prevent the rise on the English muffin.  Let them rise under a tea towel for about an hour.  Heat a griddle and lower the heat- lightly oil the pan.  Cook about 6 at a time- 4-5 minutes per side.  Cool and split with fork.  Keep in a zip lock bag once cool.  You can also freeze for later use.


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