Sourdough English Muffins

This recipe comes from an eCourse that I took over at GNOWFGLINS.  It had never occurred to me that English Muffins could even be made at home.  This was a pleasant surprise and they were quite delightful!  Here is the link to the original recipe.

Erin’s Sourdough English Muffins

1/2 cup sourdough starter (thick or thin)
1 cup liquid (water, milk, fermented dairy, coconut milk, etc…)
2 cups flour (your choice, I used hard winter wheat)
add-ins like seads, dried fruit or chopped nuts (optional)
1 tablespoon raw honey (or any sweetener)
3/4 to 1 teaspoon sea salt of choice
1 teaspoon baking soda

Place 1/2 cup sourdough starter into a medium bowl.  Pour onto that the 1 cup of liquid.  If your sourdough starter is very stiff, you might add an extra 1/4 cup of liquid.

Once combined, add 2 cups of flour to the mixture (any combination of flour(s)).  Stir well to combine.  Cover and let sit over-night, up to 24 hours….

In the morning sprinkle 3/4 teaspoon salt, 1 teaspoon baking soda and 1 tablespoon honey on top of your soaked dough.  Using a wooden spoon, push/cut in/stir your added ingredients.  No need to get it in perfectly.

Pour about 1 tablespoon of olive oil on the counter and spread it around a bit.  Then dump the dough onto the oiled surface and knead for about 2 to 3 minutes.

At this point I realized that the initial recipe didn’t call for enough flour if you’re making these in hot, humid weather like Florida.  So I added another half cup of flour, then divided the dough and shaped the muffins.

Place the shaped dough on a floured or lightly greased surface and cover to let sit for about 45 minutes to an hour.

I use cast iron, so a few minutes before time to start cooking the muffins I heated up my pans on medium to make sure they were evenly heated.  Carefully transfer the muffins to the pan and cook for about 5 minutes on each side.  I cooked mine a little higher than needed so they browned quite a bit.

Most definitely worth the effort and TASTY!!!  Love my WonderMill!!!


About TheHippyGardener

I am a stay-at-home mom (and step-mom) and I love to experiment with traditional cooking and living. Even though I (and my blog) am called TheHippyGardener ~ lately I’ve been focusing more on traditional food cooking and learning all the techniques that are involved, as we haven’t had the space or resources to do a lot of gardening. I have noticed huge improvements in my family’s health since cutting out all processed foods and controlling the ingredients that go into everything we eat. Plus it’s super fun to learn the “old ways”. I’m really excited to be a part of the Grain Mill Wagon Challenge and look forward to all the new recipes my family will get to enjoy.

View my blog: TheHippyGardener I absolutely loved doing the WonderMill Grain Mill Challenge. This came at a time when we were just learning about stocking up a long-term food pantry and buying bulk wheat berries ties right in with that. I've barely made a dint in our store of wheat so far and have made so many wonderful things so far. I look forward to all the recipes I will make in the future as well. My sourdough starters have never been this active before using fresh milled flour. My sweetie swears those were the best pancakes he's ever had!! Thanks to WonderMill for allowing me to take part in this challenge!
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