Recipe: Sourdough English Muffins

Wheat & Rye Sourdough English Muffins

Wheat & Rye Sourdough English Muffins

Ingredients:

  • 1 cup Wild Culture sourdough starter, active 
  • 1-1/2 cups white wheat or all-purpose flour 
  • 1-1/4 cups whole wheat pastry flour 
  • 3/4 cup buttermilk 
  • 1/4 cup yellow cornmeal 
  • 1/2 teaspoon salt 
  • 1 teaspoon baking soda

Directions:

  1. Buttermilk and Wild Culture sourdough starter should be room temperature before preparing the recipe.
  2. Combine all ingredients except cornmeal and stir well.
  3. Turn dough onto lightly floured board and knead until smooth, adding more flour if needed.
  4. Roll dough to 1/2-inch thickness and allow to rest for about 10 minutes.
  5. Cut dough with a floured 3-inch biscuit cutter.

    Sourdough English Muffins

    Sourdough English Muffins

  6. Sprinkle cornmeal on a sheet of waxed paper.  Press muffins on cornmeal and press lightly to coat each side with cornmeal.
  7. Cover with plastic wrap and let rise for about 1 hour.
  8. Fry muffins for about 20 minutes on a lightly greased griddle or cast iron skillet heated to 350 F. degrees.  Turn them occasionally while cooking.
  9. When done, spit muffins in half and spread with butter, jam, jelly or other yumminess.

Servings: 10 muffins

Back to Recipes