I’m hoping you’ve had enough time to get your Sourdough starter bubbling away. I find it so fulfilling to have my starter sitting there waiting for me to use it. Everything I’ve made is absolutely delicious!
Is it weird that I look forward to feeding it?
And to top it off… everything made with sourdough is easier to digest. Did you know?
All that healthy bacteria helps with digestion and many people with gluten intolerance are even able to eat it without problems.
I think this may be more true for those recipes without yeast, as in my opinion, yeast is part of the problem for those with a gluten intolerance.
I have never made English Muffins before. I always wanted to but I think the long process and cooking them on the stovetop vs in the oven always intimidated me.
They are not difficult. Time consuming, yes. But they aren’t high stress. The process takes the majority of a day. That doesn’t mean that you hover over them the entire time. I was able to clean my house, do all the dishes, and I even ran to a garage sale. So, although they take the hours, they don’t require your constant attention until it’s time to cook ’em up.
The part that you cook them on your stovetop is so crazy to me! But seriously awesome!
And it answered my question that I’ve always had about store-bought English muffins… Why are they just slightly pre-sliced? Well, simple. They don’t look cooked thru, so you are seriously tempted to cut into every one. I resisted fairly well. I cut into a couple and realized they were cooked just right and then I wasn’t so worried about the rest.
My family thoroughly enjoyed these Sourdough English Muffins. Not one was wasted!
Sourdough English Muffins
Ingredients:
- 2 Tbsp sugar
- 2 cups warm water
- 1 Tbsp active dry yeast or instant yeast
- 1 cup sourdough starter, fed or unfed
- 7 cups all purpose flour
- 1/2 cup dry milk
- 1/4 cup butter, softened
- 1 Tbsp salt
- cornmeal, for coating
Directions:
- Combine all of the dough ingredients, except the cornmeal, in a large bowl
- Mix and knead by hand, electric mixer or bread machine. You are wanting to form a smooth dough. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.
- Place the dough in a lightly greased bowl, cover and set aside to rise for about 1 1/2 hours or until it’s noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place in the refrigerator (without rising first). Let the dough chill for 24 hours; this will help develop its flavor
- Gently deflate the dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2″ thick and cut into 3″ rounds. Re-roll and cut all remaining scraps. Repeat with the remaining half of the dough.
- Place the rounds, evenly spaced, onto cornmeal-sprinkled baking sheets. Sprinkle them with additional cornmeal and cover with plastic wrap. Let rise until light and puffy, about 45-60 minutes or so. If the dough has been refrigerated overnight, the rise time will be doubled.
- Carefully transfer the rounds (don’t crowd them) right-side up to a large cast iron pan that has been preheated over medium-low heat. Or you can use an electric griddle preheated to 350 degrees.
- Cook the muffins for about 10-12 minutes on each side. Don’t be alarmed when the edges feel soft.
- Remove the muffins from the griddle or pan and cool on a wire rack. Store tightly wrapped at room temperature. Refrigerate or freeze for longer storage time.
adapted from King Arthur Flour website
Much love,
Teauna
Because I Can 
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