tasty recipes
Sourdough English Muffins

Puffy, craggy bread cylinders
  • 100 g sourdough starter (1:1 ratio)
  • 360 g bread flour
  • 100 g semolina/cornmeal
  • 270 g milk
  • 40 g honey
  • 8 g salt

Feed sourdough starter ~12 hours before starting.

Mix sourdogh starter, flour, and milk into shaggy dough. Allow to autolyse (rest) for 60 minutes under a damp towel in a warm spot.

Add honey and salt, knead for 5 minutes into a smooth, somewhat sticky dough.

Let rise in a warm place under a damp towel for 6 hours. Should more than double.

Cover a baking tray or casserole dish in a thin layer of cornmeal/semolina. Optionally use oiled muffin rings or tuna cans or something metal and cylindrical. They make perfectly good muffins without rings, but the ones in rings are taller and have fluffier cores.

Cut/shape/blob 75g portions of dough into the semolina-coated tray, leaving space in between. Be careful to try to make them as cylindrical as possible, and not move them much once they're in place. You can fold the edges over the top to fix the shape a bit. Sprinkle a bit of semolina on the tops.

Cover with plastic and rest in fridge for 1-4 days. They will spread a bit both upwards and outwards.

Fry in pan on stovetop with a small amount of butter, 7 minutes per side. Adjust the heat so they are turning a toasty brown at the 7 minute mark. They will poof up into taller muffins on the heat.

Store up to 1 week at room temperature in an airtight container.