The Fresh Loaf

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Sourdough English Muffins With Feta Cheese

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Przytulanka's picture

Sourdough English Muffins With Feta Cheese

Inspired by the recipe from the blog: Discovering Sourdough I baked my English Muffins with Feta.


Sourdough Starter:

172 g whole wheat flour

212 g water

122 g whole wheat bubbling sourdough

Combine the ingredients in a large mixing, cover and let ferment for 10-12 hours.


Final dough:

all of the  sourdough starter

256g water

505 g  whole wheat flour

Mix the ingredients and autolyse for 30-40 minutes. Then add 272 g crumbled feta cheese and work it through the dough.



Set aside for 40 minutes and knead the dough for 1 minute. Repeat the kneading after 40 minutes. Then let ferment for  4 hours.

Preheat your oven with a baking stone and a steam pan to 450F.Using a rolling pin roll the dough out to 11/4cm (1/2 inch) thickness. Cut the muffins out and place on the baker's peel  lined with parchment paper. Bake for  5-6 minutes each side.

I used a large band from a half gallon mason jar to cut my muffins. I baked 15 muffins.