The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough English muffins

Catomi's picture

Sourdough English muffins

I made these from the following post by kjknits:


I used:

almost 1/2 cup of starter (needed to reserve some to propagate)

2 cups white whole wheat flour (the closest I had to all-purpose)

1 c whole milk

Mixed and left the dough, covered, at room temp overnight. I estimate room temp was probably about 70 degrees.  

In the morning the dough did not seem to look much different undisturbed, though it had acquired a distinct sour smell. I added:

1 T granulated sugar

3/4 t Morton coarse kosher salt (the recipe did not specify type and I thought they might be under-salted, but they taste fine to me)

1 t baking soda

I also measured out the additional 3/4 c of flour, but wound up only using some of it during kneading and rolling. I mixed them well (lots of air bubbles when I peeled the dough out of the bowl) and kneaded for about 4 min, then rolled out to somewhere between 1/2-3/4 inch thick. Older Child and I cut them with a 3 3/8 inch biscuit cutter. We wound up with 6 muffins and a tiny bit of scrap (I'm sure I could have just smooshed on the remaining dough, but Older Child would have been very upset). They were placed on cornmeal-dusted parchment paper and allowed to rise 45 min, then cooked on a cast iron skillet brushed with oil. The first side cooked on medium heat in about 8 min. The second side overcooked on just over medium heat in less than 6 min (I'm still getting used to my new cast iron skillet). 

Here is half of one biscuit with another for reference (OC had already made off with the other half), cunningly arranged on a stylish rocket ship plate. Yummy. Tender, wheaty, not really sour. I'll make these again. 


pmccool's picture

I've not tried whole wheat in English muffins yet.  From seeing your muffins, it's time to experiment.


Catomi's picture