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Sourdough English Muffins
Adapted from an old-fashioned recipe, this English muffin is made on the griddle with a very wet dough. For that reason, it is great for warmer months.
The leavening which creates the nooks and crannies in this recipe comes solely from an initial rise, done overnight in cooler temperatures, so the dough must be handled delicately when moved, scooped, or spread.
These are best served toasted and buttered and make a great breakfast sandwich bread.
In a medium bowl combine all ingredients and mix the stiff, sticky batter well for 5 minutes.
Cover and let rise until doubled in size, approximately 4-6 hours in warm temperatures, or overnight in cooler temperatures.
When batter has risen, pre-heat a griddle or large skillet over very low heat.
Grease English muffin rings with butter and sprinkle all the way around with cornmeal.
Once the pan has heated, place the rings in the pan, sprinkle a bit of cornmeal into the bottom of each one and carefully scoop ½ cup batter from the bowl and into the bottom of each ring.
Carefully spread the batter with the back of a spoon to mostly fill the bottom of the rings.
Cook for about 8 minutes. Check the bottom by lifting with a spatula. If the color is turning darker, continue to cook. If it is too dark, turn the heat lower. If it is still pale, turn the heat up slightly.
Continue to cook for 8 minutes more. Remove the rings. If rings cannot easily be removed, flip the muffin and try again.
Cook an additional 16 minutes on the other side. Check that cooking is complete by either splitting muffin or inserting a cooking thermometer into the side and into the middle. It should read 180-200ºF.