Recipe For Sourdough English Muffins

A while back Jane-Anne tweeted asking a question about her sourdough. Celia, from Fig Jam and Lime Cordial, is the sourdough expert in my opinion, and so I directed Jane-Anne to Celia. Serendipity prevailed, and the very same day Celia blogged her 101 on sourdough bread making. This led to Celia posting a part of Priscilla, her sourdough starter, to me. This dodgy looking white powder landed in my postbox without the envelope even being opened by our customs! I had to wait days until I could reconstitute Priscilla and name her. The name, as you can see from the bold above was easy, Cordelia was born! My first sourdough bread was the basic loaf on Celia’s blog. I got so much oven spring that the top burnt slightly, but the taste and texture were perfect. The next weekend I attempted to make English muffins using a recipe from the internet. IT DID NOT WORK! The gloopy mess was turned out onto my board for kneading and as the dough reminded me of the brioche I had made previously, I turned it into a brioche style loaf. Determined not to be outdone by this, and on the 3rd weekend of having sourdough in my fridge, I adapted the recipe for English Muffins from Larousse (page 687) to be made without yeast. I followed the day 1 instructions from Celia, and on day 2 proceeded to ‘wing it’ and use my own instincts to make English muffins. The first one was grilled, and even though the taste was correct, the muffins did not cook through. I think if I had made them flatter it would have worked. I proceeded to bake mine as this was an alternative method mentioned in Larousse, and even though they did not have the same pale white look I am used to, they tasted exactly like English muffins.

what is your favourite English muffin topping?

Sourdough English Muffins
Sourdough English Muffins

Sourdough English Muffin Recipe
 
Ingredients
  • 70g fed sourdough starter
  • 140g milk
  • 225g flour + more for sprinkling
  • 2.5mls salt
  • 2.5mls bicarbonate of soda
Method
  1. Measure your starter into a bowl
  2. Add the milk and stir to dissolve
  3. Add the flour, the salt and the bicarbonate of soda
  4. Using your fingertips, bring the ingredients together
  5. Cover with clingfilm and leave for 30 minutes
  6. Turn onto a floured surface and knead for 5 minutes
  7. Shape into a ball and place into a lightly oiled ziploc bag
  8. Allow to prove until doubled in size - be patient, it takes about 4 hours
  9. Remove the dough from the bag, knock back and knead for 1 minute
  10. Cover and leave to rest for 5 minutes
  11. Roll to 1cm thick and cover and rest for 5 minutes
  12. Cut into rounds - mine were 8cm as I used the biggest drinking glass I have
  13. Place into a well floured baking tray and sprinkle the tops with flour
  14. Cover and prove until doubled in size
  15. Preheat the oven to 230° Celsius
  16. Bake for 10 minutes, turning after 5 minutes
  17. Cool on a wire rack

Click on the links for conversions and notes.

I am submitting this recipe to Fresh From The Oven which is being hosted this month by Helen of Fuss Free Flavours

What I blogged:

Tandy

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30 thoughts on “Recipe For Sourdough English Muffins

  1. Looks good – well done for persevering, despite the set backs. My first attempts at sour dough didn’t work too well and I ended up reverting to yeast breads. Must try again some time!
    Kit sharing the blog ♥ Our Autumn FestivalMy Profile

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    1. Let me know if you want some starter 🙂

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  2. Sounds really delicious, Tandy. Your photo made my mouth water. 🙂

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    1. Thank you AD! I had no clue how to style them 🙂

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  3. Hi, so glad to hear that you are having success with your sourdough starter. Would love to be able to make sourdough but have tried on several occasions to get a ‘mother’ starter going without much success. Must try to find some dried starter. Wendy.

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    1. Hi Wendy, I am going to try and dry some starter this weekend. If I am successful, I will post you some 🙂

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  4. I was trying to buy them in Berlin, but it’s too expensive. It’s so much better to make my own 🙂

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    1. I am sure they are much cheaper to make your own 🙂

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  5. Wow they look great. There are so many sourdough success stories out here that I really want to get one going soon!

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    1. I can dry some of my starter and post it to you if you want?

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  6. Good for you, Tandy (and Cordelia!). I think I’m getting some of Priscilla in the post, so I will come back and reread your process. I’m nervous, she’s not shown up yet.. perhaps customs in Canada is more stringent:) Or.. they want to make their own bread and Priscilla’s reputation proceeded herself. She’s going to be known round the world I think! xx
    Barbara Bamber | justasmidgen sharing the blog ♥ Pretty Easter InspirationMy Profile

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    1. I was so surprised it arrived here so quickly. And, we have a postal strike on at the moment! I am sure yours will arrive safe and sound soon 🙂

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  7. English muffins are heavens gift to breakfast lovers 🙂
    Yours look so yum!

    Cheers
    Choc Chip Uru

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    1. I love that Uru 🙂

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  8. I love muffins topped simply with melted cheese. Loving the look of these 🙂

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    1. That would do for me this morning 🙂

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  9. Well executed! Your English muffins look delicious but lots of work. I love them just toasted with a tad of butter. Bread making and Hong Kong and totally do not get along, the humidity and my oven that does not keep a constant temperature are my biggest points against me.

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    1. Sourdough bread is an act of love, but so worth it! Your oven however is not good for baking 🙁 How frustrating for you.

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  10. I love english muffins – we buy them quite a bit but I have never made them and never made sourdough – both are on my wishlist and would love to combine the two as you have – sounds delicious!
    Johanna GGG sharing the blog ♥ Great Avocado salad dressing, ho-hum “meatloaf”, and CERES baking competitionMy Profile

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    1. I am sure there are bloggers close to you who can give you some sourdough starter! It is the most amazing addition to my kitchen 🙂

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  11. Can’t go past a good traditional eggs benedict for English Muffins! Good quality ham or smoked salmon. Yum!

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    1. I so agree! And if it is salmon it has to be great 🙂

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  12. Beautifully done Tandy.
    🙂 Mandy

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    1. thank you Mandy 🙂

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  13. Sounds delicious but complicated. I love baking, but I don’t think I’m devoted enough to look after my own Cordelia. I once had a vinegar “mother”, similar to your sourdough starter, but it didn’t end well for her:)

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    1. It takes time and a lot of dedication and I am hoping I can keep it up 🙂

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  14. For English muffins, the traditional route, Eggs Benedict! 🙂

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    1. That is my absolute favourite breakfast 🙂

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  15. What a tasty recipe, Tandy! I love sourdough bread but never made it at home before!
    These look amazing! I must make them soon! Yummy Yum!
    I never made english muffins before ! these look more like sourdough pistolets, like we call them! Great for breakfast or lunch!

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    1. I like the name you give them Sophie 🙂 If you want sourdough starter let me know!

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