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Sourdough English Muffins

(recipe, Anna Conley)



  1. ½ cup starter (mine is a 100% hydration white starter)
  2. 1 cup milk
  3. 2 cups AP flour
  4. 1 TBSP sugar
  5. ¾ tsp. salt
  6. 1 tsp. baking soda
  7. Semolina or cornmeal, for dusting


  1. Combine starter, 2 C of flour and milk in a large bowl. Stir to combine, cover with plastic wrap, and leave out for 8 hours or overnight.
  2. After the overnight rest, add remaining flour (I didn't add any), sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes. Roll out to ¾" and cut with a biscuit cutter into rounds. You can reroll the scraps, but you may need to let the dough rest before cutting more muffins from them. Place muffins on a piece of parchment dusted with semolina and let rest for 45 minutes.
  3. Spray griddle or skillet lightly with spray oil. Heat to medium and cook muffins for about 6-8 minutes on each side, or until browned on the top and bottom and cooked through. These have great griddle spring and rise quite a bit during the "baking".
  4. Split with a fork and enjoy with your favorite topping! I don't even toast them if I want to eat them right off the griddle--they don't have that raw taste that storebought english muffins have.