Sourdough English Muffins

My daughter complains about living in an ingredient household, everything has to be made from scratch-which isn’t even true but we do make a lot of things from scratch and it’s cheaper, higher quality ingredients and it’s easy. Here’s the most recent recipe our sourdough english muffins adapted from littlespoonfarm.com.

*Prepare 24 hours ahead of baking!*

Easy sourdough English muffin recipe by Phoenix Food Photographer and local foodie; Jennifer Lind Schutsky of Bitches Food Club.

Sourdough prep 12 hours before (morning before you want to make the muffins)

Feed your sourdough 50 grams all purpose flour, 50 grams water to create 100g fresh starter. Allow to sit out at room temp for 8- 12 hours and double in size.

English Muffin Ingredients;

100g of active starter (the freshly fed starter from above)

1 heaping tablespoon or 40 g honey

240 grams milk

360 grams all purpose flour

for dusting; 1/4 cup cornmeal


Directions and Timeline

  • 24 hours before making muffins, feed your sourdough starter.

  • 12 hours before making. your muffins make your dough.

mix 100g of active starter (the freshly fed starter from above, put the rest back in fridge until you bake something else), 1 heaping tablespoon or 40 g honey , 240 grams milk and 360 grams all purpose flour into kitchen stand mixer using dough hook on low speed, mix for 3-5 minutes.

cover with breathable cloth and let rest 45-60 minutes.

after the rest knead dough by hand if possible or in mixer with hook for 5 minutes on lowest speed.

prep baking sheet with dusting of corn meal

flour countertop, and roll out dough, should stretch relatively easily and you want it about as thick as your pinky finger maybe just a bit bigger.

using a 3 inch round ball jar lid as a cookie cutter cut your muffins (or any cookie cutter shape - we did moons)

place cut out muffins on corn meal baking sheet, cover with breathable cloth and let rest 8-12 hours

  • 30 minutes to an hour before you plan on eating start cooking them.

place 4-5 circles on cast iron skillet with low heat low/2 temp on stovetop, cover with cast iron lid or another cast iron pan and cook one side for 4 minutes LOW heat, flip over and cook 4 minutes LOW heat on other side, they burn easily so leave it on LOW!

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