Sourdough English Muffins

I have made these four times now and they just get better every time! As the sourdough starter gets older, the muffins get more and more awesome. These rise up beautifully and are literally picture perfect. I always end up with about 19 beautiful muffins, and 1 "special" one that I have to eat right away so the other muffins don't make fun of it. I cook them on a griddle at 400, turning them often.

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I love the flavor and texture of these... I cook them in a cast iron skillet a few at a time, since I don't have a griddle... My only real problem is that the first ones are gorgeous and tall like English muffins should be, but the second half of them are flat... every time. They still taste good, but they are about half as tall as the first half. I'm not sure what I'm doing wrong with these. I did find that I needed to put mine on corn meal rather than an oiled cookie sheet to avoid sticking. Any suggestions on the height issue would really be appreciated. Thanks!

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Excellent straight-forward recipe. Worked great - tasted better! Don't get the griddle too hot.

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Another winning recipe PaulaG, it's getting so whenever I want a truly good recipe I first just go to your page. This was so much fun and I was so proud of them, and the end result was so good; DH asks for them instead of toast in the morning now. It was a little work so takes some advance planning. I was afraid the dough was a little loose, but turned out perfect. Another 5 stars in my book.

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Got it just like Thomas' English muffins with all the nooks & crannies! Used 1 1/2 cups sourdough starter - started 2 weeks ago & fed daily so it's coming out of the bowl - & omitted the 1 cup of water. Used my bread machine, 1/2 unbleached white & 1/2 whole wheat flour. Dough was soft & ROSE like the dickens! Had to dump from bread machine an hour early b/c it was breaching the top of the bread machine bucket! Rolled out using coarse ground semolina flour & cooked on a dry skillet. Perfection. This batch made 20 muffins - will use this again & again, Thank you PaulaG!

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I followed the recipe as listed but I ran into some problems. I used 1/2 wheat and 1/2 white flour and included the yeast. I put the dough on a floured surface with oat bran. It was too thin and just spread out on the floured area. I let it sit for while and add some more flour on top. Couldn't roll the dough. I was able to cut the dough and cook it on a griddle. The muffins didn't rise. I know the starter is OK as I just made waffles and pancakes with it and there was no problem. The muffins tasted great and I will try it again but I'm not sure what else to try.

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These are absolutely to die for. They are so easy to make. Why would you ever want to buy them in the store again. Wonderful texture and flavor all in one. Thanks again Paula for a wonderful sourdough recipe.

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I have made these muffins twice. The first one I used half white and half wheat. The next time I used all white flour. I like the white flour ones the best! Next time I'm going to let the first raise go all night in the freg. The muffins are Excellent! Thank You for the recipe.

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I promised in my last rating I would make these again. I tried the baking and found that I did not like the results as good as doing them in a griddle. They turned out more like a bun when I did them in the oven. I like the griddle better I got bigger tunnels in the muffin when I did it in the fry pan.

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I followed the recipe except I did not use yeast(so I essentially skipped step 3 and 4). My starter had plenty of active yeast. I did not have wheat germ, oat bran, or corn meal, so I just used white flour instead in step 10. Instead of using a griddle in step 14 and 15, I baked the muffins at 400 degrees for 18 minutes. The sourdough muffins rose, browned nicely and tasted great. After having breakfast, I froze a dozen muffins. To use the frozen muffins, I thaw them in the microwave for 30 seconds on high, split them with a bread knife, and then toast them in the toaster. I add lingenberry jam or apple butter and they taste great. These muffins are substantial and filling and taste great.

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