Sourdough English Muffins

Recipe by Galley Wench
READY IN: 12hrs 30mins
YIELD: 18 muffins




  • Night Before:
  • Mix starter, honey and milk in mixing bowl until smooth.
  • Add 4 cups flour, mixing in 2 cups at a time.
  • Mix only until the flour is thoroughly wet.
  • Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
  • Next Morning:
  • Stir down mixture.
  • Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
  • Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.
  • Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
  • Roll dough on floured board to about 1/2 inch thick.
  • Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
  • Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
  • Sprinkle corn meal over tops of muffins.
  • Allow to rise in warm place, covered, for about an hour or until risen again.
  • Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.
  • Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.
  • Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
  • Look like store bought . . . taste even better!