Sourdough English Muffins

This is a great way to use up starter that is taking over your kitchen but you can’t bear to throw it away.

250 gr  Sourdough starter

250 gr Turkey Red Heritage White Flour (you can use Sifted as well but we prefer those made with white)

160 gr Milk (or 80 gr milk and 80 gr buttermilk)

1 tsp baking powder

1 tsp baking soda

1 tsp or less salt

1 tsp sugar

Thoroughly mix all the dry ingredients together.  In a separate bowl, mix the sourdough and milk(s). Add the liquid mixture to the flour mixture and stir with a fork until it turns into a sticky dough.

Rest the dough for 10-15 minutes.

Four the dough liberally.  Turn it out on the counter or cutting board and knead it into a soft dough.  Round it into a ball.

Rest the dough 10 minutes. Flour countertop and roll dough out to about 1/2″ or a little more. This determines how thick the muffin will be.  They will raise to about double the size when cooked.

Heat a cast iron or stainless steel skillet or grilling iron to 400 F. A laser thermometer is good for determining this. Alternately, place a small amount of coconut on the pan and when it starts to smoke it will be hot enough.

Use a large cup or glass to press out a round piece of dough. Release as much of the flour as possible by tossing the dough from hand to hand a couple of times.

Add a pat of butter to the preheated pan, placing the muffin dough on the pan. Cook several minutes per side checking frequently to see if they’re burning. Turning several times is no problem. They should be cooked through.

Cool, cut in half, and toast.