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Here it is – my favorite sourdough recipe. This recipe was given me by a friend, Heidi. I have no idea where she got it from, but I’m sure glad she found it and passed it on! As I mentioned previously, I killed my last batch of sourdough by not tending to it for too long. Since then my husband has asked several times for me to make this recipe, only for me to tell him that I have no starter. So sad. But, now we all have starter just waiting to be used, right?
Sourdough English Muffins
1/3 cup fed sourdough
3 cups flour, plus extra for rolling out (I generally use freshly ground whole wheat)
1 cup water
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons sugar
Cornmeal
Oil
Combine starter with 2 cups of the flour and 1 cup of water. Stir thoroughly, and cover with plastic wrap. Let sit at room temperature overnight, or 7-10 hours.
In AM, add baking soda, salt, and sugar and gradually add remaining 1 cup of flour, until dough looses its stickiness. Turn dough onto floured surface and roll out to ½ inch thickness. Cut into rounds or squares. Place on ungreased cookie sheet, sprinkled with cornmeal. Sprinkle tops with cornmeal and leave to rise, covered with a clean dish towel for 45 minutes.
Heat lightly oiled skillet until very hot, then reduce heat to medium/medium-high. Cook muffins about 5 minutes per side, trying to turn only once (when sides look dry, like the edges of a pancake, they are ready to be turned).
Let cool and enjoy! We love to use these English muffins for homemade (healthier!) breakfast sandwiches, for BLTs, or just spread with natural peanut butter.
I hope you all have a joyous and blessed Easter weekend! Today I’m making Hot Cross Buns for the first time and, if all goes well, hopefully start a new Good Friday tradition!
Joey Norsen is a hopeful homesteader, military wife and mom. From recipes and organic gardening, to chickens and do-it-yourself ideas, Joey will be sharing her experiences (and challenges!) as her family seeks a simple, more self-sufficient life.
