English muffins, fresh from your griddle! These are a simple bread, with a slight sourdough tang. Keep them in the refrigerator for up to a week, or freeze them for several months.
- 1 tablespoon dry yeast
- 1/2 cup warm water or whey (if you have been making cheese)
- 1/2 cup plain yogurt
- 1 tablespoon honey
- 1 cup sourdough starter
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1/2 cup unbleached bread flour
- cornmeal or extra flour
- butter or oil
Place the yeast and the water (whey) into a large bowl. Stir to dissolve.
In a small pan, mix together the yogurt and honey. Warm them over low heat, just until lukewarm. Add this to the yeast mixture, along with the sourdough starter. Add the whole wheat flour and mix well. Allow this to sit for 20 to 30 minutes, to allow the whole grains to hydrate.
Add the salt and the bread flour, mix well. More flour can be added if it feels too sticky. Plop the dough onto a well floured surface and knead it until it is smooth.
Place the dough into an oiled bowl, and let it rise in a warm place for about 1 hour. It should double in size.
Punch down the dough and divide it into muffin sizes. I use a kitchen scale and make each muffin about 2.5 ounces. Or you can divide it into 9 to 12 somewhat equal muffins. Form each piece into a ball and flatten against a surface coated with cornmeal or flour. The pieces should be about 1/2 inch thick and well covered with meal or flour. Set the muffins on a tray and cover with a cloth. Let rise for about 45 minutes.
Heat a griddle to about 250 degrees F. Grease the griddle with butter. Bake each muffin round on the griddle for 10 minutes on each side.
Cool on a rack. Split and toast to enjoy their homemade goodness.
Prep time: about 3 hours
Makes: 9 – 12 muffins
Recipe adapted by Jane Blaisdell, 2019. Original recipe by Cynthia Lair, 2012.
made simply, by jane 