On Friday I made sourdough English muffins for breakfast. It’s such a brilliant recipe (and such a good use for excess sourdough starter) that I thought I’d share it here.
Step 1: Combine 1/2 – 1 cup starter, 2 cups plain flour, and 1 cup milk (or whey, or buttermilk) in a bowl. Leave in a warm place overnight.
Step 2: Add 1 Tbsp honey, 1 tsp bicarbonate of soda (baking soda), and 3/4 tsp salt to the sourdough mixture. Knead until well combined and no longer super sticky – try to avoid adding more flour, but you can if you need to. Press the dough out to about 1 cm thick, and cut or shape into rounds. Sprinkle with flour and leave for 45 min – 1 hr to prove.
Step 3: Cook the rounds in a hot, oiled pan or on a hot, oiled griddle. They should puff up and rise as you cook them.
Step 4: Split open, and spread with butter, honey, jam, vegemite, or whatever your choice of topping might be. Enjoy. 🙂
