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Sourdough English Muffins

Course: Breakfast
Cuisine: english
Keyword: Spelt, Wheat
Servings: 6 Large muffins
Author: virtuousbread


  • 65 g Wheat sourdough starter from the vat in the fridge
  • 515 g White wheat Or spelt flour
  • 65 g Water
  • 175 g Milk
  • 9 g Salt
  • 1 tsp Bicarbonate of soda


Day One

  • Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator.  If you need more information on making and using sourdough starters, click here.
  • Add 65 g of the white wheat or spelt flour and 65 g of the water. 
  • Stir and cover with cling film, and leave on the counter for around 8 hours.

Day Two

  • Add the remaining ingredients except the bicarbonate and knead well for 10 minutes.  
  • Cover the bowl with a shower hat and leave on the counter for 4 hours.
  • Scrape the dough out onto a floury surface and sprinkle over the bicarb.  Do this through a sieve as it has a tendency to ball up and you really want it well distributed.
  • Gently knead the dough just to incorporate the bicarb and then pat the dough into a disc about 2.5 cm thick. 
  • Scatter some coarse corn meal or semolina on the counter and place the dough on top.  Flour the top with normal flour just to prevent the cutter from sticking.
  • Cut the sourdough English muffins with a large scone cutter
  • Using an 8 cm (or so) cutter with straight sides, cut out the muffins and flip them over on to a baking tray that you have lined with corn meal or semolina.
  • Cover them with plastic and let them rest for 2-3 hours or until they pass the probe test.
  • Fry the sourdough English muffins in a heavy frying pan
  • Heat a frying pan to medium high and place the muffins in.  Cook them for 8 minutes on one side and then flip them and cook them for 8 minutes on the other side.
  • Test to see if the sourdough English muffins are done - 98 degrees celsius
  • This is a time when a probe thermometer comes in handy to see whether they are cooked.
  • The traditional way to split open an English muffin is by "forking it" all the way around
  • Let them cool completely on a wire rack.