Amy’s Corner: Sourdough English Muffins


Sourdough Starter*: ½ C.
Flour (Wheat or Spelt): 2 C.
Raw Milk: 1 C.
Honey: 1 Tbl.
Sea Salt: 1 tsp.
Baking Soda: 1 tsp.
Cornmeal: As Needed


  1. In a large mixing bowl, whisk together the milk, starter and honey until combined.
  2. Stir in the flour until completely combined.
  3. Cover the bowl.
  4. Set aside the dough for 12-18 hours.
  5. After dough has soaked for 12-18 hours, sprinkle the salt and baking soda over the dough and mix in by hand until completely combined.
  6. Knead the dough in the bowl for 2-4 minutes by hand, or until the dough is smooth, wetting down hands as necessary to prevent the dough from sticking.
  7. Lightly dust a cookie sheet with cornmeal and set aside nearby.
  8. Lightly dust the counter with cornmeal.
  9. Place the dough onto the cornmeal and press down gently with your hands to a thickness of approximately 3/4”.
  10. Cut into roughly 3” rounds using a biscuit ring or a floured drinking glass, being sure to press straight down when cutting the dough.  Twisting the cutter will prevent the muffins from rising correctly.
  11. As the rounds are cur, place them onto the cookie sheet, spacing at least 2” apart.
  12. Collect the dough scraps and press back into a cohesive mass, patting down to a thickness of ¾” again.
  13. Repeat the cutting process once more.
  14. Cover the rounds with a towel and allow to rise at room temperature for 1 hour.
  15. While muffins are rising, preheat griddle or pans over medium-low heat for 5-10 minutes, or until evenly and completely heated.
  16. Gently place the muffins in the pans,being sure not to crowd.
  17. Cook the muffins for approximately 5 minutes on each side, or until cooked through.  There should be no raw dough visible on the sides.

*I use fresh water kefir as a sourdough starter, while Amy maintains a traditional sourdough starter–your choice :-)–Sarica