Sourdough English Muffins

One of my childhood food memories involved English muffins.  My mom taught me to butter them and then to make them a bit more special, top them with a layer of sour cream.  We didn't get to have them that often, so they were a bit of a treat for breakfast.  But you don't have to limit yourself to using them for breakfast.  They make a great accompaniment for soup and salad at any time of the day. 

To make your own, use your own sourdough starter or the recipe posted here.  


Sourdough English Muffins
3/4 cup water
3 tablespoons dry milk powder
2 teaspoons lemon juice or vinegar


2 3/4 to 3 cups flour
6 tablespoons yellow cornmeal, divided
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sourdough starter

Combine the water, dry milk powder, and lemon juice to make a buttermilk substitute (or use 3/4 cup buttermilk) and set aside for 10 minutes to sour.  In a large bowl, combine the flour, 1/4 cup cornmeal, soda, and salt.  Mix together the sourdough starter and buttermilk and stir into the dry ingredients, using hands to stir when necessary.

Turn onto a lightly floured counter and knead until smooth, adding more flour if necessary.  Roll the dough out to a 3/8-inch thickness.

Cover the dough and let it rise 10 minutes.  Sprinkle a sheet of waxed paper with the remaining cornmeal.  Using a 3-inch cutter (or a regular-size canning ring), cut out the muffins and place them on the cornmeal and waxed paper.    Cover and let rise until very light, about 45 minutes.  Bake on a medium-hot, lightly greased griddle about 30 minutes total, turning every 6-8 minutes.

Cool and split.  Toast and serve with butter.  Makes approximately 15 muffins.