Wholy Living Recipe

Sourdough English Muffins

Posted on Sep 22, 2011 under Whole Grain Breads, Yeast Breads

Back to Recipe Index


  • 1 C sourdough starter
  • 2 C water
  • 2 C fresh flour (soaked would be great)
  • 1-2 T yeast
  • ¼ C honey
  • ¼ OCO


Mix & let rest several hours or overnight. (If letting sit overnight, don’t add yeast until next day.)

Then add:


½—1 T salt
4-5 C more flour



  You want a wet, overworked dough. Mix 7-8 minutes. Divide and shape on a well floured or corn meal surface. Let stand fo 30-45 minutes. You will get more of a rise on the griddle. Heat griddle to a medium low temp. Bake muffins until done, turning every 5 minutes. Too high temp, will produce a dark surface. This is a little time consuming, but well worth the effort. (A wonderful budding baker project!)