Sourdough English Muffins

Taken from Wild Yeast


Yield: 8 10 muffins

Sponge Ingredients:

  • 110 gram ripe 100% hydration sourdough starter
  • 160 gram flour
  • 100 gram whole wheat flour
  • 275 gram unsweetened soymilk or 250 gram water with 1 tbs soy flour

Final Dough Ingredients:

  • 75 gram flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1.5 tbs agave nectar (or date-honey)
  • all of the sponge


  1. In a medium bowl, mix the sponge ingredients until just combined. Cover and let rest for 8 hours or overnight.
  2. Add the final dough ingredients and mix to roughly combine. Turn the dough out onto the counter and hand mix for about 7 or 8 minutes, or until the surface becomes quite smooth. The dough will be very soft, and sticky at first. Resist the urge to add more flour; it will become less sticky with mixing.
  3. Flour the counter and your hands well, and roll or pat the dough out to a thickness of about one-half inch. Cut the dough into 3-inch circles and place them on semolina-dusted parchment paper.
  4. Cover and let proof for 45 60 minutes.
  5. Lightly oil a griddle and heat it over medium-low heat. Cook the muffins for a total of about 7 or 8 minutes on each side, until browned and the sides are firm. I find I get a better shape to the muffins if I flip them every couple of minutes for the first few minutes.
  6. Cool on a wire rack. To get the best nooks and crannies for toasting, split the muffins with a fork rather than a knife.





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