Sourdough English Muffins

subheading: In a large bowl, combine:

2oz / 57g sourdough starter (ideally at 100% hydration and does not have to be recently fed)

6oz / 170g water

6oz / 170g buttermilk (or ANY fermented dairy liquid, like kefir. If you only have access to thicker fermented diary, dilute 3oz / 85g yogurt/sour cream/creme fraiche/labneh, etc. with the same amount of water or milk)

2 Tbsp / 1oz / 28g unsalted butter (melted)

subheading: Whisk until smooth. Then add:

10oz / 283g AP flour (bread flour is also okay, but don’t sub more than 4oz whole grain flours in this recipe and expect it to turn out well)

1tsp coarse salt (or ½ tsp fine salt) or about 0.2oz / 6g

1 tsp double-acting baking powder (NOT baking soda)

Directions at ultimatefoodgeek.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer