All set for brunch tomorrow. Sourdough English Muffins are just a little bit special and freeze well too.
If you have to split some sourdough starter put some aside to make these marvellous muffins


1 cup (8oz, 224g) active sourdough starter (100% hydration)

3/4 cup (6 oz, 180 ml) warm water

1 cup (8 oz, 240 ml) whole milk, warmed to 110F

5 cups (25 oz, 700g) unbleached all-purpose flour

¼ cup (2.5 oz, 75g) honey

1/4 cup (2 oz, 56g) vegetable oil

2 teaspoons salt



Combine the starter, water, milk and 2 cups of the flour in the bowl of a stand mixer or a large mixing bowl. Mix on low speed until combined. Cover the bowl and set aside for 30 minutes.

Add the honey, oil and salt and mix to combine. Switch to the dough hook if using a stand mixer. Add the remaining flour and knead until the dough clears the sides of the bowl and clings to the hook.

Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cove the bowl and after 30 minutes repeat the procedure.  By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.

Turn the dough from the bowl and knead briefly to form a smooth ball. Lightly sprinkle your work surface with cornmeal. Roll the dough to 3/8” thick. Cut muffins with a 3” biscuit cutter. Reroll the scraps and continue cutting until all the dough is used. You should get about 16 muffins. Place the muffins on an ungreased baking sheet. Cover the pan and let the muffins rise until almost doubled in volume, about 1 hour.

Preheat a griddle or cast-iron pan over medium heat. Bake each side for 8 mins

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