Sourdough English Muffins

By Kate Freebairn · pantrymama.com

Makes 24 muffins

12 hrs 30 min + cooking time

Tangy sourdough English muffins, fermented overnight and cooked on a skillet until puffed and golden.

prepLine baking sheet with parchment paper
200 g sourdough starter (fed and bubbly)	Mix dough, knead gently	Ferment 12 hrs at room temperature	Stretch and fold, rest 30 min	Dust surface and dough with cornmeal, roll to 1/2–3/4 inch	Cut rounds, place on sheet, rest 30 min	Cook in skillet, medium heat, 6 min per side per batch	Cool, split with fork and serve
500 ml cold milk
600 g bread flour
12 g salt
20 g honey
50 g cornmeal (for dusting)

Read left to right — each column combines what's behind it.

🛒 Shopping list6 items

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.