Sourdough English Muffins

From: Queen Roachie

On Aug 9, 2009

I love the flavor and texture of these... I cook them in a cast iron skillet a few at a time, since I don't have a griddle... My only real problem is that the first ones are gorgeous and tall like English muffins should be, but the second half of them are flat... every time. They still taste good, but they are about half as tall as the first half. I'm not sure what I'm doing wrong with these. I did find that I needed to put mine on corn meal rather than an oiled cookie sheet to avoid sticking. Any suggestions on the height issue would really be appreciated. Thanks!

From: ABDriver

On Oct 28, 2008

Excellent straight-forward recipe. Worked great - tasted better! Don't get the griddle too hot.

From: WestTexasChef

On Aug 20, 2004

I followed the recipe except I did not use yeast(so I essentially skipped step 3 and 4). My starter had plenty of active yeast. I did not have wheat germ, oat bran, or corn meal, so I just used white flour instead in step 10. Instead of using a griddle in step 14 and 15, I baked the muffins at 400 degrees for 18 minutes. The sourdough muffins rose, browned nicely and tasted great. After having breakfast, I froze a dozen muffins. To use the frozen muffins, I thaw them in the microwave for 30 seconds on high, split them with a bread knife, and then toast them in the toaster. I add lingenberry jam or apple butter and they taste great. These muffins are substantial and filling and taste great.

From: Bonnie G #2

On Dec 6, 2007

Another winning recipe PaulaG, it's getting so whenever I want a truly good recipe I first just go to your page. This was so much fun and I was so proud of them, and the end result was so good; DH asks for them instead of toast in the morning now. It was a little work so takes some advance planning. I was afraid the dough was a little loose, but turned out perfect. Another 5 stars in my book.