Recipe
How to Make Delicious, One-Pan Sourdough English Muffins
You may never buy them again!
I have been on a sourdough journey since early in the COVID-19 pandemic. I created a starter (I named mine Herman) and have been pampering it for over two years now. For the sourdough expert, that is nothing. I’ve heard people still hand down their four-times great grandmother’s 100 year old mixture. Still, I have enjoyed learning how to make all kinds of things with it.
Including my most recent concoction — Sourdough English Muffins!
Okay, I know they’ve been around forever. Samuel Thomas immigrated to the US and made them popular here around 1880. Of course they were already popular in England long before that. They just call them muffins, though, and were sold door-to-door. Do you remember singing “Oh, do you know the muffin man, the muffin man, the muffin man?”
Why didn’t I just buy them?
I recently made a poolish mixture for a loaf of white sandwich bread, but I only used half. I wanted to use the other half and had been trying to work up the courage to make English muffins. The price had gone up to $4.00 in my store for a package of six. We used to be able to get them for under $2.00.
