Sourdough Recipes

Sourdough English Muffins

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Yield: 12 to 14 muffins


  • 1 cup sourdough starter
  • 3/4 cup buttermilk
  • 2 3/4 to 3 cups all-purpose flour
  • 6 tablespoons yellow cornmeal
  • 1 teaspoon baking soda


  1. In large mixing bowl blend sourdough starter and butter- milk.
  2. Combine flour, 4 tablespoons of the cornmeal, the baking soda and 1/4 teaspoon salt; add to buttermilk mixture. Stir until well blended.
  3. Turn onto lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With rolling pin roll dough to 3/8 inch thickness. Let rest a few minutes.
  4. Using a 3 inch cutter, cut into muffins.
  5. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes.
  6. Cook over medium heat, in a lightly greased griddle about 30 minutes, turning often.
  7. Cool completely, then store in plastic bag or bowl.

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