Emily Jane Buehler completed graduate school in chemistry and worked six years as a bread baker before realizing she wanted to be a writer. Her first book, Bread Science, explores the science and craft of baking bread. Her second book, Somewhere and Nowhere, is a memoir of a bicycle trip from New Jersey to Oregon that explores the benefits of living in the present moment. Emily currently writes romantic fiction. She is also a freelance copyeditor. She teaches bread-making classes and continues to travel by bicycle.
Sourdough English muffins are a great recipe to make when you feed your sourdough starter. The preferment includes a dash of sugar, while the main dough recipe includes baking soda. Both of these ingredients help the dough rise, meaning that the recipe should work even if your starter is a bit past its prime or you don’t do the greatest job at kneading. (If the starter has been in the fridge for a month, with a skin across the top, you should probably toss the skin and feed the rest before using it, however.)
In addition to the forgiving recipe, it’s exciting to place your rounds of dough on a frying pan and watch as they poof up, and then flip them to reveal—voila!—an English muffin.
I enjoy the muffins with Earth Balance margarine, but they’re also great if you’re using up last summer’s supply of jam, or making eggs Florentine with some fresh spring spinach and eggs.
Watch below to see how they’re made. View the recipe on my website.
Emily Buehler walks us through the process of making sourdough English muffins.
About Emily Buehler