Just want to say thank you !! Best sourdough recipe ever !! I use it no less than twice a month!! So easy so super delish… I gave my daughter a sourdough starter and this recipe to start with!! !!
Thanks Heather! This was just what I needed! A long ferment! I rolled out the dough into a rectangle and cut 3 by 4 to make 12 square pieces. No cornmeal here, so I sprayed with a little water and sprinkled on some sesame seeds. Heated up an electric skillet to 250° F and covered for first 7 minutes and flipped them and then 7 minutes more on the second side. Used a temperature probe and let them reach 200°. Thank you! Your recipe was easy to follow and the timing allowed me some time away from the house without worrying. Yum!
Made them today. The first lot in the frying pan but then decided to try them in the oven. The baked ones look a little better to me than the fried ones. Both taste delicious. Recommended the recipe to my daughter who had introduced me to sourdough baking. This will surely become a regular with us from now on. Thank you so much!
Awesome tutorial...i use adifferent recipe, and griddle on gas stove, but tye process is exactly what i try to pass on..thank you saved me lots of time
Wonderful, Gina! We have lots of Sourdough Mamas baking these over in our Facebook group, Sourdough Mamas: A Leavenly Community. You should head over and share your results with us. We'd love to see them! facebook.com/groups/LeavenlyCommunity
I was looking for a Sourdough English muffin recipe and I came across yours. Thank you for the simple instructions. I'm going to try these today I love my sourdough
I really enjoyed this video. My wife loves english muffins so I want to start making them regularly. Sourdough starter discard is perfect! Thanks so much for sharing! I've saved your website for future recipes!
I've enjoyed making these. They taste great, and thank you for posting this recipe. I've noticed that when my discard is wetter (I think from being unfed for a longer period) it takes more flour( for me, up to an extra cup) to get the consistency of a soft bread dough. Has anyone else noticed this?
I 100% agree! This is true whenever we bake with discard, and that's why it takes a certain level of subjective judgment from the baker to achieve the right consistency.
Thank you Heather just made my first batch & they are perfect, the recipe made a beautiful and easy to handle dough and I got a lucky 13 muffins from it - so happy!
Some channels do this but then put them in a hot oven for 5-6 more minutes but they made thicker muffins and I like them the thickness you made them. I'll tell you what, your husband is one fortunate man to have you as a partner.
Thank you so much for the recipe! Baking scared me but I like being able to see exactly what is being done so I love following videos! I didn’t have a biscuit cutter so I used an empty can instead. A little smaller and I got 17 EM instead of 13. My granddaughters love them and I will definitely be making these again.
I didn’t have any cornmeal, so I substituted cornstarch for it. They taste a lot better than the store-bought ones-good, even without adding a spread. 🙏
if you dont want to deal with rolling out the dough or cutting you can divide the dough then roll into small balls and flatten manually after its had time to rest
I made these they were amazing. The dough was so nice to work with. The sour dough flavor didn't really come thru though. I was wondering if once the dough is made I could ferment for a day so it's more sour.
Oh my goodness! These came out amazing! I wish I could send a picture. Instead of rolling and cutting the dough, I cut off 100gram pieces and rolled them into a ball. Then I gently flattened them and let them rest at least an hour. Then I cooked them on a cast iron skillet as mentioned in the recipe, but placed them in a 300F oven for about 10 min to finish cooking. Thank you so much for this great recipe!
I'd love to see your photos, Ingrid! You should come join us on our Facebook group, Sourdough Mamas: A Leavenly Community. There are hundreds of Mamas baking and sharing results, and dozens are making these Sourdough English Muffins! We'd love to have you join. facebook.com/groups/LeavenlyCommunity
Yes you can! I would recommend using only half whole wheat, and keep in mind that whole wheat flour absorbs more liquid than white flour so you may not need as much flour as normal!
Tip: I keep more starter on hand than needed, so there’s no discard. I take out what I need for whatever recipe I’m using, feed the mother, and pop her back in the fridge. 😊
Hi Heather - 13 is my muffin number too! This is the best recipe and I have been using it for months now. I have also shared your video with friends. I wanted to let you know that I make the overnight sponge directly in my stand mixer bowl...one less bowl to wash! This works as long as I don't have a need for my stand mixer bowl (I only have one). I do have a question: Have you ever tried making a double batch? Would you do the complete recipe twice? Or would you just double the recipe in one big bowl? I wonder which way would work best. The reason I have excess discard is because my sourdough had been fed a few times without making bread. Thank you, Heather! Tonight we are having Eggs Benedict...for dinner~
I’m made these a few days ago and they were delish I’m making another batch today. I’m wondering bc I’m pretty new to sourdough when I leave my sponge out the next morning there is a skin formed on top like a thin top layer is dry can anyone tell me what that is. I just mixed it in and it turned out fine but just wondering if that’s normal or what to do
Excellent video. Maybe it's a guy thing, but I didn't know the discards from the starter were used to make anything. I always thought that there was one loaf of bread made at teh end of the process. Learn something new everyday!
Wonderful, Svitlana! How did the bread turn out? I've never substituted water for the milk, but I imagine it would be fine. Just might have a little loss of flavor, that's all! Let me know your results when you try that!
Absolutely! As long as it's 7 days old or less, it would be great to use in Sourdough English Muffins. You can use older discard as well, but the sour taste may be overpowering. Happy baking!
I've tried making these and I worry about them being cooked/baked through. Is there a way to tell?? To ensure this, would you cook for a longer time at a lower temperature??
Yes, you could do a lower temp for longer time if you think it's necessary! You can usually tell by the middle of the outer edge - if it still looks dark or grey-ish, it likely isn't cooked through and needs more time.
I would recommend trying it on the counter first. If you're worried, maybe try making the sponge in the morning and just leaving it for 6-8 hours on the counter, then cook the English muffins and see how that works for you!
@@leavenly8473 I made them with soy milk and they are not as puffy as the one I made with regular milk. I use the wrong size cutter and look more like biscuits 😝
Followed your recipe to the tee but needed to add more flour at the stand mixer kneading stage to get the bread dough consistency. Seemed fine but now there's no rise after the 45 min proofing time. :(
I purposely bought an Italian gas stove because they have a required safety feature that if knob is just turned it won't light up. My previous Kitche Aid al.ist burned me several times by just leaning on the knob, it turned and ignited. Not good if you have young children.
I have tried to click on the sights below and it is not your sight and that's if it will load. I have also tried typing it in myself and still the same results.😢
What a disaster! The dough turned out to be a gloppy mess. I had to toss it into the garbage pail along with the recipe. Honestly, I don't know what went wrong. There are other sourdough English Muffin recipes on TH-cam so I will continue looking. The thing I liked about this recipe is that it didn't use any commercial yeast.
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I was so skeptical as my muffins didn’t rise a lot after 45 min but omg are these not the best muffins I have ever made!!! Thanks so much ❤
Just want to say thank you !! Best sourdough recipe ever !! I use it no less than twice a month!! So easy so super delish… I gave my daughter a sourdough starter and this recipe to start with!! !!
Wonderful, Sheri! Thank you for the lovely comment. I'm so glad you love them!
Easiest English muffin video! I’m going to make them on my Blackstone in the morning!!
Yay! Hope you enjoy them!
Absolutely the most wonderful recipe/instruction! Made twice already - tasty as well as fun to make. Thank you!
Glad you enjoyed it!
love this recipy. u so cute and great teacher. thank u
I am going to make these in the morning after I feed my leaven tonight, These look so wonderful!!!
Hope you enjoy!
Thanks Heather! This was just what I needed! A long ferment! I rolled out the dough into a rectangle and cut 3 by 4 to make 12 square pieces. No cornmeal here, so I sprayed with a little water and sprinkled on some sesame seeds. Heated up an electric skillet to 250° F and covered for first 7 minutes and flipped them and then 7 minutes more on the second side. Used a temperature probe and let them reach 200°. Thank you! Your recipe was easy to follow and the timing allowed me some time away from the house without worrying. Yum!
V nice recipe 😘♥️♥️ beautiful 😍😍 tempting 😋🤤😋😋🤤
Great video and even better English muffins. I will certainly make them again. If there were 5 stars I would give you 5!!!
Thank you, Donna! 💕
I like that you cover your stove knobs. Smart!
Have to, with two toddlers running around!
Enjoy the video, getting confidence to start making some muffins...thanks
You can do it!
So helpful and they came out incredibly yummy!
Yay!
Thanks for the recipe. Happy with the result.
Glad you liked it!
Made them today. The first lot in the frying pan but then decided to try them in the oven. The baked ones look a little better to me than the fried ones. Both taste delicious. Recommended the recipe to my daughter who had introduced me to sourdough baking. This will surely become a regular with us from now on. Thank you so much!
Thanks for the feedback Angelika!
Awesome tutorial...i use adifferent recipe, and griddle on gas stove, but tye process is exactly what i try to pass on..thank you saved me lots of time
Thanks Karen!
Its my go to English muffin recipe now so easy and yummy .... making some right now
Wonderful to hear this, Sheri! So glad you enjoy them! :)
Thank you great video. Will be making it tomorrow
Wonderful, Gina! We have lots of Sourdough Mamas baking these over in our Facebook group, Sourdough Mamas: A Leavenly Community. You should head over and share your results with us. We'd love to see them! facebook.com/groups/LeavenlyCommunity
Made these this morning before seeing the video and they were PERFECTION! thank you so so much!
Glad you like them!
I was looking for a Sourdough English muffin recipe and I came across yours. Thank you for the simple instructions. I'm going to try these today I love my sourdough
I love my sourdough too, Natalia! Thanks for the comment, I hope your sourdough English muffins came out beautifully!
I make this recipe all the time!! It’s awesome… making biscuits and gravy for my boyfriend for the first time with this recipe in a couple days ❤❤❤❤❤❤
I really enjoyed this video. My wife loves english muffins so I want to start making them regularly. Sourdough starter discard is perfect! Thanks so much for sharing! I've saved your website for future recipes!
Thank you for this review, John! Happy baking! :)
Great video - especially the muffin cutting technique
Thanks Paul! Glad you like it!
I've enjoyed making these. They taste great, and thank you for posting this recipe. I've noticed that when my discard is wetter (I think from being unfed for a longer period) it takes more flour( for me, up to an extra cup) to get the consistency of a soft bread dough. Has anyone else noticed this?
I 100% agree! This is true whenever we bake with discard, and that's why it takes a certain level of subjective judgment from the baker to achieve the right consistency.
Made these this morning! The best ever❣️ Looked just like store bought but better tasting 😋
So glad!
Thank you for this great demo, and especially for turning off that muzac so I could follow what your were explaining.
Thank you Heather just made my first batch & they are perfect, the recipe made a beautiful and easy to handle dough and I got a lucky 13 muffins from it - so happy!
A baker's dozen; how appropriate! Thanks for the comment Ally!
Some channels do this but then put them in a hot oven for 5-6 more minutes but they made thicker muffins and I like them the thickness you made them. I'll tell you what, your husband is one fortunate man to have you as a partner.
Wow. Looks really good 😃
Thank you 😋
Looks leavenly!
Great video!
Thanks Paul!
I have my sponge mixed and going to give these a try in the morning! I can’t wait!
Yay! :)
Thank you so much for the recipe! Baking scared me but I like being able to see exactly what is being done so I love following videos! I didn’t have a biscuit cutter so I used an empty can instead. A little smaller and I got 17 EM instead of 13. My granddaughters love them and I will definitely be making these again.
Using an empty can is brilliant! Thanks for that feedback, Korinne! :)
Made these - brilliant flavour - chose to not use cornmeal and also put water in not milk by mistake and they were still brilliant!
That's good to know, thanks for the feedback!
I'll be trying these as they dont look dense they look fluffy! :)
They're super fluffy!
I didn’t have any cornmeal, so I substituted cornstarch for it. They taste a lot better than the store-bought ones-good, even without adding a spread. 🙏
So glad to hear this! Thanks Susan!
Thanks!! New subscribers here ❤
Woman, I am currently doing a _water fast_ ! I don't _need_ this! (Looks so yummy!)
There's water in English Muffins! Hehehe
if you dont want to deal with rolling out the dough or cutting you can divide the dough then roll into small balls and flatten manually after its had time to rest
True! They would have a more hand-shaped appearance, too.
New sub here. I'm sure I will enjoy these
Made these and they were awesome! Just make sure not to roll out the dough too thin. You want them thick!
Thanks for the feedback, Sue! You also don't want them TOO thick, as they won't cook through the middle! It's kind of a Goldilocks situation :)
These look great. I made the sponge just now. Was so wet. I added a bit more flour🤷♀️. Hope it will be ok in the am.
The sponge is supposed to be pretty wet, but let me know how they turn out with the extra flour!
Same. Mine was very loose and soggy. We’ll see how it goes tomorrow morning!
great video! what size bisquit cuter are you using? Thanks
Thank you! My go-to cutter for biscuits and English muffins is the 3" diameter :)
I made these they were amazing. The dough was so nice to work with. The sour dough flavor didn't really come thru though. I was wondering if once the dough is made I could ferment for a day so it's more sour.
Oh my goodness! These came out amazing! I wish I could send a picture. Instead of rolling and cutting the dough, I cut off 100gram pieces and rolled them into a ball. Then I gently flattened them and let them rest at least an hour. Then I cooked them on a cast iron skillet as mentioned in the recipe, but placed them in a 300F oven for about 10 min to finish cooking. Thank you so much for this great recipe!
I'd love to see your photos, Ingrid! You should come join us on our Facebook group, Sourdough Mamas: A Leavenly Community. There are hundreds of Mamas baking and sharing results, and dozens are making these Sourdough English Muffins! We'd love to have you join.
facebook.com/groups/LeavenlyCommunity
Fantastic Video. Can I use whole wheat flour? Thank you
Yes you can! I would recommend using only half whole wheat, and keep in mind that whole wheat flour absorbs more liquid than white flour so you may not need as much flour as normal!
Tip: I keep more starter on hand than needed, so there’s no discard. I take out what I need for whatever recipe I’m using, feed the mother, and pop her back in the fridge. 😊
Good tip!
Hi Heather - 13 is my muffin number too! This is the best recipe and I have been using it for months now. I have also shared your video with friends. I wanted to let you know that I make the overnight sponge directly in my stand mixer bowl...one less bowl to wash! This works as long as I don't have a need for my stand mixer bowl (I only have one). I do have a question: Have you ever tried making a double batch? Would you do the complete recipe twice? Or would you just double the recipe in one big bowl? I wonder which way would work best. The reason I have excess discard is because my sourdough had been fed a few times without making bread. Thank you, Heather! Tonight we are having Eggs Benedict...for dinner~
Both ways are good but it's more work to make two batches. I would make two double batches and use them for hamburger buns.
Hand towels work great for keeping dust and debris out of the sponge.
Use butter when cooking them. I use rice flour instead of corn meal to prevent the burn and dont over crowd pan.
Great tips Jeff, thank you!
Have you tried using butter in the pan? I’ve done this with a straight dough recipe and it worked well for just a little better caramelization.
I haven't, but that's a great idea! Thanks!
Could a good yogurt substitute for the sourdough starter? I don't have any starter and would like to try these.
What temp would you set electric skillet?
Mine was set to about 200-250F, I turned it up and down depending on how slowly or quickly my muffins were cooking, and they came out great!
This is a great use! but what happended to your website? they are no longer available somehow... :(
Did you feed the discard
before using it?
I’m made these a few days ago and they were delish I’m making another batch today. I’m wondering bc I’m pretty new to sourdough when I leave my sponge out the next morning there is a skin formed on top like a thin top layer is dry can anyone tell me what that is. I just mixed it in and it turned out fine but just wondering if that’s normal or what to do
Hi Alyssa, I would have done the same thing! Do you cover your bowl? That will prevent a dry skin from forming :)
I don’t have a cast iron skillet can I just use a non stick pan
Can I use all purpose flour bleached ?
The website is not longer active?😊
Excellent video. Maybe it's a guy thing, but I didn't know the discards from the starter were used to make anything. I always thought that there was one loaf of bread made at teh end of the process. Learn something new everyday!
Glad I could help!
See the Elliot Homestead channel for Jovial's recipe for a dry starter, much less waste, and always ready.
Can I use water instead of milk to make sponge? Thanks!
I just discovered your channel, have your sourdough zucchini bread baking right now:)
Wonderful, Svitlana! How did the bread turn out?
I've never substituted water for the milk, but I imagine it would be fine. Just might have a little loss of flavor, that's all! Let me know your results when you try that!
Would rotating the pan do the trick for even cooking?
Yes, it could help!
I'm out of corn meal can I use regular flour?
I would sooner use nothing than regular flour, only because it might change the final taste and texture of your English muffins!
What size was your biscuit cutter?
Mine is 2 3/4"
Would I be able to substitute the milk fir kefir??
You absolutely can! It's a direct 1:1 replacement.
Instead of all purpose flour may I use Einkorn flour (sprouted and milled at home).
I don't see why not! Let me know how they turn out if you use your einkorn!
What are the covers that you have on your oven Knobs?
They're childproof oven knob covers that I ordered from Amazon. They're actually fantastic!
Your links want load?
So it looks like your websites down and the recipe as well.
So you have gram measurements? Also what’s the hydration of this dough?
I don't have gram measurements yet, but it's on my radar! I haven't calculated hydration of the English muffin dough.
My discard is sitting in the refrigerator...can I use that?
Absolutely! As long as it's 7 days old or less, it would be great to use in Sourdough English Muffins. You can use older discard as well, but the sour taste may be overpowering. Happy baking!
I've tried making these and I worry about them being cooked/baked through. Is there a way to tell?? To ensure this, would you cook for a longer time at a lower temperature??
Yes, you could do a lower temp for longer time if you think it's necessary! You can usually tell by the middle of the outer edge - if it still looks dark or grey-ish, it likely isn't cooked through and needs more time.
Don’t forget about us busy dads too!
Mine is not fermenting the way yours does. I’m not sure what I did wrong?
I USE A CAN OF THE SIZE I WANT THE BISCUITS OR ENGLISH MUFFINS TO BE AND CUT EACH END OUT FOR A CUTTER.
That's brilliant, Mary! Thanks for the idea!
It's warm and humid where i live, can i let the sponge rest in the fridge overnight? Or does it have to really rest at room temp?
I would recommend trying it on the counter first. If you're worried, maybe try making the sponge in the morning and just leaving it for 6-8 hours on the counter, then cook the English muffins and see how that works for you!
@@SimonWoodburyForget i cold proof my sourdough in the fridge for a long fermentation. Its fine, you need to do more sourdough homework.
Can you use plant milk ?
Absolutely! I've tried almond milk. If you're using another type, please follow up and let us know your experience! :)
@@leavenly8473 I made them with soy milk and they are not as puffy as the one I made with regular milk. I use the wrong size cutter and look more like biscuits 😝
You link to the muffin recipe doesn’t seem to be working.
Should be all good now!
Followed your recipe to the tee but needed to add more flour at the stand mixer kneading stage to get the bread dough consistency. Seemed fine but now there's no rise after the 45 min proofing time. :(
You likely won't see a visible rise after proofing! Go ahead and cook them, I'd guess they'll turn out just fine!
I purposely bought an Italian gas stove because they have a required safety feature that if knob is just turned it won't light up. My previous Kitche Aid al.ist burned me several times by just leaning on the knob, it turned and ignited. Not good if you have young children.
I cant get the recipe. Can you please
I have tried to click on the sights below and it is not your sight and that's if it will load. I have also tried typing it in myself and still the same results.😢
Can’t get to the recipe can you send it or post it?
I just fed my starter... can I wait a few hours and start on this recipe or should I wait until tomorrow when I feed it next?
I would wait until after your starter peaks before using it in a discard recipe!
Followed the directions to the letter and muffins turned out raw in the middle!
Oh no! I would try to roll them out a bit thinner next time :)
Link doesn't go to recipe; it goes to a peptide advert. Yuk.
What a disaster! The dough turned out to be a gloppy mess. I had to toss it into the garbage pail along with the recipe. Honestly, I don't know what went wrong. There are other sourdough English Muffin recipes on TH-cam so I will continue looking. The thing I liked about this recipe is that it didn't use any commercial yeast.
I hope you'll give it another try! You may need to use a little more flour than the recipe calls for. Best of luck!
@@leavenly8473I see the website no longer exists and there aren’t any written directions on here I can find. Is there a written recipe somewhere?
I think you need to start using a scale to measure your ingredients.
I've updated the recipe to use both grams and cups in the last few months! :)