As if I had to convince you even more- I love using the english muffins to make egg, bacon, and cheese sandwiches. They are SOO yummy and taste like 1000% times better than any egg mcmuffin sandwich.
This recipe comes from Farmhouse on Boone. If you don't follow her already, she has really tasty recipes and so many helpful tips in making your sourdough starter.
The night before you want sourdough English muffins stir in a glass bowl:
The night before you want sourdough English muffins stir in a glass bowl:
2 cups flour
1 cup water
1/2 cup fed sourdough starter
Cover it with a towel and let it sit at room temperature for 12- 24 hours. You can get away with a longer in the cooler months and the fermentation process can take less time in the summer if your house is hot.
The next day...
1 T Honey - (I ran out of honey and had to use 1 T of sugar and it worked just as well!)
1 t Salt
1 t Baking soda
Preheat your cast iron skillet on low and add a little coconut oil.
Mix the ingredients together until they are fully incorporated. You will probably have to use your hands for this. The dough will be pretty thick.
Divide the dough in 12 equal parts and drop it in your cast iron skillet. (I use a cookie scoop to make them all the same size.)
Keep it on low for about 10 minutes so the dough has a chance to rise.
Let them cook until doubled in size. Turn the skillet up to about 3 or 4 (not quite medium) and continue to cook until they are browned slightly on the bottom.