I baked up a batch of sourdough English muffins a few weeks ago and rediscovered just how easy they are to make. That’s not how I had remembered them, and looking back over my notes, I realized it was because it took several tries to create a recipe that had almost no kneading, allowed a long ferment time, and could be cooked entirely on the stovetop.

That latter quality was the reason I pulled out the recipe after ignoring it for so long: we’re in the middle of a house remodel, so I’ve been a bit transient for the last few months, most recently staying in a family guesthouse with a functioning stovetop but a nonworking oven. I’m now baking a new batch of sourdough English muffins every time we polish off the last one. It seemed well worth sharing as the final Sourdough Month recipe in my Twice as Tasty column for the Flathead Beacon.

The 6th Annual Sourdough Giveaway has been a huge success; so far, I’ve sent out more than 250 packets of sourdough starter! It is winding down, so sign up by January 31 if you want me to send you a free packet of my own sourdough starter.

Learn more about stovetop sourdough baking and get the complete recipe for Stovetop Sourdough English Muffins in my column. If you need starter, I’m giving away dehydrated packets of my personal sourdough starter until January 31. You can learn more about the giveaway here.

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Twice as Tasty

Bake off a batch of English muffins and you have a steady supply to pop into a toaster for a quick breakfast, top with poached eggs and homemade hollandaise for a leisurely one, or do up like mini pizzas for an easy lunch or dinner. They’re sturdy enough to spread with tuna salad for a hot melt or to break apart and dip into a thick soup. They freeze well too and can be split and defrosted one at a time right in a toaster or toaster oven.

Here are just a few recipes on the blog that I pile onto sourdough English muffins. You can find more in the recipe index.

• Small-Batch Hollandaise
• Fermented Red Onions in The Complete Guide to Pickling
• Apple–Red Onion Marmalade
• Pear–Cranberry Jam
• Roasted Garlic
• Spicy German-Style Mustard
• Homemade Fromage Blanc
• Gravlax (Salt-Cured Salmon) in The Complete Guide to Pickling

I encourage sourdough bakers to use a digital kitchen scale for all sourdough creations; the accuracy of measuring by weight gives you far more consistent baked goods. You can learn more about my favorite kitchen scale in one of my articles for The Spruce Eats. You can find more sourdough tips and recipes in the recipe index.

Need starter? The 6th Annual Sourdough Giveaway runs through January 31, 2023. Get your free sourdough starter here.