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 to make Stovetop Sourdough English Muffins