Sourdough English Muffins


50g mature sourdough starter
50g Canadian White flour
50g tepid water

150g levain (above)
425g Canadian White flour
300g tepid water
10g salt


I tend to do this over two days so that I can bake them fresh for breakfast. I’ve included my very rough timings but it’s quite adaptable. Retarding the rising by putting it in the fridge overnight allows better control of when I bake and it works equally well to leave it in there until later in the day.

Day 1 - 09:00
Mix levain ingredients together, cover and leave at room temperature for a few hours until bubbles are forming (approx. 4 – 5 hours)
To make the dough, mix levain with the water then add into the flour. Mix together roughly, cover and leave to autolyse for 30 - 60 minutes.
Scrape dough out onto counter, sprinkle the salt over it and squeeze into the dough. Slap and fold until the dough becomes smooth and the salt is incorporated. I find that wetting the dough scraper and my hands stops the dough sticking so much. It seems counter-intuitive but it works.
Put the dough back in the bowl, cover and leave at room temperature.
14:45, 15:45, 16:45
About once an hour for the next two or three hours with the dough still in the bowl do a few stretch and folds (using wet hands) and cover again.
Then leave to prove until it has increased its original size by about a half. You don’t want it to double in size or it will be over-risen by the time you come to bake,
Line an oblong baking tray with a tea towel, heavily dusted with flour and semolina. Gently scrape dough out onto floured counter and fold in half so it’s now covered all over with flour. Lift into the lined baking tray and gently press to ease out into corners. Fold the floured tea towel around it to cover. Put inside a plastic bag and place in the fridge overnight.

Day 2 – 08:00
Remove from fridge. Gently turn out onto well-floured counter. Use dough scraper to trim off the edges of dough as it will rise better with cut edges. Then cut dough into 12 pieces. Pre-heat a griddle for 5 mins on medium-low heat then turn to low and add as many muffins as it will take, giving space to flip them. Cook for about 5 mins until well-risen and toasted underneath then flip and cook the other side for further 5 mins. They will rise quite spectacularly as they cook. These freeze well and if you split them before freezing they can be toasted from frozen.

I bake the trimmings in the same manner and they make a great post-baking, or during-baking, snack!

Tags: Bread Sourdough Muffins

Added by: Jenny Zigzag

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.