Strictly speaking, these are made with the discarded part of your sourdough starter, which some careless people throw away. Because the starter has been lingering, unloved, in the fridge for a week or so, it has lost a bit of its ‘oomph’, so might struggle to provide a satisfactory rise for a loaf of bread (not that it’s ever stopped me in the past when I’ve forgotten to feed my starter). However, it is also brilliant for giving a tangy je ne sais quoi to English muffins, crumpets, flatbreads, and all manner of cakes and American-style muffins (more of which in the weeks to come).
If you don’t have sourdough starter, you can easily make these muffins with rapid-action dried yeast – directions are given in the recipe below. The flavour and texture will be slightly different, but they will still be delicious, and far superior to the muffins you buy in the supermarket. Continue reading “Sourdough English Muffins”