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stacked up english muffins on wooden cutting board

Potato Flake Sourdough English Muffins

Making your own english muffins is so simple, you'll wonder why you haven't done it already! This recipe will explain the details of making the perfect english muffins using your potato flake sourdough starter. You'll be ready to make breakfast sandwiches in no time!
5 from 4 votes
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Equipment

  • stand mixer (helpful but not necessary)
  • Large bowl for mixing
  • circle cookie cutter, biscuit ring or something to cut out english muffins
  • Rolling Pin
  • measuring cups and spoons

Ingredients
  

  • 1/2 cup potato flake sourdough starter
  • 1 cup milk I prefer to use whole, but 2% will work, do not use skim
  • 3 cups of all purpose flour
  • 1 T honey
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder

Instructions
 

Feed your starter

  • About 24 hours before you want to make english muffins, you will need to feed your starter to ensure that it is active. To do this, you need to feed your starter 3/4 cup of sugar, 1 cup of warm water, and 3 tablespoons of potato flakes.
  • Allow your starter to sit a room temperature for about 8-10 hours.

Making your english muffin dough

  • Begin by adding 1/2 cup of potato flake starter, 3 cups of all purpose flour, and 1 cup of milk to your bowl. Mix well and ensure all of the ingredients are incorporated together.
  • Cover this with plastic wrap and place in a warm spot(on top of your fridge, or in a OFF oven with the light on) for about 8 hours.
  • After about 8 hours, remove the plastic wrap and sprinkle 2 teaspoons of salt, 1/2 teaspoons of baking powder, and drizzle 1 tablespoon of honey on top the dough. Mix well. (This is done most easily in a stand mixer. It can be done my hand, but it will take a while, don't give up!)
  • Prepare your working surface with flour. Add a bit of oil to your hands to prevent the dough from sticking to you. Remove dough from the mixing bowl it will be sticky but you should kneed it until you are able to roll it out and cut out the muffins using the circle cutter.
  • If you need to add a bit of flour, you can add up to 1/4 of a cup, but you don't want to add too much flour, do your best to work with the dough without adding flour. (Remember any flour you add after the bulk rise will not be fermented and therefore will not have the same health benefits as the fermented dough.)

Shaping your english muffins

  • Prepare a cookie sheet by sprinkling cornmeal on the surface.
  • Once the dough is less sticky, use your rolling pin and roll the dough to 1/2" to 3/4" thick. Using a large round cookie cutter, biscuit cutter, or drinking glass, cut out the english muffins and place them on the prepared cookie sheet covered in cornmeal.
  • Allow them to rise for about 45 minutes. They will not rise significantly at this point. You will see most of the rising happen once it is in the pan.

Cooking the english muffins

  • Lightly grease a cast iron skillet or any type of pan you prefer to use, preheat the pan on medium heat. Place however many dough circle you can in the pan and allow them to cook for about 8 to 10 minutes per side, or until they are golden brown on the top and bottom.
  • If you find they are cooking to quickly on the outside before the inside of the muffin is done, turn down the heat to allow them to cook completely in the pan, or place them back on the cookie sheet and bake them in the 350 degree oven for about 10 minutes to finish cooking the inside of the english muffins.