Help! I Have Gone Cuckoo For Sourdough!

I have shared in the past about my dabbling in the sourdough world, some success and lots of failures. Well, my friends, that has all changed. I have had nothing but wonderful success lately!!

I am thrilled with this No-Knead Sourdough method! I have been trying all kinds of variations! I also have been making delicious sourdough English Muffins. I first read about it on my friend Cindy's blog who originally got the recipe from Gnowlfglins.

In the last four days I have made 24 English Muffins, Cranberry Pecan Extraordinaire, Seeded Sour, Sourdough Rye, Sourdough (regular), Cinnamon Raisin, Steel Cut Oats sourdough and 100% Whole Wheat Sourdough! I know, crazy, isn't it?

Cranberry Pecan Extraordinaire

They are all beautiful artisan style breads. Ridiculously impressive, if I do say so myself. Super crusty on the outside, tender on the inside. Needless to say we have had bread with many of our meals.

Seeded Sour (Sourdough English Muffins rising in the background ;-)

Three beauties!

Cinnamon Raisin

Here is the inside of the Cranberry Pecan

This is my adaptation of Gnowlfglins English Muffin recipe. I think I only altered the amounts so I could make a large batch. If I am going to be covered in cornmeal and flour I might as well make a few meals out of it. The children are always laughing at me, even though I have an apron on I still wipe my floury hands on my 'hinder parts'. We decided I would be better off with a 'hazmat' suit. We make egg and cheese sandwiches out these. Delicious!

Sourdough English Muffins
For eight servings
½ cup starter
1 cup liquid (water, milk, yogurt, ect.)
2 cup flour (whole wheat)

1 T. raw honey
1 t. sea salt
1 t. baking soda


For 16 servings
1 cup starter
2 cup liquid (water, milk, yogurt, ect.)
4 cup flour (whole wheat)

2 T. raw honey
2 t. sea salt
2 t. baking soda

For 24 servings

2 cup starter
4 cup liquid (water, milk, yogurt, ect.)
8 cup flour (whole wheat)

4 T. raw honey
4 t. sea salt
4 t. baking soda

Mix together ingredients, and cover, let sit overnight or up to 24 hours. I put in dehydrator on low for about 7 hours.

After the proofing, sprinkle salt, baking soda and honey. Use a wooden spoon to mix in. Pour olive oil onto counter and begin to knead with oiled hands for 2-3 minutes. The purpose of the kneading is to incorporate the ingredients.

Cut into 8/16/24 pieces. It should be pretty wet. Gently shape into rounds and place on cornmeal coated board to rest. I use flour and/or cornmeal to keep them from sticking to my hands. About 1 inch thick and 2 ½ inches in diameter. Cover with cloth for 1 hour.

Preheat cast iron to medium. Transfer to pan gently. Cook for around 5 minutes and then flip over and cook for five more minutes. You can bake in oven for a few minutes at 350 if you feel it needs to cook more.

English Muffins rising/resting before cooking.

I don't worry about shaping them perfectly, obviously ;-)

English Muffins on the piping hot cast iron griddle.

Do you see the beautiful 'rise' when they hit the hot griddle?