The Starter Jar's Ultimate Sourdough English Muffins: Nooks, Crannies, and Perfection

Step 1

Combine wet ingredients: In a large bowl, whisk together the active sourdough starter, warm milk, sugar, and optional active dry yeast until well combined. Let it sit for 5 minutes if using yeast to ensure it activates.

Step 2

Add dry ingredients: Gradually add the all-purpose flour and fine sea salt to the wet mixture, mixing with a wooden spoon or spatula until a shaggy dough forms.

Step 3

Incorporate butter: Pour the melted and cooled butter over the dough and knead it gently in the bowl for 2-3 minutes until the butter is mostly absorbed. The dough will be sticky.

Step 4

First rise (bulk fermentation): Cover the bowl with plastic wrap or a damp towel and let the dough bulk ferment at room temperature for 3-4 hours, or until it has noticeably increased in volume and has a bubbly surface.

Step 5

Overnight proof: Gently deflate the dough, then cover it again and refrigerate overnight for 8-12 hours. This slow, cold proof develops deeper flavor and makes the dough easier to handle.

Step 6

Shape the muffins: The next morning, lightly flour your work surface and dust it generously with cornmeal or semolina. Turn out the cold dough and gently pat it into a rectangle about 3/4-inch thick.

Step 7

Cut the muffins: Use a 3-inch round cutter (or a wide-mouth jar lid) dusted in flour to cut out 12 muffins. Reroll scraps gently and cut additional muffins if possible.

Step 8

Second proof: Place the cut muffins on a baking sheet dusted with cornmeal, leaving some space between them. Dust the tops with more cornmeal, cover loosely with plastic wrap, and let them proof at room temperature for 1-2 hours, or until visibly puffy.

Step 9

Preheat griddle: Heat a lightly oiled griddle or heavy-bottomed skillet over medium-low heat. The key is low and slow cooking to ensure they cook through without burning.

Step 10

Cook the muffins: Carefully transfer the proofed muffins to the hot griddle, ensuring not to overcrowd it. Cook for 6-8 minutes per side, or until golden brown and cooked through, with an internal temperature of around 200-205°F (93-96°C).

Step 11

Cool and enjoy: Transfer the cooked English muffins to a wire rack to cool completely before "fork-splitting" and toasting.