Sourdough English Muffins

When maintaining a sourdough starter, there is always excess starter that is usually disposed of after each feeding.  I’ve never been to waste something I really wanted to make use of this live culture rather than through it away each weekend.  So, looking into it, I discovered that crumpets and English muffins are frequently sited as been good uses for starter excess.  Rather than using milk, I chose to use oat drink from Oatly, which I thinks adds a depth to the flavour.



230ml Oatly or milk
115g Aged sourdough starter
150g Wholemeal spelt flour
150g White strong flour

1tbs Honey
3/4tsp Salt
1tsp Bicarbonate of soda



  1. Mix the starter into the milk
  2. Add the flour bit by bit to create a dough
  3. Cover and leave for 8 hours in a room
  4. Add the honey, salt and bicarbonate and mix in
  5. Cover and leave for 45 minutes
  6. Warm a griddle and divide the dough into 8 to 10 pieces
  7. Scoop each piece into a ball and pat to flat round, around 2-3cm thick
  8. Place the muffin on the griddle and flip over to let it cook through


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