Sourdough English Muffins

These cook entirely on the stovetop, no oven required, which makes them one of the most practical traditional bakes for a wood stove or off-grid kitchen. The nooks and crannies come from real sourdough fermentation, not a boxed mix.

Ingredients

• 1/2 cup active sourdough starter
• 1 cup all-purpose flour
• 1/3 cup warm milk
• 1 tablespoon butter
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Cornmeal, for dusting

Method

1. Mix starter, flour, milk, butter, sugar, and salt into a soft dough.
2. Let rise 6 to 8 hours at room temperature.
3. Roll to about 1/2 inch thick and cut into rounds with a glass or biscuit cutter.
4. Place on a cornmeal-dusted surface and rest 30 minutes.
5. Cook in a dry cast iron skillet over medium-low heat, covered, 7 to 8 minutes per side.
6. Fork-split and toast before serving.

Fork-splitting instead of cutting keeps those signature nooks and crannies intact for catching butter and jam.

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