Sourdough English Muffins

The English muffin is a curious thing. Despite its name, it's as American as apple pie in its modern form. Thomas's has been cranking them out since 1880 in New York, but the original crumpet-like rounds crossed the Atlantic long before that. What we've done here is take that tradition and give it the slow fermentation it deserves.

Sourdough changes everything. The long ferment develops flavor compounds that commercial yeast cannot replicate. You get a subtle tang, a more complex sweetness, and a tender crumb that tears into those famous nooks and crannies without any chemical intervention. This is bread as it was meant to be made, with time as the primary ingredient.

The technique requires attention but not complexity. You'll mix a soft dough, let it rise overnight, cut rounds, proof them on cornmeal, then cook them low and slow on a dry griddle. The cornmeal serves a dual purpose: preventing sticking and providing that characteristic gritty exterior that toasts up beautifully. There's no oven involved. Your stovetop does all the work.

I've taught this recipe to students convinced that sourdough baking requires a chemistry degree. It doesn't. It requires a healthy starter and the patience to let fermentation work its magic. Make a batch on Sunday, freeze what you don't eat, and you'll have breakfast superiority for weeks.