I’m not taking credit for creating these Sourdough English Muffins–I found the recipe on I just wanted to pass along that they are delicious and quite easy to make. I added cranberries to mine.

I used a 3.5″ round cutter, and they came out great. I omitted the yeast, which isn’t necessary because of high altitude. I fed the sourdough starter the night before, and it was quite active. I added cranberries while rolling out the dough. My cook stove has a grill on it, which was used on the lowest setting after a good preheat. I moved the muffins around during cooking to even out the hot spots. I also put a pan on top after turning, as the recipe suggests in the “Tips” at the bottom of their recipe.

High Altitude Adjustments: Omit the yeast, but be sure to use freshly active starter.

Add a Comment

Your email address will not be published. Required fields are marked *