I’m not taking credit for creating these Sourdough English Muffins–I found the recipe on KingArthurFlour.com. I just wanted to pass along that they are delicious and quite easy to make. I added cranberries to mine.
Usually I just do a half batch. The first time I used a 3″ biscuit cutter as recommended, but thought they were a bit small. I added some cranberries before the first rise, and that was a nice touch–similar to some that are typically available only around the holiday season.
The second time (today) I used a 3.5″ round cutter, and they came out great. I omitted the yeast this time, as I didn’t feel it was necessary because of the altitude. I fed the yeast the night before, so it was quite active, and I found that the yeast was not needed. (In higher altitudes, less yeast is necessary.) I also forgot to add the cranberries prior to the first rise as I did the first time–I added them while rolling out the dough, which worked out better. This time I was also more careful to keep the heat on my griddle on the lowest setting, and I moved them 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.
High Altitude Adjustments: Omit the yeast, but be sure to use freshly active starter.