Lesson 8: Sourdough English Muffins

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English muffins make a great flat bread for sandwiches or they can be a great snack with the topping of your choice.

Now that we know this type of bread has proven itself to be sandwich material, it might be time to bring it to your menu. Making english muffins from sourdough is the perfect fit. Now you have a flat bread that is low in gluten, high in nutrients, minerals and digestibility. Sound great!

Since we have already talked about how to make sourdough with out its typical sour taste in another lesson. You now can make a bread that can be the makings of sandwiches and snacks. These english muffins freeze easily and will last for months. Just warm them up in the toaster and you have a quick snack or sandwich bread.

This recipe is English muffin recipe is adapted to the stove top so you can quickly cook them. Personally I like this method better since the muffin comes out with more of a crusty surface.

We really like english muffins and consider it our go-to bread recipe. As it is quick and easy to make. I usually make a double batch so there are some to put in the freezer for later, when the need arises for snacks, sandwiches, or for use in just about any meal of the day.

FACT: Corn meal is traditionally used in the preparation of english muffins keeping them from sticking while giving them their classic taste.

Sourdough bread preparation improves nutrition by:

• pre-digesting starches, get 2 times the nutrition, eat half as much, avoiding extra calories
• breaking down gluten, which may result in a bread that gluten-sensitive people can eat
• helps neutralize phytates (phytic acid) helping to keep minerals free for absorption, zinc, iron, magnesium, and phosphorus.

For the recipe, see lesson documentation on Sourdough English Muffins.

Continue to Lesson 9 – Sourdough No Knead Bread —>

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