This simple sourdough English muffin recipe makes a great starter recipe for sourdough making beginners. If you’re not sure how to start making your own sourdough starter, you can learn how here.
I recently read an article that shared a long list of survival “wisdom” from those who lived during the Great Depression. It was amazing how resourceful families were during those challenging times. Communities banded together like family. Mothers and fathers did what they had to do to provide for their families. They were frugal out of necessity and they used what they had and shared what they could. They used basic life skills to stay alive in the harshest conditions. My husband’s side of the family are no strangers to this era. They lived through it. The simple blessings in life meant even more to those who had nothing. It is humbling to hear what they did to survive in those days.
There is a lot to be learned from this remarkable time in our country’s history. We can learn simple ways to avoid repeating past mistakes. We can also learn practical tips to help prepare us for any future crisis. The BASICS always shine through! Back in the day, people made all their food from scratch. They baked their daily bread with wild yeast starters, grew their own gardens, and preserved their harvest to prepare for the harsh winters. Things like food, shelter, warmth, hard work, thankfulness, family, friends, community, and faith were not taken for granted. We have seen kindness and gratitude shine through the darkest times in our history.
BACK TO BASICS
Without proper nourishment, we get sick and we die. It’s that simple. But what if the food choices we are feeding ourselves are in fact, the very things that are creating an unhealthy environment within our bodies? What then?
Thankfully, going back to basics isn’t really difficult, it just takes some getting used to, learning how to plan ahead, and learning how to cultivate a slower pace lifestyle. “Fast food” looks a lot differently when you are making most of your meals from scratch at home. On the flip side, baking from scratch makes binge eating (like bread, cookies, pastries, cereals, that line the grocery store shelves) less accessible. With consistency and a willingness to learn how to make healthier choices, families are experiencing the natural health benefits of this simple and natural way of living.
Not sure where to start? Trading out the conventionally processed grains from the store for healthier and more traditionally prepared grains is a great place to dive in!
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A LOST ART NO LONGER
There has been a resurgence of natural health enthusiasts like ourselves who have been relearning the art of bread making from scratch. That includes making their own sourdough starters which has been an integral part of bread making at home for generations. This simple fermentation process helps to break down and neutralize the phytic acid (about 90%) present in most grains, beans, seeds, and nuts.
Phytic acid helps to protect the seed from spoiling. That may be great news for the seed, but unfortunately, for us humans, it can prevent the absorption of the healthy nutrients, vitamins, and minerals that make fresh bread so healthy for us. This is why phytic acid is known as an anti-nutrient and why those who adopt the modern day, Standard American Diet (aka SAD) often suffer from the negative affects of this anti-nutrient, due to the heavy consumption of conventional grains and starches on a daily basis.
I tested this recipe out several times with several different flours and water ratios. From freshly milled grains to all-purpose organic store bought. Depending on the humidity that day, the batches were a little dryer or a little more wet, but the taste was always delicious with great flavor.
The end result offers a bit of tanginess and a nice bold flavor. My family said that they preferred the taste of our homemade sourdough English muffins over the taste of store-bought sprouted English muffins. I would have to say that is a FIVE STAR review! (smile)
HOW TO MAKE SIMPLE SOURDOUGH ENGLISH MUFFINS
- 3c all-purpose flour (I used our freshly milled soft white grain)
- 1c filtered water
- 1/2c sourdough starter (active and bubbly)
- 1T raw organic honey (you can substitute with pure maple syrup too)
- 3/4 tsp Himalayan sea salt
- 1 tsp baking soda
- einkorn or corn meal for dusting counter
- Combine first 3 ingredients in a bowl until well incorporated. Cover with a clean dishtowel and ferment for 10-12 hrs overnight.
- Next day, add remaining ingredients and mix well.
- Lightly dust counter with einkorn flour or corn meal to prevent sticking and roll or pat with hands until a thickness of about 1/2 inch.
- Take a biscuit cutter or a large mouth Mason Jar and cut the individual circles for each English muffin.
- For a little larger muffin, gently stretch the muffin around the edges.
- Using a cast iron skillet: Pre-heat oven to 425 degrees and place your seasoned cast iron skillet in the oven for 10 mins.
- Once your cast iron skillet is pre-heated, remove and turn off oven.
- Add a small amount of coconut oil or avocado oil to help prevent sticking and cook muffins for 7-10 mins or until doubled in size (rise).
- Flip to other side and cook for another 3-4 mins.
- Lastly, remove and cool on a cooling rack. Serve with grass-fed butter and homemade jam or jelly, or scramble up some eggs and add some organic cheese and no-hormone, no antibiotic, natural bacon to make a breakfast sandwich.
We have a gas range and it gets very hot, so keep in mind that times will vary depending on what type of range you have and what kind of skillet you are using.
Since discovering how easy making sourdough English muffins are at home, we have since enjoyed these tasty treats as breakfast sandwiches with fresh scrambled eggs and greens from our garden, sandwich bread for lunches, or a simple snack with grass-fed butter and organic jam.
These do very well in the freezer and will keep for at least 3 months, if they last that long. (smile)
I just use these Ziploc bags and try to remove as much air as possible before placing them in the freezer. When we are ready to use them, I remove as many as we need and let them thaw out a little on the counter and then place them on a cookie sheet and warm them in the oven at 350 degrees for 5-7 mins. We don’t have a toaster, but I’m sure these would do fine in there as well. I think it’s safe to say that we will be seeing less of the expensive store-bought sprouted grain English muffins and more of these on our farmhouse dining table. Hope you’ll give them a try!
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