These Sourdough English Muffins are so easy to make and I’ve never once had a fail with them. I don’t always follow the recipe but I stir them up about 6 p.m. and about 7:30 or 8 p.m. I knead them a bit in the bowl, cover them and leave them alone til about 6 a.m. Then I pat them out into a rectangle, cut them, dust them with cornmeal, and let them rise for about an hour or so before cooking them in a cast iron skillet with a lid.
This is about the only bread I bake during the summer, except for the occasional dinner rolls. Using the skillet on top of the stove or on the hot plate outside doesn’t heat up the kitchen like using the oven does. I think I’ve mentioned this before but the ovens in this house are about 18 years old and they heat up the kitchen terribly. My oven in Texas didn’t heat up the kitchen so much so I’m hoping (1) the new one arrives before summer is over and (2) it doesn’t heat up the kitchen but I’m happy with the English muffins. We use them at breakfast often but we also use them for sandwiches often. In fact, tonight we had tuna melts on English muffins for dinner.