Sourdough Saturday – Kamut® English Muffins

Have you ever had real sourdough English muffins? If so, chances are they either came from a good bakery or you made them yourself. Since there aren’t many good bread bakeries in my town, and I needed to find a sourdough recipe that didn’t involve heating up the oven during the hot weather, I decided to make my own batch of English Muffins, adapting the recipe from Wild Bread (see my review here).

The last time I made English Muffins I was a lot younger, lighter, and lived in a four room apartment with an apartment sized stove. My current kitchen isn’t much larger, but experience taught me to purchase an electric grill along the way. Perfect for cooking pancakes and English Muffins.

To make the recipe even more unique, I used a Kamut® Sourdough starter (just add Kamut® instead of all-purpose flour on day 7 of the feeding schedule you can find here) and used more Kamut® in the recipe.


  • 2 cups sourdough starter (find out how to make your own starter here)
  • 2 Tbsp olive oil
  • 1/3 cup milk
  • 1 1/2 cups Kamut® flour
  • 1 tsp salt

In a large bowl, or the bowl of a stand mixer, combine all ingredients. Add additional Kamut® flour if necessary, but keep the dough nice and soft. Knead until the dough is shiny and holds together well, about 4 minutes in a stand mixer and about 8 minutes by hand. Place dough in a greased, covered bowl and let rise until doubled, anywhere from 2 – 4 hours. At this point you can store the dough in the refrigerator overnight if desired.

Gently deflate dough and roll out to 1/2 inch thick. Cut muffins using a 4 inch biscuit cutter. Place muffins on parchment paper dusted with cornmeal. Cover with a clean tea towel and let rise another 1-2 hours.

Cook muffins on a greased, medium-hot griddle. Use the same technique that you would use to cook pancakes. Cool before serving. Makes 14 – 16 muffins.

Note: Like all things sourdough, these muffins have much more flavor than those purchased at the grocery store. They will not have as many nooks and crannies as the store-bought version (at least mine didn’t) but are perfect with butter and jam or turned into English muffin pizzas.

Once again I will be submitting this recipe to Yeastspotting. They collect bread recipes from all over the world – you are sure to find whatever you are looking for there! Check them out.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

Comments (1)

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  1. Karen says:

    I make home made sourdough English muffins several times a month. There’s no way I’ll buy them from the supermarket anymore. However, I DO get into a rut. I’ll try the Kamut flour next time around. Those look delicious.

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