There’s a quiet joy in waking up to dough that’s ready. Not rushing to mix, not planning around oven times—just slipping the dough onto the pan and finishing them off in the oven.
I recently baked a batch of sourdough English muffins following the recipe from Samantha who runs page http://www.healingslice.com, and it was everything I needed from a weekend morning: peaceful, simple, and deeply satisfying.
Why English Muffins?
This bake had been on my mind for a while. I’d seen them pop up in the sourdough world—those golden disks with their signature crumb, ready to be pulled open and slathered in jam. But until now, I had never attempted them.
I was drawn to the idea of baking without a traditional loaf tin. Just rolling, cutting, and cooking something so iconic in such a simple way.
The Method
I followed @healingslice’s overnight sourdough English muffin recipe, which uses natural leavening, milk, honey, and butter for a rich, tender dough.
Instead of using cornflour for dusting, I swapped in semolina, which gave the muffins a slightly nutty crunch. I also cooked mine on a general non-stick pan (no cast iron in my kitchen yet!), and once they were golden on both sides, I finished them in the oven to make sure they baked all the way through.
Serving & Thoughts
I served them split open, lightly toasted, with a thick spread of butter and my favorite homemade jam. They were pillowy, hearty, and had that lovely tang I love from sourdough.
But more than taste, it was the experience that stayed with me. I felt connected to the craft—doing something the way it’s been done for generations, by hand, with time.
Gratitude
Big thanks to @healingslice for her incredible recipe. It’s clear, approachable, and full of care. If you’re looking to try these yourself, I highly recommend visiting her full recipe post:
👉 Sourdough English Muffins – Healing Slice
Madara’s Notes:
- I used semolina instead of cornflour for dusting.
- Cooked muffins on a non-stick pan (not cast iron).
- After pan-cooking both sides, I finished them in the oven for 10 minutes to ensure they baked through.
- Best served toasted with butter & jam!
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For more cozy sourdough bakes, tips, and journal entries.
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