Sourdough English Muffins

My mom went through a phase of always having store-bought English muffins in the fridge. She would eat them plain, or for breakfast as a sandwich. To be quite honest, I was not fond of these at all and, naturally, this sparked the curiosity in me to figure out a way to create an enjoyable English muffin. The priority is to be able to create the nooks and crannies that make them a perfect vessel for sweet and savory spreads. Second to getting the texture right is flavor. I want the comforting flavor of an English muffin with a touch of whole grains and strong hints of proper fermentation. When they don’t taste like they’ve been sitting in a plastic bag for a long time, English muffins are actually quite phenomenal. A must-make item for any home that needs quick and delicious breakfast bread.