![Floydm's picture Floydm's picture](http://beta.thefreshloaf.com/files/styles/thumbnail/public/pictures/picture-1-1369682834.png?itok=wwjkR6gO)
Sourdough English Muffins
![](http://beta.thefreshloaf.com/files/styles/default/adaptive-image/public/1/IMG_20200405_173119.jpg?itok=C0nNHwZj)
I fed my starter last night, but this morning it wasn't looking as lively as I was hoping for. But I didn't want to toss my starter out, so I decided to make Sourdough English Muffins.
Rather than combining the starter, milk, and flour the evening before as the recipe recommends, I combined my ripe starter (closer to a cup than a half cup) with warm milk, then mixed all the ingredients together and allowed it to ferment on the counter for two hours. After that, I rolled the dough out and cut out the rounds using a jam jar lid. I let them rise for one hour before cooking them in a hot skillet.
IMG_20200405_165521.jpg
![English Muffins](http://www.thefreshloaf.com/files/styles/default/adaptive-image/public/IMG_20200405_165521_0.jpg?itok=kTI-wMZU)
I'm quite happy with how they turned out.