2 cups active sourdough starter 1 tsp sea salt 1 tsp baking soda butter, coconut oil or ghee (for frying the muffins)

Place active (i.e., fed within the last 6-8 hours) sourdough starter in a bowl. Sprinkle salt and baking soda evenly over the surface and mix thoroughly to combine.

Warm a skillet over medium-high heat, and add 1 tablespoon of frying oil of choice. Once melted, reduce the heat to medium, then spoon 1/3 to 1/2 cup of batter into the pan. Using a Ring Mold for a perfect shape, if possible.

Cook each english muffin until bubbles begin to rise to the surface - about 3 minutes, then flip and continue to cook another 2 - 3 minutes until golden on both sides.

Continue working in batches, adding more frying oil as necessary. Remove from heat and let cool slightly. Use the prongs of a fork to gently puncture the sides of the muffin and pull it apart.

Recipe Courtesy of Chenoa Bol.

Sourdough english muffins