Easy Whole Wheat Sourdough English Muffins

By á-36350

Ingredients

• 1/2 cup sourdough starter
• 1 TB. honey
• 1 cup milk (can use water, but milk makes them more tender)
• 2 c. whole wheat (I use hard white wheat) or combination of flours (white, spelt)
• 1-1/2 tsp. baking soda
• 1 tsp. sea salt
• 1/4 cup flour (plus another 1/4-1/3 c. during kneading)

Preparation

Step 1

Mix together the starter, honey, milk, and 2c flour. Let sit 8 hours or overnight.

After it has been allowed to sit, add baking soda, salt, and 1/4c flour.

Use the paddle attachment to mix together. Switch to the dough hook and knead for 3-4 minutes, adding another 1/4 to 1/3 cup of flour, one tablespoon at a time, until the dough is just tacky to the touch, clears the sides of the bowl, but still sicks to the bottom.

3. Turn the dough out onto a floured board and knead a few times into a round shape. Use a rolling pin to roll about 1/2-inch thick. Cut into rounds with a 3-inch biscuit cutter.

4. Place the muffin rounds on a baking sheet lined with parchment and sprinkled with a dusting of flour. Leave about 1 to 2-inches between each muffin, and dust the tops with a bit more flour.

5. Cover with a towel and let rise in a warm place for 1 to 2 hours. They will just slightly puff.

6. Heat a nonstick griddle to a medium-low setting (about 275 degrees) in order to cook the inside of the muffin without burning the outside.

7. Transfer the muffins, one at a time, to the heated griddle (dry- do not grease for even browning) and cook for about 4 minutes on one side. Flip the muffins, flatten slightly with the back of the spatula, and cook for another 3 to 4 minutes on the other side until both sides are nicely browned.

8. Cool on a rack.