Whole Wheat Sourdough English Muffins
These English muffins are so delicious and hearty. Long fermented and made with freshly milled flour!
Servings 8 muffins
Calories 190kcal
Equipment
- 1 Cast iron skillet
- 1 Baking Sheet
Ingredients
- 1 cup milk I use almond milk
- 1/2 cup sourdough starter active/fed
- 1 tbsp honey
- 3 cups freshly milled flour I use hard white wheat
- 1 tsp salt
- 1 tsp baking soda
Instructions
- The night before add the milk, starter, and honey to a large mixing bowl and mix well.
- Add the flour and mix to form into a soft dough.
- Cover tightly with plastic wrap and allow to ferment overnight on the counter.
- The next morning, in a small bowl, combine the salt and baking soda.
- Sprinkle over the dough and mix to fully incorporate the salt/soda mixture.
- Transfer dough to work surface and divide into 8 equal portions. Roll each portion into a ball shape and place on parchment lined baking sheet.
- Cover and allow to rise for 30 minutes.
- Preheat oven to 325 degrees F with large cast iron skillet inside.
- Sprinkle cornmeal in the skillet, add the muffins and bake for 4 minutes. Flip the muffins and bake another 4 minutes.
- Transfer the muffins to a baking sheet and bake an additional 15 minutes, flipping every 5 minutes.
- Cool completely before slicing.
Notes
Store in an airtight container on the counter for 3-4 days.
Freeze in freezer safe bag for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 190kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2.3g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 270mg | Potassium: 140mg | Fiber: 3.8g | Sugar: 3g | Vitamin A: 70IU | Calcium: 60mg | Iron: 1.8mg