Saturday, November 23, 2013

Whole Wheat Sourdough English Muffins




I can't say I eat English muffins often, but when I do it is usually just so I have an excuse to eat lots of melted butter.  Yes, I have tried to eat them with jam and jelly, but the natural holes made in the interior of English muffins just seem to scream out, "Fill me with butter!"  OK, enough of my obsession with butter,...

...here is what you will need to make this wonderful butter accompaniment:
  • 1 cup recently fed sourdough starter
  • 2 Tablespoons honey
  • 2 cups milk
  • 5 to 6 cups whole wheat flour
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
(You will notice below, I made a double batch when taking pictures.)

12 to 24 hours before you want to make your batch of English muffins, mix the starter, honey, milk, and flour.  Cover with a towel, and put in a warm place.


Then, 12 to 24 hours later, remove the cover, add the baking soda and salt to the stiff dough.  Then knead for 5 minutes.

Roll out on a floured surface until the dough is 1/2 inch thick.

Cut circles using a biscuit cutter or round cookie cutter.



Let rise for 30 minutes (should rise about 1/4 inch).

Heat griddle to 325 degrees Fahrenheit and cook biscuits 5 to 7 minutes on each side.





You can either move them to a warm oven to finish cooking while you make the rest of the batch or just split them open and toast to perfection.

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