Sour Dough English Muffins
Course
Breakfast
Ingredients
Preferment:
3/4 - 1
cup
of sourdough starter
1
teaspoon
maple sugar
1 1/4
cups
filtered water
2
cups
sprouted red wheat flour
Dough:
2
cups
sprouted wheat or spelt flour
1/2
teaspoon
baking soda
1
teaspoon
sea salt
All of preferment
Instructions
Make the preferment 14–18 hours before mixing the dough. Leave out on counter.
Mix the dough: Mix baking soda and salt into preferment. Knead in 1 to 2 cups of flour; stop adding flour as soon as dough is workable.
Do a quick knead for 5 minutes. Do not add too much flour! This can be sloppy.
Flour your work surface and roll out dough with a rolling pin until about ½ to ¾ inch thick.
Cut out muffins with a cookie cutter or inverted glass; place on cornmeal-sprinkled parchment.
Cover and keep somewhere warm; let rise for 1 hour – longer if they are not warm.
Preheat frying pan on medium low. When you add butter it should sizzle.
Butter your pan MINIMALLY.
Cook muffins 4 minutes – down side should get brown.
Flip muffins and depress SLIGHTLY if needed to flatten down side.
Cook 4 minutes on other side.
Adjust stove heat if muffins cook too fast/slow.