Sour Dough English Muffins
3/4 - 1
of sourdough starter
sprouted red wheat flour
sprouted wheat or spelt flour
All of preferment
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.