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