Sourdough English Muffins
A fluffy english muffin made with 100% freshly ground whole wheat can become your favorite breakfast bread! These Sourdough English Muffins are free of white flour and made with a homemade sourdough starter making an English Muffin Recipe extremely nutritious but divine!
Ingredients
Ingredients for Sourdough English Muffins:
- 1 1/2 cups sourdough starter (active)
- 3 cups milk
- 4 Tbsp honey
- 6 cups white whole wheat flour
- 1 Tbsp salt
- 4 tsp baking soda
Instructions
How to make Sourdough English Muffins:
- In a large bowl mix the starter, milk, honey, and flour together. Cover and leave overnight at room temperature. (It's best to do this at night or rest for a minimum of 10 hours.)
- In the morning, knead in the salt and baking soda until smooth.
- Pre-heat a skillet over med-low heat (300°F.)
To make English muffins: scoop 1/3 cup of dough and form into a ball. Lightly dredge the top and bottom with fine cornmeal and transfer into a tray dusted with cornmeal. Repeat until all muffins are done.
Fry English Muffins covered, (no oil needed) for 3-5 minutes on each side or until done and no longer doughy in the inside.- Split open and serve toasted with butter and jam!
Notes
- Flours: we used freshly ground hard white wheat berries to make our own whole wheat flour. Feel free to mix and match milled grains like sprouted grains or even grocery-store flours like all-purpose flour.
- To Make Homemade Sourdough Starter: please go to my FAQ box (above) for a complete guide in making your own sourdough starter.
Nutrition per serving
Serving: 1English muffinCalories: 150kcalCarbohydrates: 30gProtein: 6gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 508mgPotassium: 78mgFiber: 3gSugar: 5gVitamin A: 52IUVitamin C: 1mgCalcium: 57mgIron: 1mg