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!
Equipment
- 12-inch non-stick skillet
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 Facts
Sourdough English Muffins
Serving Size
1 English muffin
Amount per Serving
Calories
150
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Cholesterol
3
mg
1
%
Sodium
508
mg
22
%
Potassium
78
mg
2
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
52
IU
1
%
Vitamin C
1
mg
1
%
Calcium
57
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
