Light on the belly and filled with all the nooks and crannies these English muffins are on repeat in my kitchen. The dough is mixed and kneaded the night before and ferments overnight on the counter- ready to be cooked on the stove top in the morning. I am using raw kefir for some added probiotics and tang but feel free to sub with your favorite milk. The blend of AP and whole wheat provides a heartier muffin. For a more classic flavor use use 3 cups of all purpose or spelt flour and milk in place of kefir. I love these slathered with raw butter and jam or almond butter, honey and thick slices of banana. They also make a delicious breakfast sandwich.
Notes:
I am sharing two ways to ferment these muffins. The first is a overnight ferment on the counter top. This method they are ready to be cooked on the stove top in the morning. For a tangier more developed sourdough flavor I like to do a cold ferment and refrigerate the dough for an additional 12 hours.
Whole Wheat Sourdough English Muffins
Description
Light on the belly and filled with all the nooks and crannies these English muffins are on repeat in my kitchen. The dough is mixed and kneaded the night before and ferments overnight on the counter- ready to be cooked on the stove top in the morning. I am using raw kefir for some added probiotics and tang but feel free to sub with your favorite milk. The blend of AP and whole wheat provides a heartier muffin. For a more classic flavor use use 3 cups of all purpose or spelt flour and milk in place of kefir. I love these slathered with raw butter and jam or almond butter, honey and thick slices of banana. They also make a delicious breakfast sandwich.
Ingredients
makes 6–8 muffins
1/2 cup active sourdough starter (100 grams)
1 tablespoon honey (21 grams)
1 cup plain kefir (can sub milk, buttermilk or water)
1.5 cups (180 grams) whole wheat flour
1.5 cups (180 grams) all purpose flour
1 teaspoon sea salt
cornmeal or semolina for dusting
variations: replace the flours with 3 cups (360 grams) of all purpose or spelt flour
Instructions
- Feed your starter 12 hours before you begin. *
- Add your ingredients (except for the semolina) into a bowl and gently mix to combine. Let sit for 30-60 minutes and then kneed for 5 minutes. Cover and leave on your counter for 12 hours. If you want a more developed tangier sourdough flavor refrigerate for additional 12 hours.
- Line a baking sheet with parchment and sprinkle with cornmeal. Remove the dough from the bowl and flatten. Using a biscuit cutter or a jar cut into rounds and place on the baking sheet. Sprinkle with additional cornmeal. Allow to rise for 1 hour. If you are doing a longer cold ferment in the fridge allow them to rise for 2 hours. 4. Preheat a heat cast iron skillet or griddle to medium low. Cook 6-8 minutes flip and cook an additional 6-8 minutes or internal temp of 190-200. If the muffins are getting too dark and the inside its still undercooked pop them in the oven to cook through. You are looking for nicely brown exterior with a fully cooked interior. 5. Cut in half and toast!- these will store in a ziplock bag oat room temperature for about 3-4 days. They also freeze beautifully!
Variation
- replace the flour with 3 cups of All Purpose or Spelt
- replace the kefir with milk or buttermilk or your favorite dairy free option
Overnight Ferment
- Feed your starter in the morning. Prepare the dough in the evening and leave on the counter overnight. Prepare the next morning.
24 Hour Ferment
- When I am planning a longer ferment: I like to feed my starter before I go to bed. In the morning it its nice and bubbly. Prepare the dough and lets sit on the counter for 10-12 hours. Then transfer to the fridge overnight and prepare the next morning.
Notes
I am sharing two ways to ferment these muffins. The first is a overnight ferment on the counter top. This method they are ready to be cooked on the stove top in the morning. For a tangier more developed sourdough flavor I like to do a cold ferment and refrigerate the dough for an additional 12 hours.
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