Description
These english muffins are perfectly toasty on the outside and soft and hearty on the inside with an intensely delicious nutty flavor. Using fresh milled whole wheat really takes these to the next level and I can’t go back to regular English muffins ever again!
Ingredients
Units
Scale
- 3 cups fresh milled flour
- 1/2 cup active sourdough starter
- 1 cup milk
- 1 TBSP honey
- 1 teaspoon salt
Instructions
- In a large bowl combine all ingredients. Mix well using your hands until a shaggy dough forms. Cover the bowl loosely and allow it to sit in a warm place for 1 hour. This is called a “fermentalyse”.
- Turn the dough out onto the counter. Knead dough for about 5-10 minutes, adding more flour if the dough is wet and sticky. Try to avoid exceeding 3 cups of flour or your english muffins will be very dry. Transfer the dough to a large mixing bowl, cover with plastic wrap, and allow it to go through its first rise in a warm place for 8-12 hours (overnight). Alternatively let the dough rise for 4-6 hours and then transfer to fridge overnight.
- The next morning, transfer the dough to a lightly floured surface and roll it out to about 1/2-inch thickness using a rolling pin. Use a biscuit cutter, cookie cutter or mouth of a wide mouth mason jar to cut out the muffins. Place dough rounds onto a baking sheet lined with parchment paper and dusted with corn meal. I like to dust one side of the muffins and then flip them to dust the opposite side. Cover with plastic wrap and let the dough rise for an additional hour. The english muffins will only get slightly puffy at this stage.
- 5 minutes before you are ready to bake the english muffins, Heat a large cast iron skillet over medium-low heat. If the skillet is well seasoned you do not need to grease it. Place muffins in the pan, allowing space between each. I usually do 4 muffins at a time. Cook for 5 minutes and flip using a spatula. The bottoms should be toasty. Internal temperature should be around 190 degrees Fahrenheit. Transfer the cooked muffins to a cooling rack to rest.
Notes
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- Use a blend of wheat berries for additional flavor! I love using half spelt and half hard white. They are still delicious if made from just hard white.
- Preheat your cast iron skillet for the best results. The dough should not stick to the bottom of the pan
- If you find these to be too sour for your liking, shorten the time it spends fermenting on the counter. Let it sit out for a few hours and then put in the fridge overnight.
- Make a double batch and freeze for added convenience!