Sourdough Whole Wheat English Muffins
This past week I fed and stirred my sourdough starter and this weekend enjoyed delicious bread made from it. The only “problem” was, I still had sourdough starter left and I didn’t want to feed it to extend its life, and I don’t waste anything. The only answer was to bake something else! So, I decided to change up the English Muffin recipe we made a couple weeks ago and include the starter. The result was a delicious, mildly “sour” whole wheat muffin I am proud to introduce to you! Try them toasted with butter.Combine in a small saucepan on low heat and melt:
1/2 stick Butter 1 Tabl. Honey
Add to the pan with melted butter and warm to approx. 105 degrees (warm – NOT HOT) 2 cups milk
Remove above pan from heat and stir in and allow to proof for 15 minutes: 2 tsp. active dry Yeast
Place in mixer bowl and mix for 2 minutes:
3/4 cups Sourdough Starter
1-1/2 cups AP Flour (Not Bread Flour)
2 cups Whole Wheat Flour
1 tsp. Salt
To the dry ingredients add and mix well: Above milk mixture 1 large egg, beaten
Cover with plastic wrap and set aside for 2 hours, or refrigerate overnight (removing it from the fridge an hour before cooking).Right before cooking, stir into the batter: 2 tsp. Baking Soda dissolved in 1 Tabl. of water
I used a griddle that stretches across 2 burners. If you don’t have a griddle, you can use a skillet. The burners were turned down to a low flame. If you’re using english muffin rings, butter them. I tried the rings, but then changed to wetting my hands with cold water and free forming them into a circle/disk and this worked very well.
Dust the griddle or skillet with corn meal (no grease or oil necessary). Place the dough onto the griddle. Bake on the first side for 7 minutes. Dust the top of the cooking muffins with cornmeal and then flip them over and continue to cook for another 7 minutes on 2nd side.
Cool on rack. Split with fork to serve (using a knife will ruin the “holes”).