This enjoyable sourdough, whole wheat English muffin recipe is a great way to use up your sourdough discard. Make the dough the night before so you can have them hot and fresh in the morning. Enjoy! -Janelle
Overnight Sourdough Whole-Wheat English Muffins
You start these the night before and finish them up in the morning.
Ingredients
- 1 cup sourdough starter (fresh OR discard)
- 2 cups milk
- 5 1/2 cups whole wheat flour
- 2 Tbsp brown sugar OR honey
- 1 tsp salt
- 1 tsp baking soda
- cornmeal
Instructions
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Combine starter, milk and 4 cups of flour in a bowl. Stir and cover. Leave on counter all night.
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In the morning, add 1 cup of flour, baking soda, brown sugar and salt in a small bowl. Mix.
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Add flour mixture to starter mix and mix well. Continue to add flour until you have a nice soft dough. The amount of flour will different each time because your sourdough starter may be more or less liquidity so adjust the flour as necessary. You want a soft dough but NOT stiff.
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Knead for 3 minutes
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On a floured surface, roll out your dough to 1/2" thick. Using a biscuit cutter or glass cup, cut 3-4" rounds and place on a lightly cornmeal dusted cookie sheet.
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Allow muffins to rest for 45 minutes before cooking.
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On a medium-hot skillet (ungreased), place muffins and allow to cook until a dark golden brown on one side. Flip and cook the second side. It should take 8-10 minutes per side. IF the skillet is too hot, they will brown too fast and not cook completely.
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Split with a fork and toast. Enjoy!
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