Freshly Milled Real Sourdough English Muffins

Ingredients

• 410g freshly milled hard white wheat 🌾

• 120g starter 🫙

• 1 1/4 cups whole milk 🥛

• 2 teaspoons honey 🍯

• 1 teaspoon mineral salt 🧂

Instructions

1. The night before, combine flour, milk, starter, and honey in a large bowl, adding flour last. Cover with compostable cling wrap and leave on the counter overnight, preferably for 12 hours.

2. The next morning, sprinkle mineral salt over the mixture and mix together until fully combined.

3. Transfer the dough to a lightly oiled work surface. Roll your dough to about 3/4-inch thick. It does not have to be perfect.

4. Lightly dust a baking sheet with cornmeal. Cut muffins using a 3.5 to 4-inch biscuit cutter and place them on the baking sheet. Dust tops lightly.

5. Keep rolling and cutting your dough until there is no dough left.

6. Preheat your oven to 400°F while allowing your muffins to rest.

7. Bake for 10 minutes. Flip, then bake for another 5 minutes.

8. Use a fork, not a knife, to break open the muffins one by one. Enjoy fresh or freeze for up to 6 months. They can also be placed in an airtight container on the counter for 3 to 4 days.