Sourdough Wheat English Muffins
Makes 10-12 muffins
1/2 cup sourdough starter (mine is fully hydrated)
1 cup skim milk
1 cup whole wheat flour
1 cup white flour + more for kneading and rolling
1 Tbsp white sugar
1/2 tsp salt
1 1/2 tsp baking soda
Cornmeal for dusting
Combine starter, milk, 2/3 cup white flour and 2/3 cup wheat flour in a large bowl. Stir to combine, cover with plastic wrap, and leave out for 8 hours or overnight.
After the overnight rest, add remaining flours, sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes. Roll out to 3/4" and cut with a biscuit cutter into rounds. Place muffins on a piece of parchment dusted with cornmeal and let rest for 45-60 minutes.
Spray griddle or skillet lightly with spray oil. Heat to medium and cook muffins for about 6-8 minutes on each side, or until browned on the top and bottom and cooked through. These rise quite a bit during the "baking".
Split with a fork and serve!
Nutrition Info per 1 muffin: 88 calories, 0.5 g fat, 3 g protein, 17 g carbohydrates, 1.5 g fiber