Whole Grain Sourdough English Muffins

Let's Cook

1. Step 1.

   In a large mixing bowl, combine ½ cup sourdough starter, 5 ounces (about 1 cup) whole wheat flour, and ½ cup lukewarm water. Stir vigorously several times, then cover the bowl with a plastic bag and a tea towel. Let rest at room temperature (around 70°F) for 8 hours or overnight.

2. Step 2.

   In a small bowl, combine ¼ cup lukewarm water and 1 tablespoon honey. Sprinkle ½ teaspoon active dry yeast over the surface and let stand for 5 minutes until frothy.

3. Step 3.

   Add the bloomed yeast mixture to the sponge and stir well. Add ¼ cup plain whole milk yogurt (if using thick Greek yogurt, thin with water to normal consistency but keep total ¼ cup) and 1 teaspoon fine sea salt; stir well.

4. Step 4.

   Add 3.75 ounces (about ¾ cup) whole wheat flour and stir. Gradually add 2 to 2.5 ounces (about ½ cup) unbleached white flour, a little at a time, until the dough pulls away from the sides of the bowl.

5. Step 5.

   Turn the dough out onto a floured surface. The dough should be soft and bouncy but not sticky. Gently fold or knead a few times until it forms a smooth ball.

6. Step 6.

   Clean and dry the mixing bowl, then lightly coat it with ½ teaspoon vegetable oil. Place the dough back in the bowl, cover, and let rise in a warm place (78–82°F) until doubled in size, about 1 hour.

7. Step 7.

   Remove the dough from the bowl and press it down. Divide the dough in half, then divide each half into 4 equal pieces (8 total). With lightly floured hands, roll each piece into a ball, then flatten with your palm into a 4-inch round.

8. Step 8.

   Sprinkle a baking sheet with 2 tablespoons cornmeal. Place each round on the sheet, then flip to coat both sides lightly with cornmeal. Cover loosely with a plastic bag or slightly moist cloth towel. Let rest in a warm place for about 30 minutes until slightly puffed.

9. Step 9.

   Five to 10 minutes before baking, heat a 12-inch cast-iron skillet or griddle over medium heat. Lightly coat the surface with the remaining 1 teaspoon vegetable oil, then reduce heat to medium-low.

10. Step 10.

    Place rounds in the skillet (work in batches if needed) and slightly flatten each with a spatula. Cover with a lid and cook for about 8 minutes. Check bottoms for a browned, speckled crust. Flip each muffin and cook covered for another 8 minutes. Repeat with remaining rounds.

11. Step 11.

    Transfer muffins to a wire rack and cool for at least 10 minutes. Split with a serrated knife when ready to serve. For best texture, toast before serving.