Einkorn Sourdough English Muffins

Instructions

1. In a large bowl, add all the ingredients EXCEPT the baking soda. Mix well to combine, cover and ferment at room temperature for 12 hours.
2. Heat a tabletop griddle to 325-350° F. You can use a cast iron or stainless-steel skillet on the stovetop, but you will have to be very careful to control the temperature so it won’t burn. These muffins cook at a lower temperature for a little longer.
3. Mix the baking soda in 2-3 tablespoons of water until it dissolves. Add it to the fermented dough and mix in very well. Let rest for a few minutes.
4. Butter or oil your English Muffin rings and place them on the heated griddle. (You may need to work in batches depending on whether you’re able to fit 7 rings on your cooking surface.) Fill the rings up to halfway or just a little more than halfway. Do not fill more than this or else the dough will rise and spill over the rings.
5. Cook the muffins until they have risen and the tops have gone from wet to a drier dough and have formed a dome. Remove the rings using a set of tongs and turn the muffins over to continue cooking the other side. Some of the dough may leak from the inside as you turn over. Cook a little longer before flipping if this happens.
6. Cook for another 6-8 minutes until golden brown. Cool on a wire rack and use a knife or fork to slice.

Notes

• This recipe has a thick wet batter consistency and English Muffin rings are needed to hold the batter while it cooks.
• Make sure to grease the insides of the muffin rings to prevent sticking.
• You can also use a cast iron or stainless-steel skillet on the stove. You may have to monitor closely and adjust the heat to prevent burning. Cooking at a lower temperature for a little longer will ensure that the inside cooks through.
• The batter will rise as it slowly cooks so don’t fill the rings to the top but just about halfway or a little more. You can try adding more batter for Whole Wheat Einkorn Flour.
• If you’d like to add inclusions such as cinnamon and raisin, blueberries etc. add them in after you have added the baking soda solution and right before cooking.
• English Muffins can be stored at room temperature in an airtight plastic bag for 3 days and frozen for longer storage. You can slice before freezing to make it easier to reheat.