Time to use up some sourdough starter! I had no idea that you cooked English muffins on a griddle. So easy and fun! I used half whole wheat flour in my muffins, but you could use white if you prefer (more of a 20). These did not have huge "nooks and crannies" but terrific flavor. Give them a try! They are absolutely necessary as a part of my next post.........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
Lindsay, your lack of the big nooks and cranks are most likely because you used an all purpose flour vs a bread flour. Its the gluten (proteins) that gives it the structure and the texture you find in store bought/home made english muffins. Added gluten (about a tablespoon) would help tremendously in getting the texture you want. Even without the big nooks and crannies they are still good though! (If you omit the cornmeal on the bottom you've basically made what many would call "Portuguese muffins" which use all purpose instead of bread flour for a different texture.)
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