Sourdough English Muffins THM-E

1-1/2  cups		sourdough starter [recipe]
2  cups		water
3-1/2  cups		White whole wheat flour
1  tablespoon		Honey
1/2  teaspoon		mineral salt
2-1/2  teaspoons		baking soda

Tip: Click on the ingredient links to learn the nutritional information for all the Sourdough English Muffins THM-E ingredients. The serving size for any ingredient in Sourdough English Muffins THM-E may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Mix together starter, water, flour and honey.
Set on countertop to ferment 7 hours or overnight.
When you are ready to fry the muffins, mix in salt and baking soda.
Knead the dough on your countertop.
Heat a cast iron skillet over med heat until hot. Reduce temp slightly.
Using about 1/3 c of each muffin, shape dough into a ball and flatten to 1/2 inch thick. Lay in hot pan. Cover with a lid. Fry each muffin about 6-10 minutes on each side.
interna temp should be around 200 degrees.
If your muffins are browning to quickly and are not totally cooked, bake them in a preheated 350 degree oven for 5-10 minutes.